Beef Carnitas with Lime Cauliflower Rice, Roasted Garlic and Pineapple Orange Salsa


Carnitas, literally “little meats,” is a dish where meat has first been braised or roasted until tender, and then pan-fried or sautéed until browning occurs in Mexican Cuisine. It’s normally made from pork but I thought I would try to use beef instead for this recipe. The beef comes out of the slow cooker or pressure cooker bursting with flavor and extra tender. These carnitas are so versatile and you can serve them in tacos, over the lettuce as a salad or in my case with lime cauliflower rice, roasted garlic and cilantro. I used a pressure cooker and added smoked flavor by using natural liquid smoke. I added chili garlic sauce for a bit of heat. The meat just falls apart and I loved the smoked flavor. The cauliflower rice is a healthy, no-carb alternative to your regular rice and it’s really delicious. I added roasted garlic, lime juice, lime zest and fresh cilantro to bring up the flavors in the cauliflower rice. I finished this dish with pineapple orange salsa, which were a perfect addition to this meal. Zesty, sweet, tangy and a little spicy. Continue reading

Roasted Salsa Verde Chicken with Cabbage Slaw and Mango Salsa


Last night I made this super easy dinner with a little help from Target. I picked up a jar of Archer Farm’s Roasted Salsa Verde that inspired me to make these absolutely delicious chicken tacos. You can also serve this chicken over the rice, as a filling for enchiladas or in lettuce wraps for a lighter alternative.  3 ways to cook chicken: 2 hours in the slow cooker on high, simmered on the stove for an hour or 25 minutes in the pressure cooker on high. Served with zesty cabbage slaw and sweet and tangy mango salsa. Its quick, easy, light and refreshing!

Serves: 4-6

Preparation time: 30 minutes

Cooking time: 25 minutes to 2 hours



  • 1 1/2 lbs skinless chicken breasts
  • 16 oz roasted salsa verde ( I used Archer Farms from Target)
  • salt to taste
  • warm tortillas to serve

Season chicken with a little salt and place it in the bottom of the slow cooker or pressure cooker or a pot if cooking on the stove. Cover with salsa verde, cover and cook per your method of cooking ( 2 hours in the slow cooker on high, simmered on the stove for an hour or 25 minutes in the pressure cooker on high). Remove chicken and shred with 2 forks. Add liquid from cooking the chicken back to the shredded chicken, about 1/2 cup or more ( it should be moist but not soupy). Adjust seasoning to taste.

Cabbage Slaw with Honey Lime Vinaigrette:

  • 4 cups red cabbage, thinly sliced
  • 1/4 cup red pepper, seeded and thinly sliced
  • 1/4 cup carrot, grated
  • 1 spring onion, thinly sliced

Honey Lime Vinaigrette:

  • Juice if one lime, about 1/4 cup
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 small garlic clove, grated
  • 1/8 teaspoon ground cumin
  • salt, pepper to taste

Blend all ingredients together until emulsified. Drizzle the honey lime vinaigrette over the cabbage slaw and toss.

Mango Salsa:

  • 1 mango, peeled and chopped (pinch of brown sugar if mango is not very ripe)
  • 1 small jalapeno, seeded and chopped ( or to taste)
  • 1/2 lime, juiced
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • pinch of salt and pepper

Mix everything together.


How to heat taco shells and tortillas:

Hard taco shells: Bake 4 minutes at 350 degrees F, or microwave 45 seconds

Soft 6-inch corn or flour tortillas: Heat in a dry skillet or on the grill, 30 seconds per side, or wrap in foil and bake 10 minutes at 400 degrees F. You can also wrap in a damp towel and microwave 1 minute.

Serve the chicken in tortillas with cabbage slaw and mango salsa.