Slow cooker carnitas tacos!!
Tacos constitute a main food group in this household. No joke. Fish, chicken, steak, pork, shrimp, roasted chickpeas. You name it–we have taco’d it. Often. You would think that with how often we have tacos at home, we would never go out for tacos. But we do that too. (FYI: My top tacos-in-Denver award goes to Uno Mas, but David would probably give a slight edge to Torchy’s…)
“I say taco, they say taco.”
“Taco, taco, taco!”
(If you’re a 90’s kid, then maybe . . . just maybe . . . you speak my language.)
We have been making a concerted effort to eat out less. Last month at work was INSANE, and we decided the delivery guys from Little India and Patxi’s Pizza were probably tired of our five flights of stairs and being accosted by a large white ball of fur at the door.
Slow cooker carnitas tacos are the quick, easy, and DELICIOUS solution to this goal. Crock pot. No extra cooking when I get home from work. And this cilantro-lime sauce? My favorite. It goes on tacos. Nachos. Huevos rancheros, apparently! Due to too much gilmore girls-binge watching, I was behind on my weekend allotment of work and had to work straight through dinner. David–being my knight in shining armor–took up the apron. He is one of those types of cooks that can always gather the remnants of the fridge and make something spectacular. Always.
So out he comes with a sweet potato, bacon, and garlic hash with a perfectly fried egg and leftover cilantro-lime sauce. A pseudo-huevos rancheros. I don’t know why I’m the one with a food blog. That hash was a James Beard Award-winning dinner, so I promise it will make an appearance on the blog some day . . .
Optional Taco Toppings:
- sour cream or greek yogurt
- lime juice