Best 3 Slow Cooker Enchilada Pork Tacos With Sweet Corn Slaw Recipes
**Savory Slow-Cooker Enchilada Pork Tacos with Sweet Corn Slaw: A Taste of Mexican Delight**
Embark on a culinary journey to tantalize your taste buds with our delectable Slow-Cooker Enchilada Pork Tacos, a harmonious blend of Mexican flavors and textures. Picture tender, slow-cooked pork infused with a tantalizing enchilada sauce, nestled in warm tortillas and topped with a refreshing sweet corn slaw. This recipe promises an explosion of flavors, with the savory pork, tangy sauce, and sweet crunch of the slaw creating a symphony of tastes in every bite.
But that's not all! This article also features a collection of complementary recipes to elevate your taco experience. Discover the secrets to making homemade enchilada sauce, a versatile condiment that adds depth and richness to any dish. Learn the art of crafting a creamy avocado crema, the perfect topping for tacos, burritos, and more. And for a refreshing side, whip up a batch of our sweet corn slaw, a vibrant mix of sweet corn, red cabbage, and a tangy dressing. With these recipes at your fingertips, you'll be able to create an unforgettable taco feast that will leave your family and friends craving more.
SLOW-COOKER PORK TACOS
For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h36m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
Tips:
- Choose high-quality pork shoulder for a tender and flavorful result.
- Don't be afraid to adjust the seasonings to your taste. Add more chili powder, cumin, or cayenne pepper for a spicier dish, or increase the amount of oregano or cilantro for a more herbal flavor.
- To make the sweet corn slaw ahead of time, simply combine the cabbage, corn, red pepper, and onion in a bowl and refrigerate for up to 24 hours. When ready to serve, toss with the dressing.
- Serve the tacos with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.
Conclusion:
This Slow Cooker Enchilada Pork Tacos with Sweet Corn Slaw recipe is a delicious and easy weeknight meal. The pork is tender and flavorful, the slaw is refreshing and crunchy, and the combination of flavors is simply irresistible. Give this recipe a try and you won't be disappointed!
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