#cilantrolover

Flavorful Chicken Tortilla Wraps, perfect for cilantro lovers.

This Copy Cat Creamy Tomatillo Ranch Dressing is a tasty and sour sauce that goes well with salads, vegetables, or as a dip. Fresh tomatillos, cilantro, and lime juice are used to make it. It's full of flavor and goes well with your favorite low-carb dishes. Mayonnaise, sour cream, and buttermilk work together to give it a creamy texture. It's rich and filling. You can make this dressing at home to make your next meal better.

Ingredients: 1 cup mayonnaise. 1/2 cup buttermilk. 1/2 cup sour cream. 1 packet 1 oz ranch seasoning mix. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 2 tomatillos, husked and chopped. 2 cloves garlic, minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a blender or food processor, combine the mayonnaise, buttermilk, sour cream, ranch seasoning mix, cilantro, parsley, tomatillos, garlic, and lime juice. Blend until smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed. Transfer the dressing to a container with a tight-fitting lid and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve the creamy tomatillo ranch dressing with your favorite salads, veggies, or as a dipping sauce for wings or other snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

The marinated and grilled pork slices, sweet pineapple, and fresh cilantro in these Easy Tacos Al Pastor are full of flavor. Great for a quick and tasty dinner during the week!

Ingredients: 1 lb 450g boneless pork shoulder, thinly sliced. 1/2 cup pineapple juice. 3 cloves garlic, minced. 2 tbsp achiote paste. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1/2 cup diced pineapple. 1/2 cup diced onion. 1/4 cup chopped fresh cilantro. 8 small corn tortillas. Lime wedges for serving.

Instructions: Put pineapple juice, garlic that has been minced, achiote paste, ground cumin, chili powder, salt, and pepper in a bowl. This is it for the marinade. Add pork slices that are very thin to the marinade and coat them well. For the best results, put it in the fridge for at least an hour or overnight. Set a grill or grill pan over medium-high heat to get it hot. If you want the pork slices to be fully cooked and a little charred, grill them for three to four minutes on each side. For about 30 seconds on each side, warm the corn tortillas on the grill. Put pork slices that have been grilled on each tortilla. Then add diced pineapple, diced onion, and fresh cilantro on top of each tortilla. Add lime wedges to your Easy Tacos Al Pastor so that you can squeeze them over the top. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Cuban-inspired pork burgers are packed with flavor from cilantro, cumin, and paprika. Grilled to perfection and topped with Swiss cheese, they are a delicious twist on the classic burger.

Ingredients: 1 lb ground pork. 1/2 cup finely chopped onion. 1/4 cup finely chopped fresh cilantro. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices Swiss cheese. Dill pickles, for garnish. Yellow mustard, for garnish.

Instructions: In a large mixing bowl, combine the ground pork, chopped onion, cilantro, minced garlic, ground cumin, paprika, salt, and black pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the pork patties on the grill and cook for about 4-5 minutes per side, or until they reach an internal temperature of 160F 71C. During the last minute of cooking, place a slice of Swiss cheese on each patty and close the grill lid to melt the cheese. Toast the hamburger buns on the grill for about 1 minute or until lightly browned. Assemble the burgers by placing each patty on a toasted bun, garnish with dill pickles and a drizzle of yellow mustard. Serve hot and enjoy your Cuban-Style Pork Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Try Crock Pot Pork Carnitas, which has amazing flavors. The pork shoulder in this recipe is slow-cooked until it is tender. It is seasoned with fragrant spices and citrus juices, and fresh cilantro is sprinkled on top. Great for putting together tacos or burritos or serving over rice for a delicious meal.

Ingredients: - 3 lbs pork shoulder, cut into chunks. - 1 onion, finely chopped. - 4 cloves garlic, minced. - 1 orange, juiced. - 1 lime, juiced. - 1 tsp ground cumin. - 1 tsp chili powder. - 1 tsp dried oregano. - Salt and pepper to taste. - 1/2 cup fresh cilantro, chopped for garnish.

Instructions: Put pork chops in the crock pot. Put orange juice, lime juice, ground cumin, chili powder, dried oregano, salt, and pepper in a bowl. Add the chopped onion and garlic. Combine well. Pour the mixture over the pork in the crockpot and make sure it covers all of the pork. Turn the heat down to low, cover, and cook for 8 hours, or until the pork is soft and shreddable. When the pork is done, shred it with two forks right in the crockpot. To make it taste even better, mix the shredded pork with the cooking juices. You can put the pork carnitas on rice, in tacos, or in burritos. Add some chopped fresh cilantro as a garnish. Have fun with your tasty Crock Pot Pork Carnitas!

Prep Time: 15 minutes

Cook Time: 480 minutes

These Adobo para carne al pastor tacos are a classic Mexican street food that tastes great. The pork is cooked just right and served on warm corn tortillas with pineapple that has been grilled, chopped onion, and fresh cilantro. The pork tastes rich and smoky thanks to the adobo sauce. If you like tacos, you have to try these.

Ingredients: 3 lbs pork shoulder, thinly sliced. 3 dried guajillo chilies, stemmed and seeded. 2 dried ancho chilies, stemmed and seeded. 3 cloves garlic. 1/2 onion, chopped. 1/4 cup white vinegar. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp ground cloves. 1/2 tsp ground cinnamon. Salt and pepper to taste. 2 tbsp vegetable oil. 1 pineapple, peeled and sliced into rounds. 16 small corn tortillas. 1/2 cup finely chopped onion. 1/2 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: In a bowl, cover the dried chilies with hot water and let them soak for 15 minutes until softened. In a blender, combine the soaked chilies, garlic, chopped onion, white vinegar, cumin, oregano, cloves, cinnamon, salt, and pepper. Blend until you have a smooth paste. Place the sliced pork in a large bowl and pour the adobo sauce over it. Make sure the pork is well coated. Cover and refrigerate for at least 2 hours or overnight for best results. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. While the pork is cooking, grill the pineapple slices until they have grill marks, about 2 minutes per side. Remove from heat and chop into small pieces. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a spoonful of the cooked pork on each tortilla. Top with chopped pineapple, finely chopped onion, and cilantro. Serve the tacos with lime wedges for squeezing over the top. Enjoy your homemade Adobo para carne al pastor Tacos!

Prep Time: 30 minutes

Cook Time: 15 minutes

A hearty and flavorful Santa Fe Soup with ground beef, beans, corn, and spices. Topped with cheese and cilantro, it's a delicious southwestern-inspired dish perfect for chilly days.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 4 oz green chilies, chopped. 1 packet taco seasoning. 4 cups chicken broth. Salt and pepper to taste. 1 cup shredded cheddar cheese, for garnish. 1/2 cup fresh cilantro, chopped, for garnish. Tortilla chips, for serving.

Instructions: In a large pot, brown the ground beef over medium heat. Add chopped onion, diced bell pepper, and minced garlic. Cook until vegetables are tender. Stir in black beans, corn, diced tomatoes, green chilies, and taco seasoning. Pour in chicken broth and bring the soup to a simmer. Season with salt and pepper to taste. Simmer for 15-20 minutes, allowing flavors to meld. Serve hot, garnished with shredded cheddar cheese, chopped cilantro, and accompanied by tortilla chips.

Prep Time: 15 minutes

Cook Time: 25 minutes