I’m struggling these days with dinner. My husband is pretty strict paleo and I know the paleo diet would be good for my kids, but I feel bad inflicting it on them. I mean, I did about 5 months of paleo when my husband was deployed and well, that was enough for me. I no longer feel the need to deny myself the amazingness that is cheese. Or froyo. Or margaritas.
For the past few months I’ve been making a paleo meal one day, nonpaleo the next… and just repeating that pattern. The kids would eat sandwiches or cereal on the paleo days and my husband was on his own on the nonpaleo.
I finally figured out that all I have to do to keep everyone happy is cook a ton of meat and just use half of it in something delicious, like pasta or tacos or whatever. I am ashamed that it took me this long to figure it out.
So I made these for my kids last night and my husband had the remaining pork on a salad. The kids gobbled these up and they are complained that the sauce was too spicy but they kept right on eating.
The pork is slow cooked so it’s hands-off for the most part. At the end of the day all you have to do is shred it and roll it into tortillas with some tasty cheese. Mmm.
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- 3 – 3.5lb boneless pork loin
- 2 cups chicken brother
- 1 onion, chopped
- 6 cloves garlic, peeled
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 8 ounces queso fresco, shredded (or Monterey Jack)
- 18 corn tortillas
- guacamole and salsa, for serving
For the Chipotle-Ranch Dipping Sauce:
- 1 cup ranch dressing
- 1 Chipotle Pepper in Adobo Sauce + 1 teaspoon sauce
- Put pork loin in slow cooker. Add chicken broth, onion, garlic, chili powder, cumin, and salt. Cover and cook on low for about 7 hours. At least point pork should be falling apart. Remove it to a plate and shred with two forks.
- Preheat oven to 425F. Line a large baking sheet with aluminum foil or spray with oil.
- Wrap 6 tortillas in damp paper towels and microwave for about 30 seconds to soften them. Place a heaping spoonful of pork on each tortilla followed by a spoonful of queso fresco. Roll and place seam side down on the baking sheet. Repeat using the remaining ingredients. Spray the tops of the taquitos with oil.
- Bake for 13-15 minutes or until golden and crunchy.
- While the taquitos are baking, make your sauce by combining the ranch, chipotle pepper in adobo and adobo sauce in a blender and blend until smooth.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 665Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 224mgSodium: 498mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 74g