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Slow-cooked orange margarita tacos
Throw a cheap but fabulous party by making margarita tacos
From: Chef Sandra Lee
Makes 10 servings$14.03, $1.40 per person
Prep time: 15 minutes
Cook time: 8 hours
Inactive prep time: 5 minutes
Ease of preparation: Easy
INGREDIENTS
1 medium onion, chopped
1/2 cup margarita mix with orange liquor added
1 10-pound bone-in pork shoulder picnic
Salt and pepper
1 tablespoon chopped garlic
2 tablespoons soy sauce
1 cup orange marmalade
20 corn tortillas
DIRECTIONS
Place the onions and margarita mix and liquor in the bottom of a 5-quart slow cooker. Season the pork roast with salt and pepper. Stir together garlic and soy sauce and rub all over pork roast. Place the roast in the slow cooker and spoon marmalade over the top. Cover and cook on low for 8 hours.
When meat is done, remove from slow cooker, let rest for 5 minutes then shred or break up with a fork and arrange on platter. Strain sauce and stir 1 cup into shredded pork.
Warm tortillas slightly in a 250° F oven or in microwave. Set out pork and tortillas with red cabbage slaw and have guests assemble their own tacos.
*****
Simple red slaw
From: Chef Sandra Lee
Makes 10 servings$2.89, $.29 per person
Prep time: 10 minutes
Ease of preparation: Easy
INGREDIENTS
1 small head red cabbage
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
Fresh-ground black pepper
DIRECTIONS
Finely shred cabbage with a sharp knife. Mix cider vinegar, salt and pepper in a large bowl. Toss, add cabbage and carrots and toss to combine.
Use as topping for pulled pork tacos.
*****
Grilled corn and bean salsa with baked corn chips
From: Chef Sandra Lee
Makes 10 servings$4.29, $.43 per person
Prep time: 10 minutes
Ease of preparation: Easy
INGREDIENTS
4 ears corn, shucked or 4.5 cups frozen corn kernels
1 tablespoon vegetable oil
Kosher salt and freshly ground pepper
1 teaspoons chili powder
1 can (28 ounces) diced tomatoes (well drained)
1 can (15 ounces) black beans (drained and rinsed)
1/2 medium red onion, diced
1 minced jalapeno
1 teaspoon chopped garlic
2 tablespoons lime juice
1/4 cup chopped cilantro
DIRECTIONS
For salsa:
Set up grill for direct cooking over medium heat.
Brush corn with oil and season with chili powder, salt and pepper. Place on hot grill and cook 8 to 12 minutes, turning frequently. Remover and let cool. When cool enough to handle, cut kernels from the cob. Place corn in a bowl with tomatoes, beans, onion, and jalapeño. Whisk together lime, garlic, cilantro. Pour over vegetables and beans and toss to combine. Season with salt & pepper.
Optional indoor roasted corn: Preheat oven to 400°. Cut corn kernels from cob and place on baking sheet. Drizzle with oil, chili powder, salt and pepper. Roast in over for 8 to 10 minutes. Remove and let cool.
For chips:
Preheat oven to 400°
Cut each tortilla into 8 triangular portions. Arrange in a single layer on a sheet pan. Spray with canola oil cooking spray, sprinkle with salt and bake until crisp and lightly browned, about 10 minutes.
Allow to cool and serve with salsa.