Simply De-Lite-Ful: Cinco de Mayo Feast

Sweet Pork or Chicken Barbacoa
Deliciously flavored shredded meat that goes scrumptiously in tacos, burritos, salads, and enchiladas.

  • 3 pounds pork tenderloin (trimmed of fat) or boneless, skinless chicken breasts
  • 3 cups mild, medium, or hot salsa
  • ½ can regular Coke
  • 1 cup brown sugar
  • Salt and pepper to taste
  • Garnish with nonfat sour cream and fresh cilantro


Put all ingredients in slow cooker on low (10 hours for pork; 5 to  7 hours for chicken).  Remove meat and shred with two forks.  Return meat to slow cooker and stir to combine with juices.  
 

Serve with  soft corn or flour tortillas, guacamole. pico de gallo, .non fat sour cream,  Mexican rice  and shredded lettuce.
 


Killer Guacamole

  •  1 cup fork-mashed avocado
  • 2 tablespoons minced onion
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon salt or to taste
  • ¼ cup diced tomato
  • 1 tablespoon fresh chopped cilantro
  • ¼ teaspoon cumin

Mix all ingredients together.  Adjust seasoning if needed and serve with low-fat or nonfat tortilla chips, or as a condiment for fajitas or tacos.
 

Avocado Dressing

  • 1 cup nonfat sour cream 
  • ¼ cup nonfat mayonnaise
  • ½ teaspoon chopped Serrano chile
  • ½ avocado
  • 3 tablespoons prepared salsa verde
  • Juice of 1 lime
  • 2 tablespoons chopped onion
  • 1 teaspoon salt
  • 1 teaspoon fresh cilantro
  • Nonfat milk

 
Purée all ingredients except milk in blender.  Add milk if needed to bring to consistency of heavy cream.  Taste and adjust seasonings as needed.

 
Spicy Pico de Gallo

  • 4 large plum tomatoes, chopped
  • 3 tablespoons finely chopped onion
  • ½ Serrano pepper, finely chopped, or more to taste, optional
  • 2 tablespoons finely chopped cilantro
  • Salt and pepper

Place tomatoes in sieve and allow to drain 5 minutes;discard liquid.  Place tomatoes in bowl and toss with all other ingredients.  Season with salt and pepper to taste.  

 

Cilantro Lime Rice

  •  2 cups uncooked long grain rice
  • 3 cups chicken broth
  • 1 cup tomato sauce
  • 1 finely diced onion
  • 2 teaspoons butter substitute
  • Salt and pepper to taste


In a medium pot add all ingredients and bring to a boil.  Turn heat to low and allow liquid to come down from a full boil (takes a minute or two). 

Keep heat on low; cover and cook about 15 to 17 minutes.  Remove from heat.  Rice should be tender.  Fluff with fork and serve.

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