Sunday Chile Rellenos (Slow Cooker)

photo from here

I haven't tried this yet, but it would be a good one for a Sunday at home

For the Masa:
2 cups masa harina
10.5 oz beef broth
1 tsp baking powder
1/2 tsp salt
2/3c butter, room temp

For the Chiles:
4-5 green chiles such as poblano, de-seeded and halved
1 lb cooked, shredded meat (chicken or pork or maybe try black beans)
1 lb total of shredded cheese, like 1/2 lb cheddar and 1/2 lb jack or 1/2lb cotija
14 oz crushed tomatoes, ideally fire roasted
(the recipe calls for 4 eggs, but I am skipping it #allergies)
3/4 c evaporated milk
2 tsp flour

- grease the sides and bottoms of the crock pot with butter
- mix the butter with approx one tablespoon of the broth to thin out the butter.  Mix the masa with the salt and baking powder, then mix in the butter.
- add in the broth in increments until you get desired texture (not too runny).  You may not end up using all the broth.
- layer the chiles in the bottom of the crock pot, followed by the masa mixture, shredded meat, cheese and tomatoes.
- Mix the milk and flour.  Pour over crock pot.
- cook on High 2-3 hours.

Mu Shu Pork or Beef (Slow Cooker)

photo from here

This is another good "make one now, make one for later" dish, since you can follow steps 1 through 3, placing the ingredients in a gallon ziploc bag first and then into the freezer.  Then, when you're ready, just pick up at step 4. No need to defrost - I've done it right from the freezer.  Just be sure to buy your veggies and tortillas the week you plan to make your second batch.

The Ingredients:

4 pounds boneless beef or pork roast
1/2 cup  soy sauce
1/2 cup  hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)

Serve with:
small, soft tortillas or butter lettuce (as a lettuce wrap)
plum sauce
red cabbage and carrot slaw (see banh mi recipe for slaw instructions)
scallions, chopped (optional)
peanuts, chopped (optional)

The Directions: 

1. Trim any visible fat from the meat, and place it into your stoneware.
2. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
3. Pour in the soy and hoisin sauces.
4. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
5. to serve, spread the plum sauce on a warmed tortilla or on a large piece of butter lettuce and top with the mu shu, slaw and scallions. You could also top with chopped peanuts, which we don't do #allergies.


Recipe adapted from here