Coyote Tacos

1/4 lb ground sirloin
2 + red jalapeños (or serranos, minced like jalapeños)
1/4 onion minced
3 cloves garlic minced -- (3 to 4)
1 dash jalapeño salt
1 dash garlic season-all
corn tortillas

Throw all of the ingredients (except the tortillas) in a stir-fry pan/ wok.
As you cook the food over medium-high heat, continue to stir until the
meat crumbles.
Remove from heat.
Cook your tortillas.
Fill your tacos and top with one or more of the following:

Guacamole
shredded cheese
Pico de Gallo / salsa cruda / hot sauce
sour cream
minced tomatoes

It takes about 10 minutes to cook up this meal.

Chili Verde

2-3 tablespoons olive oil
2 pounds pork sirloin roast, rinsed, trimmed, and cubed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 large onion, minced
5-6 cloves garlic, minced or pressed
1 1/2 pounds tomatillos, husked and quartered or halved
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1/2 bunch cilantro, coarsely chopped
4 cups chicken broth
1 1/2 teaspoons cumin
2-3 tablespoons sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat. Add the pork cubes and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender and fragrant.
2. While onions are sauteeing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make the sauce easy to blend.
3. Pour the tomatillo mixture over the pork and add chicken broth, salt, pepper, cumin, and sugar. Simmer for 30 minutes to 1 hour, depending on the consistency you want. You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached. Just be sure to still frequently to avoid scorching.

To make green enchilada sauce, omit the pork.

This can be cooked in a slow cooker all day on low.

After the pork is cooked, all ingredients can be combined and frozen. When ready to cook, place in slow cooker and cook on low for 9-10 hours.

Serve in flour tortillas for Pork Tacos with Chili Verde

Chipotle Beef Taquitos

3 cups cooked, shredded beef roast
1/4-1/2 teaspoon minced chipotle pepper canned in adobo sauce (1/4 t in mild)
1 (4 oz.) can green chilies, undrained
1 tablespoon adobo sauce from the canned chipotle peppers
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon chili powder
zest from 1 lime
11 tablespoon fresh lime juice
1 package queso fresco or Cotija cheese, crumbled (about 12 ounces)
About 20 6-inch corn tortillas

Olive oil or cooking spray

1 1/2 teaspoons kosher salt

*If you don't want to work with the chipotle peppers or can't find them, try adding some chipotle chili powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase according to taste.

1. Preheat oven to 425 degrees.
2. Slice the shredded beef against the grain into pieces about 1/2 inch to 1 inch long. Place in a bowl and set aside.
3. Combine chilies, chipotle pepper, adobo sauce, garlic powder, coriander, cumin, chili powder, and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
4. Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. Repeat with remaining 10 tortillas.
5. Working with one tortilla at a time, crumble about 1 tablespoon queso fresco in a line across the center of the tortilla. Top with 1-2 tablespoons shredded beef mixture and roll tightly. Place seam-side down on a baking sheet sprayed with nonstick cooking spray. Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.
6. Bake for 20-25 minutes or until edges are golden brown. Remove from heat and allow to cool for a few minutes before serving.

Chicken Tortilla Soup by Anne-Marie

Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.