This Cinco de Mayo, celebrate with some authentic Tacos Al Pastor while supporting these two great Hispanic businesses! This recipe requires no pre-marination, so you'll have delicious, authentic-tasting tacos in just 15 minutes.
Yield: 4-5 servings
Total Time: 15 minutes
INGREDIENTS
INSTRUCTIONS
COOK your pork. In a large skillet over medium heat, add the cubed pork shoulder. Cook until the pork is no longer pink.
POUR the Al Pastor sauce over the cooked pork. Stir well to coat all pieces. Allow the mixture to simmer on medium-high heat for about 10 minutes, or until the sauce thickens slightly and the pork is tender and flavorful.
WARM the Tortillas. Wrap the blue corn tortillas in a kitchen cloth and place in the microwave. Heat them for about 45 seconds, or until they are warm and pliable.
ASSEMBLE the Tacos. Spoon a generous amount of the pork mixture onto each warm tortilla. Top with diced onions, fresh cilantro, and pineapple for a burst of freshness and a hint of sweetness.
SERVE your tacos hot, paired with your favorite sides and salsas. For an extra touch of flavor, top them with Saucy Lips Green or Red enchilada sauce!
ENJOY the vibrant flavors of Cinco de Mayo any day of the year!
]]>Yield: 4 servings
Active Time: 6 minutes
Total Time: 15 minutes
INGREDIENTS:
Toppings to serve:
INSTRUCTIONS:
WARM the olive oil in a pan over medium-high heat.
ADD your choice of protein, season with salt and pepper, and sauté for 2 minutes.
STIR in the Tacos Al Pastor sauce and tortilla strips, ensuring they're well-coated and absorb most of the sauce.
SPRINKLE the cheese on top and cover the pan. Let it simmer for about 8 minutes or until the cheese is perfectly melted.
GARNISH with your chosen toppings and serve immediately while warm.
ENJOY!
]]>Add some fiesta flair to your Cinco de Mayo celebration with our Green Enchilada chicken tacos! 🌮🎉 This twist on a classic enchilada recipe features all the same flavors, but in an easy-to-eat taco form that's perfect for parties. Plus, our Green Enchilada sauce can be found at Whole Foods in the ETHNIC FOODS section nationwide, making it easy to create these delicious tacos at home!
Ingredients
8-10 flour tortillas
2 cups cooked, shredded chicken
1 pouch of Green Enchilada sauce
2 cups shredded cheese
Oil for cooking
Toppings: Guacamole, Sour cream, chopped fresh cilantro, chopped onions.
Instructions
MIX together the shredded chicken and the Green Enchilada sauce until the chicken is evenly coated.
HEAT a nonstick skillet over medium heat.
ADD a splash of oil to the skillet.
ADD flour tortilla to the skillet and toast on both sides (about 15-20 seconds)
TOP with some shredded cheese and the green enchilada chicken mixture.
FOLD the tortilla in half and cook for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
REPEAT with the remaining tortillas, cheese, and green enchilada chicken mixture.
SERVE the tacos with guacamole, sour cream, and fresh cilantro on top.
ENJOY your delicious and easy-to-make Green Enchilada chicken tacos!
BUEN PROVECHO!
]]>Get ready to indulge in this delicious twist of two classic Mexican dishes. These Enchilada taquitos are perfect for an easy dinner or to serve as appetizers 🌮🎉
Ingredients
2 cups cooked, shredded chicken
1 pouch of our Green Enchilada sauce
12 corn tortillas we are using Pinole Blue Jalapeño tortillas
1 cup shredded cheese
Cooking spray or oil
1/4 cup of Sour cream
Optional chopped cilantro and onions
Instructions
PREHEAT your oven to 400°F (if baking) or preheat your air fryer to 375°F (if air frying).
COMBINE the shredded chicken with 3/4 of the pouch of the Green Enchilada sauce and the cheese.
SPOON some of the chicken mixture onto each tortilla
FOLD the tortillas tightly on a baking sheet.
