This addictive salsa-guacamole combo is the best of both worlds. Pair this spicy dip with chips or serve it with your favorite tacos or tostadas. You'll be eating it by the spoonful....if you can handle the heat!
The calendar may still say summer but the weather here in Illinois clearly says fall. Temps dipped into the low 40’s last weekend which forced me to turn on the heater and bust out the winter coats for my daughter’s early morning soccer game. I’m so not ready for this! The unusually cool temps provided the perfect excuse to make one of my favorite cold weather, comfort foods – Shredded Chipotle Pork Tacos. This dish is seriously so, so, so good and so, so, so simple to make. Just brown the meat on the stove top and then pour everything into a slow cooker. Walk away for 6 hours and come home to a house that smells ah-mazing and dinner is ready to go. It’s the perfect thing to make on a lazy Sunday. You can use the pork to make tacos, like I did, or put it on nachos. Use it as a topping for homemade pizza. Add some Mexican chorizo sausage and melted Rotel cheese for a ridiculous queso dip. And the best part? Leftovers! I’m not a huge fan of leftovers but this is one of those recipes that actually gets better after sitting and letting the flavors meld for a day or two. I use 2-3 chipotles when I make this dish but you can use more or less depending on how spicy you like it. Three is about the most I can take but I’m kind of a wimp when it comes to spicy food and I would definitely use less if you’re going to serve this to kids. If it ends up being too spicy for...
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