Regular price $7.00
Amazing on steak and hamburgers. Also use as a rub on beef or pork before grilling or smoking.
White Chicken Chili
1 tablespoon olive oil
1 medium onion finely chopped
1 can(4oz.) green chilies, drained
3 tablespoons all- purpose flour
2 teaspoons Carne Asada
1 teaspoon cumin
2 cans(15.8oz.)Great Northern Beans or Navy Beans, drained and rinsed
1 can(14.5oz.) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded cheddar (optional)
In a large skillet, cook onion in oil over medium heat for 4 minutes or until transparent. Add chilies, flour , Carne Asada and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired.
Peachy Pork Picante
1 lb. Boneless pork loin (cubed)
1 oz. Carne Asada
8 oz. Salsa
4 tbsp. Peach Preserves
Coat boneless pork loin with ¼ cup or 1oz. Carne Asada, and brown in a little oil in a skillet. When pork is browned add 8oz. jar of salsa and 4 tablespoons peach preserves to skillet, stir to mix well, cover and lower heat. Simmer gently for 15 minutes. Serve over rice.
Crock Pot Pulled Pork
2 LBS. pork tenderloin
24 oz. jar Salsa Verde
Coat entire pork tenderloin with Carne Asada, place in a skillet coated with oil. Brown pork tenderloin on all sides, when done place in a crock and cook on low for 7-8 hours or on high for 3-4 hours, until pork readily falls apart with two forks. Remove pork from crock pot, set aside and drain liquid from crock pot. Shred the pork and place back into crock pot cover completely with Salsa Verde and reduce heat to warm. Serve when heated through. Enjoy as a main dish or as a filling for tacos, burritos or as part of a salad.