SPRAY the taquitos with cooking spray or lightly brush with oil.
FOR BAKING place the taquitos in the preheated oven for about 20 minutes or until crispy and golden brown.
FOR AIR FRYING, place the taquitos in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until crispy and golden brown.
MAKE a dip by mixing the remainder of the Green Enchilada sauce and the sour cream.
SERVE warm with the side dip. Optional sprinkle chopped cilantro.
BUEN PROVECHO!
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Get ready to fall head over heels for this deliciously cheesy Beef Enchilada skillet. You'll experience all the amazing flavors of classic ground beef enchiladas while enjoying the added bonus of nutrient-packed veggies for a hearty meal!
Ingredients
1 small onion, diced
2 Poblano peppers, cut in1/2 inch cubes
2 medium Zucchini, cut in 1/2 inch cubes
1 can of corn
1 pound ground beef
Dash of salt and pepper
1 pouch of our Green Enchilada Sauce
5 corn tortillas, sliced into strips
1/2 cup of shredded Mexican cheese
Instructions
HEAT oil in a large skillet over medium-high heat.
ADD the onions, Poblano peppers, the Zucchini, and a dash of salt. Cook for 5-6 min until they all become tender.
REMOVE the veggies and cook your meat. Break any lumps and season with salt and pepper.
RETURN the veggies to the pan and mix with the meat.
TURN heat to low, add the sliced corn tortillas, Green Enchilada sauce and give everything one final stir.
TOP the skillet with cheese, cover for 5 min or until cheese melts (you can also pop it in the broiler for 5 min)
REMOVE from heat, top with diced avocado, cilantro and...
BUEN PROVECHO!
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Ingredients
1 lb ground beef
1 pouch of Red Enchilada Sauce
1 cup shredded cheddar
3 large Burrito sized tortillas
PREHEAT oven to 400
CUT out rounds using a glass or cookie cutter from the tortillas shells (you’ll need 12 to fill the tray)
COOK ground beef until longer pink, add our Red Enchilada sauce and let it simmer for 10 minutes or until the sauce reduces.
SPRAY a mini muffin tray & press tortilla rounds into each one
TOP with beef and shredded cheese
BAKE for 15 minutes
REMOVE from oven and serve with some sour cream, guacamole or your favorite salsa!
BUEN PROVECHO!
]]>You don’t have to be a pro to make this delicious dish! Just rip open a pouch of our Green Enchilada simmering sauce, gather the listed ingredients, and follow along to the quick and easy steps!
Instructions
1 pouch of Saucy Lips Green Enchilada sauce
1/4 cup of sour cream
1 jalapeño (optional for a kick 🔥)
6 corn tortillas
2 chicken breast shredded
4 oz of shredded cheese
Toppings:
Sliced onions, chopped cilantro, and some extra sour cream!
Instructions
Ingredients
6 soft flour tortillas
2 cups finely shredded Mexican cheese
1.5 pound of shredded pork shoulder
1 pouch of our Al Pastor sauce
For the salsa:
1 cup of pineapple diced
1/2 onion diced
chopped cilantro
2 limes (juice)
Salt and Pepper to taste
You'll need:
Baking sheet
Parchment paper
Oven safe cup for the salsa
Instructions
PREPARE your pork shoulder. We like to cook ours in the Instant pot for 45 min with the Al pastor sauce and shred it. You can use a slow cooker, or the stove top as well. Just make sure to cook until it is tender enough to shred with two forks.
CUT your tortillas in half (creating a half-moon shape).
FILL the tortillas with the pork mixture and top with cheese.
ROLL each filled tortilla into a cone shape and the pointed end of the cone pressed under the oven safe cup you'll be using for the sauce. (For better understanding this, we have a video on our instagram, or reference recipe picture)
CONTINUE rolling all the filled tortillas until you create the ring.
BAKE at 350F for 20 minutes.
