Carnitas Taquitos

Flavorful pork is wrapped tightly in flour tortillas and baked into crisp carnitas taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Carnitas Taquitos

We’re still working our way through all the meals I froze before the baby was born, and I’m grateful for that. Because while I have gotten back into the kitchen (and am so happy that the markets are open for fresh local produce again!), the whole making-dinner thing doesn’t always happen.

Baby girl has been on a nap strike for the better part of two weeks, and most days, she can’t fall asleep anywhere. When she wouldn’t sleep in the crib, I tried wearing her in the Moby, going for a walk, going for a drive, putting her in the swing – each thing would work for 10-15 minutes, and then she’d be awake again. Finally, in late afternoon, she would be so exhausted that she’d conk out in my arms for a solid 2-3 hour nap. If I tried to set her down, she’d wake up immediately. So I’ve been opting to just enjoy the cuddles and remind myself that everything is a phase with babies.

Carnitas Taquitos 2

Anyways, all this means that I’m not able to do much prep work in the kitchen in late afternoon like I usually would. By the time we get back from our daily post-work walk with Dan, it is close to her bedtime (and at this point, that’s pretty close to our bedtime too!). I’d rather spend that last little stretch of time with Dan and the baby than at the stove, so on the no-nap days, we’ve been opting for freezer meals or other quick, easy dinners.

This week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side salad and get the kitchen all cleaned up. Win-win – a delicious dinner and one less task on the household to-do list!

Carnitas Taquitos

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 24 taquitos

3 taquitos

Carnitas Taquitos

Flavorful carnitas are wrapped tightly in flour tortillas and baked into crisp taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Ingredients

    For the carnitas:
  • 15 ounces tomato sauce
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 3 pounds pork shoulder
  • For the taquitos:
  • 24 6" flour tortilla
  • 1/4 cup canola oil

Instructions

  1. Whisk the tomato sauce with the chipotle chili, cumin, chili powder and cinnamon.
  2. Place the pork in a slow cooker and cover with the tomato sauce. Cook on HIGH for 6-8 hours. When the pork is cooked and cool enough to handle, shred the meat.
  3. Grease 2 9x13" baking pans. Spoon 2-3 tablespoons of carnitas into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until all the carnitas are used up.
  4. Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through. Serve warm.
http://www.savvyeat.com/carnitas-taquitos/

Here’s how to freeze taquitos for later!

PS: This post contains affiliate links. I only ever recommend products that I truly use on a regular basis. Thanks for supporting Savvy Eats!

 

Lentil Dal (for Freezing!)

This aromatic lentil dal is flavorful and healthy. And by doing the prep work in advance and freezing the mix-ins, you can have a simple protein-rich dinner on the table in 20 minutes.

Lentil Dal for Freezing // savvyeat.comWe’ve got a new favorite vegetarian dinner over here, and it is this lentil dal. Packed with cilantro, ginger, jalapeño pepper and coconut milk, it is flavorful and incredibly easy to pull together. We usually serve it with some naan and roasted carrots, but I often find myself having the leftovers with just a side salad as a quick lunch as well.

I haven’t tried freezing the lentil dal as a fully cooked dish – I’m just not sure how well the texture would hold up. However, I have found a way to save a bunch of hands-on prep time and make this super easy for anyone to cook up, regardless of their cooking skills.

TO FREEZE LENTIL DAL:

1. Quadruple the recipe and pulse all of the aromatics and spices together in a mini food processor. You could triple or double the recipe or whatever, but doing it in increments of four means you can just throw in a single seeded jalapeño pepper for each set of four and call it a day.

2. Freeze the chopped aromatics in an ice cube tray, dividing them evenly to create four seasoning cubes.

3. Use the rest of the ice cube tray to freeze coconut milk. You’ll want 8-12 coconut milk ice cubes.

4. When everything is frozen, transfer the cubes to a freezer bag and label it as such:

Lentil Dal.

Cook 1 cup lentils with 1/2 teaspoon salt and 3 cups water: boil and simmer for 20 minutes. In the last few minutes, stir in 1 seasoning cube and 2-3 cubes of coconut milk. Serve warm.

I’m loving this for three reasons. First, I’m now at the point of pregnancy where being on my feet in the kitchen for any considerable amount of time is highly uncomfortable for my feet and hips. Secondly, this lentil dal will be a good quick lunch or dinner that nearly anyone can help me prepare if my hands are full while I’m taking care of the baby, or that I can prep one-handed if needed. Finally, it is super cheap to prep for multiple batches of this high-protein, flavorful dish. Basically, it’s a win all around!

Lentil Dal (for Freezing!)

Cook Time: 20 minutes

This aromatic lentil dal is flavorful and healthy. And by doing the prep work in advance and freezing the mix-ins, you can have a simple protein-rich dinner on the table in 20 minutes.

Slightly adapted from The New Vegetarian Cooking for Everyone by Deborah Madison.

Ingredients

  • 2 cloves garlic
  • 1/4 jalapeño pepper, seeded
  • 2 tablespoons fresh cilantro
  • 1/2” piece of fresh ginger, peeled
  • 1 cup red lentils
  • 1/2 teaspoon salt
  • 3 cups water
  • 3 tablespoons coconut milk

Instructions

  1. Pulse the garlic, jalapeño, cilantro and ginger together in a food processor until coarsely chopped.
  2. Mix the lentils with the salt and cover with water. Cover and bring to a boil, then remove the lid and simmer for 20 minutes. In the last few minutes, stir in the coarsely chopped aromatics and the coconut milk. Serve hot.

Make Ahead and Storage

Freeze the aromatics and coconut milk in an ice cube tray for quick and easy dinners down the line.

http://www.savvyeat.com/lentil-dal/

PS: This post contains affiliate links.  Thanks for supporting Savvy Eats!