MAKE your pineapple pico de Gallo salsa by mixing the pineapple, onions, and cilantro. Squeeze juice of two limes and add salt and pepper to taste.
REMOVE the baking sheet from the oven and place the pineapple salsa on the middle container.
BUEN PROVECHO!
This recipe was inspired by Jenn's Blooming Quesadilla ring.
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Ingredients
2 tbsp of olive oil
1 pound of cooked chicken shredded
Salt and pepper to taste
1 pouch of our red enchilada sauce
10 tortillas cut in strips
1 cup of shredded cheese
To Serve:
half an onion (diced)
chopped cilantro
1 avocado mashed
sour cream
Instructions
HEAT your pan with oil to medium high heat.
ADD your chicken with salt and pepper and sauté for 2 min.
MIX in the Red Enchilada sauce with the chicken and add the tortilla strips.
MIX to combine the three ingredients until the tortilla strips absorb most of the sauce.
TOP with cheese and cover for 8 minutes or until the cheese melts.
ADD all your toppings and serve warm!
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Ingredients
1 pound of ground beef
1 pouch of Al Pastor Simmering Sauce
4 orange bell peppers
shredded cheese for topping
diced onions and cilantro for garnish
Instructions
HEAT oven to 350 degrees F.
BROWN the ground meat in a skillet over medium heat. Once it is no longer pink, add the Al Pastor Taco sauce and let it simmer for 10 minutes.
CUT the peppers. Remove the top off each bell pepper horizontally. Set tops aside. Remove all seeds. Use a small knife to cut holes into the exterior of the peppers to make jack-o-lantern faces.
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Give your classic pork carnitas a twist by cooking them in one of our simmering pouches! You only need two ingredients: Our sauce + pork. Leave it to your slow cooker do the rest!
Ingredients
1 pound of Pork shoulder cut in cubes
1 pouch of ANY OF our sauces
Instructions
RUB salt and pepper on the pieces of pork.
ADD the pork to the slow cooker.
TOP with the simmering sauce of choice (Fajita, Pastor, or Green Enchilada are our personal favs for pork).
COOK for 6 hours..
SHRED with two forks and enjoy!
SERVE with some diced onions, cilantro, sour cream and top with your favorite hot sauce!
*You can also try your pressure cooker for this recipe. We usually pressure cook the meat for 35 min and natural release for 10 min.
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INGREDIENTS
choice of steak (We used 2 ribeye steaks, we used the Eat Pre Brand)
one pouch of our Classic Fajita sauce
2 bell peppers sliced
1 onion sliced
salt and pepper to taste
For assembling the the bowl:
avocado mashed
cauliflower rice
chopped cilantro
chopped onions
Instructions
MARINATE (1-2 hours) the steak in 3/4 of the Classic Fajita sauce, dash of salt and pepper.
PREPARE your toppings. Mash 2 avocados with lime, salt and pepper. Chop cilantro and chop some red onions. You can also prepare your cauliflower rice, we like to buy the frozen one.
COOK the steak. Heat a large cast iron skillet over high heat and add 1-2 Tbsp of olive oil. Remove most of the Fajita marinade from the steak, then sprinkle salt on both sides. Once the skillet is very hot, add the steak and cook to desired doneness (130°F-135 is medium rare, 135°F-145 is medium)
REMOVE the steak and let it rest while you sauté the veggies.
SAUTÉ your bell peppers and onions. You can use a new pan, or the same one from the steak. Add a tablespoon of oil to the skillet and turn the heat to medium high. Add the peppers and onions and a dash of salt and pepper. Cook for 5 min. Add the rest of the Saucy Lips Classic Fajita sauce and stir to combine. Remove from the stove and set aside.
ASSEMBLE your bowl. A bed of Cauliflower rice (we use the frozen one and microwave for 4 min). Top with the veggies, meat, mashed avocado, and garnish with cilantro and onions.
BUEN PROVECHO!
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Ingredients
1.5 half of pork shoulder thinly sliced (the thinner the better and the faster it will cook)
1 pouch of our Al pastor sauce
2 pineapple rounds (3 inch thick)
4 wood skewers or two tick ones.
Warm tortillas for serving
For toppings:
Diced onions, chopped cilantro, lemon wedges, and your favorite sauce or hot sauce!
Instructions
SLICE your pork. You’ll want to create very thin pork slices that are later going to be stacked for cooking.
MARINATE your meat in the Al Pastor sauce. We marinated ours in the fridge for 24 hours, but if you are in a rush 45 min will do the trick.
PREHEAT the oven at 425F and remove the top rack.
SOAK the wood skewers in water. You’ll want to soak them for at least 45 min to prevent them from burning while cooking.
MAKE the base for your trompo. Place one of the pineapple slices on a baking sheet and pierce skewers through it.
STACK the marinated meat on top of the pineapple. Once all the meat slices have been pierced through, top with the remainder pineapple slice.
CUT the remainder/exposed part of the skewers. Otherwise, these will light on fire while baking.
BAKE in the oven for 1 hour or until the pork is fully cooked.
SLICE your the meat down from top to bottom. You can mix the meat strips with the extra marinate on the baking sheet for extra flavor. If you like them crispy, broil for 3 minutes.
ASSEMBLE your tacos, add your favorite taco toppings and enjoy!
BUEN PROVECHO!
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Ingredients
1-1.5 lb of shredded chicken
One pouch of our Green Enchilada Saucy Lips pouch
6 pre-made tostadas or tortillas for frying
A can of beans
For toppings
Queso fresco
onions
cilantro
sour cream
avocado
hot sauce
Instructions
MIX the shredded chicken with our Green Enchilada sauce, or any of our other flavor pouches.
REHEAT the chicken. This can be done in the stove, or microwave for 45 seconds.
REHEAT your beans. The beans are going to serve as the glue for keeping this tostada in place, if you are not a fan of beans other options are adding guacamole or sour cream to the bottom of your tostada.
ASSEMBLE your tostadas. Beans, shredded chicken, and top with your favorite toppings!
BUEN PROVECHO!
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Ingredients
1.5 pounds of chicken
1 pouch of our Green Enchilada sauce
1 cup of shredded cheese
1/2 small onion thinly sliced
Cilantro for garnish
Instructions
PREHEAT the oven to 350 F
CUT the chicken breasts in halves and place on a baking dish. You'll want the baking dish to be small so the bottom of the dish is covered by the chicken.
ADD the Green Enchilada sauce on top of the chicken. Make sure none of the chicken is exposed to prevent drying.
BAKE for 30. Remove the dish from the oven, and top with cheese and the sliced onions.
INCREASE the oven temperature to 425 and bake with the cheese and onions for another 8 minutes or until the chicken is fully cooked.
SPRINKLE with chopped cilantro, and add some sour cream if desired for serving.
BUEN PROVECHO!
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Ingredients
1-1.5 of pork shoulder
1 pouch of our AL PASTOR sauce
12 Hawaiian dinner rolls
1 onion diced
1 bunch of cilantro diced
Thinly sliced of pineapple (reference picture)
Optional:
Lime wedges, and salsa verde for dipping
Instructions
PREPARE your pulled pork. We like to cut ours in cubes and pressure cook it in the instant pot for 35 minutes. Pre-made unseasoned pulled pork (or carnitas) also work for this recipe.
REMOVE any liquids from the pork and shred. Once ready, add one pouch of our Al Pastor sauce and let it simmer in the sauce for 10 min.
WHILE your pork is simmering in the sauce, chop the onions, cilantro and the slices of pineapple. If you want to serve the buns warm, you can use this time to quickly heat them up in the oven (broil setting high for 2-3 min).
ASSEMBLE your sliders. Cut each bun in half and add 2 tbsp of the Al pastor pulled pork, top with cilantro onions, and slices of pineapple. Repeat until all the buns are stuffed.
* for taking this dish up a notch, serve them with a cilantro cream, green salsa, our pair with your favorite hot sauce.
BUEN PROVECHO!
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Ingredients
1.5 pound of cubed pork shoulder thinly sliced
1 pouch of our Al Pastor sauce
1 cup of pineapple cubes
Skewers (if using wood make sure to pre-soak them in water)
For serving: chopped cilantro, onions, lime wedges, guacamole, and tortillas
Instructions
MARINADE your pork slices in our Al Pastor sauce for at least one hour.
ASSEMBLE your skewers by putting one slice of pineapple, 10-15 slices of the marinated pork and another pineapple cube. Repeat until all the pork slices are skewered.
PREHEAT your grill to medium/ high heat 400F
GRILL your skewers for 8-10 min or until temperature of the pork reaches 145 F. We like ours nice and charred.
ASSEMBLE your tacos. On a warm tortilla spread some guacamole, add the pork slices and top with onions, cilantro and a squeeze of lime!
BUEN PROVECHO!
]]>Ingredients:
1 pound of Pork shoulder cut in cubes
1 pouch of Al Pastor sauce
Instructions
RUB salt and pepper on the pieces of pork.
ADD the pork to the slow cooker.
TOP with the Al pastor sauce.
COOK for 6 hours.
SHRED with two forks and enjoy!
SERVE with some diced onions, cilantro, pineapple and top with your favorite hot sauce!
BUEN PROVECHO!
*You can also try your pressure cooker for this recipe. We usually pressure cook the meat for 35 min and natural release for 10 min.
]]>Ingredients
1 pound of chicken breast fully cooked and chopped
1/2 cup of sour cream
1 block of cream cheese
1 cup of chihuahua cheese or mozzarella
1 pouch of Green enchilada sauce from Saucy Lips Foods
4 oz of Hatch chiles (we are using the ZIA Hatch Chile brand)
1/2 onion thinly sliced
Instructions
MIX all your ingredients into a bowl
PLACE the mixture int0 a baking dish
SPRINKLE some extra cheese and top with sliced onions
BAKE for about 20 min at 350 F
SERVE hot with tortilla chips or Tostadas
BUEN PROVECHO!
]]>Ingredients
1 1/2 pound of Beef round bottom cut in cubes
1 cup of water
dash of salt and pepper
1 pouch of Saucy Lips Fajita sauce
4 sweet potatoes washed and poked
Toppings:
Sour cream, onions, cilantro
Instructions
PREHEAT oven at 425 F.
SEASON your beef with salt and pepper.
ADD your meat to the pressure cooker and the cup of water.
PRESSURE cook for 45 minutes on high.
BAKE your sweet potatoes.
PULL meat apart with two forks.
REMOVE excess water and add the fajita simmering pouch.
PRESSURE cook for another 2 minutes.
CUT your sweet potatoes in halves.
TOP the potatoes with the meat and the fresh toppings!
BUEN PROVECHO!
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Serve this at your next get together! With the abundance of toppings mixed with chicken cooked in our Classic Fajita served all in one, you're in for a treat!
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
2 bell peppers cut into strips
1 red onion, cut into wedges
3 tablespoons olive oil
1 pouch of our Fajita sauce
Instructions
PREHEAT oven to 425 degrees F.
TOSS to combine our Fajita sauce with the bell peppers, onions, and the chicken.
OIL a baking sheet and place your Fajitas in it.
BAKE for 25 minutes or until the chicken is completely cooked through.
SQUEEZE some lime juice and garnish with fresh cilantro
BUEN PROVECHO!
*Serve with rice and beans or tortillas to make some great tacos!
]]>Bye Bye Sunday Scaries, HELLO ENCHILADAS this to-die-for recipe can easily be made by cooking with our Red & Green Enchilada simmering sauces!
Ingredients
1 16 OZ package Pre 92/8% Ground Beef, or any other Pre Ground Beef
8 8-inch flour or corn tortillas
1 package red OR green Saucy Lips enchilada sauce
1 4 OZ can diced mild green chilis
1 1/2 C shredded Mexican cheese blend divided.
Instructions
PREHEAT oven to 350 F.
ADD 1 tbsp of oil to a pan and brown ground beef over medium high heat, breaking up with a wooden spoon or mallet until cooked through, about 8 minutes.
SEASON with salt and pepper and let it cool slightly, about 5 minutes.
ASSEMBLE your enchiladas. Using a slotted spoon, scoop one spoon of meat per tortilla top with cheese and roll them up.
REPEAT previous step until you run out of meat or tortillas.
POUR Saucy Lips enchilada sauce over tortillas.
SPRINKLE remaining cheese.
BAKE until warmed through and cheese has melted, about 25 minutes.
BUEN PROVECHO!
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Ingredients
one head of cauliflower divided in florets
1 pouch of Al pastor sauce
pineapple cut in cubes
1 can of beans
1 avocado mashed
lettuce
cilantro, green onions, and jalapeño for garnish
Instructions
HEAT olive oil in a large skillet over medium heat.
ADD the cauliflower pieces and cook until tender, about 15 minutes.
ADD the sauce to the skillet and mix well until the florets are coated.
ADD the pineapple slices and Cook everything together for 5 minutes.
PREPARE the bowls by adding a base of lettuce to each bowl, top with beans, cauliflower, chopped pineapple, avocado and the garnishes!
BUEN PROVECHO!
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SERVES 2
Mexican soups are FULL of flavor! This Red Pozole is a must try and when cooking with our Red Enchilada simmering sauce, it only takes 10 minutes to make!
Cooking time: 10 min
Ingredients
1 pound of pork shoulder cooked and shredded
1.5 cups of your favorite bone broth ( We use the brand Osso Good)
1 pouch of the Red Enchilada sauce
1 can of white Hominy (15 0z)
garnish with sliced radish, shredded lettuce, cilantro, and lime.
Instructions
ADD your ingredients, mix and bring to simmer.
TOP with radishes, shredded lettuce, cilantro, and squeeze a lime wedge.
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Ingredients
3 chicken breast cut in 1 inch 1 1/5 inch cubes
1 pouch of Fajita sauce
1 red onion, halved then each half cut into quarters
1 green bell pepper, cut into 1 1/2 inch pieces
1 red bell pepper, cut into 1 1/2 inch pieces
wood skewers (8-10)
Instructions
ADD your chicken cubes to a bowl and cover with the Fajita sauce.
MARINATE for at least 30 minutes.
SOAK your wooden skewers in cold water for at least 30 minutes to prevent them from burning in the oven.
ADD the peppers and red onion to another bowl and season with salt and pepper.
PREHEAT oven to 450F.
THREAD the vegetables and chicken on the skewer, making about 10 skewers.
BAKE in the oven for 30 minutes, flipping the skewers half way through. Depending on the size of your chicken cubes, you may need to cook for an additional 5-8 minutes.
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Ingredients
1.5 lbs boneless, skinless chicken breast
1 pouch of Green Enchilada sauce
1 bag of your favorite tortilla chips
8 oz of shredded cheese
1 onion julienned
Other toppings
1 avocado thinly sliced
2 radishes thinly sliced
Sour cream
Fresh cilantro chopped
Instructions
COOK your chicken and shred it with two forks
ADD the Green Enchilada pouch to the shredded chicken and mix to combine
PREHEAT oven to low broil
SPREAD your chips in a oven safe baking dish and top them with the chicken, cheese and a layer of onions
BAKE for 5 minutes or until the cheese melts
ADD the avocado slices, radish, fresh cilantro, sour cream, and any other fun toppings of choice.
BUEN PROVECHO!
]]>Stay warm this winter by making this creamy soup with crispy jicama tortilla strips for the WHOLE family! We used our Red Enchilada pouch, chicken broth, and coconut cream to create the most delicious whole30, keto, and dairy free tortilla soup. This recipe is so good it will have you going back for more!
Ingredients
1 small onion diced
1 bell pepper chopped
1 can of fire roasted tomatoes (8 oz)
1 pouch of our Red Enchilada sauce
2 cups of chicken broth
1/4 can of coconut cream (4oz)
1 can of green chiles (4 oz)
2 chicken breast shredded
Salt and pepper to taste
For Serving
Chopped cilantro
Sliced avocado
More coconut cream
*Jicama Tortilla Strips (read the bottom of this recipe to learn how to make your own)
Instructions
HEAT olive oil in a large soup pot over medium heat. Add the onions bell peppers and sauté for 5 minutes.
ADD the can of tomatoes and continue cooking for another minute.
ADD the Red Enchilada pouch followed by 2 cups of chicken broth and the 4 oz of coconut cream.
BRING the soup to a gentle boil and proceed to add the green chiles and shredded chicken.
REDUCE heat to low, taste and add any salt and pepper needed. Let the soup simmer for 5 min then serve.
TOP with tortilla strips, fresh cilantro, and avocado!
BUEN PROVECHO!
* Want to make the jicama tortilla strips? Thinly slice some jicama tortillas into strips (1 tortilla makes 6 strips) Heat at medium heat some frying oil in a pan. Add your sliced tortillas and fry for about a 30 seconds (reference picture for color). transfer to a plate lined with paper towels and listo! Perfect crunch!
]]>This quick and delicious WHOLE30 pork recipe will have you feeling like you are dining at an authentic Mexican restaurant! Serve this delicious stew over rice, use it to stuff tacos, or top your favorite salad bowls!
Ingredients
1 1/2 of pork shoulder cut in cubes
1/3 teaspoon of salt
1/3 teaspoon of pepper
1 pouch of our Green Enchilada sauce
Rice
Cilantro for garnish
Lemon wedges
Slices of avocado
Instructions
SPRINKLE pork with salt and pepper.
ADD the Green Enchilada pouch to the bottom of your pressure cooker.
PLACE pork on top of the salsa.
COOK for 45 minutes and natural release for 20 minutes.
SHRED pork with two forks and serve!
BUEN PROVECHO!
]]>Ingredients:
For the Cashew Cream:
1 ½ cups of raw cashews
1 cup of warm water
1 tablespoon of onion powder
Other ingredients:
1 cup of shredded chicken
1 bell pepper diced
1/2 onion diced
1 pouch of Saucy Lips Classic Fajita sauce
*Serve dip with bell pepper slicers, other veggies of your choice, or even tortilla chips if you’re not doing a whole30 round.
Instructions:
PREHEAT oven to 350F.
BLEND all the ingredients for the cashew cream until smooth. Set aside.
HEAT the oil in a medium frying pan, over medium-high heat.
ADD your onions and diced bell peppers and sauté for 5 minutes or until tender. Set aside.
ADD your cashew cream sauce in a mixing bowl, the sauteed veggies, chicken, and one pouch of the Saucy Lips Classic Fajita sauce.
BLEND all togeher until fully combined.
PLACE the dip in an oven safe dish and bake for 15 min.
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Ingredients:
2 bell peppers finely chopped
1 medium onion diced
1 pound of ground beef
1 pouch of Saucy Lips Foods Fajita Sauce
cream cheese (8 oz)
1 cup of shredded Mozzarella cheese
Instructions
HEAT olive oil in a medium saucepan over medium-high heat. Add bell peppers, and sauté for 3 minutes. Add onion, and sauté another 3-5 minutes.
STIR in ground beef, and cook until is no longer pink.
ADD the Fajita seasoning and mix throughly.
REDUCE heat to medium-low, add cream cheese and mix until it melts and blends in with the beef and veggies.
TOP the dip with Mozzarella cheese and cover until cheese melts. You can also do this step in the oven by broiling for 5 minutes.
SERVE warm and enjoy with tortilla chips!
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