Using a fork, mash the avocados to your desired smoothness, add salt and pepper and mix in the Traditional salsa.
Serve with San Juan Salsa tortilla chips or any of your favorite Mexican dishes (Tacos, Nachos, Enchiladas, Burritos, etc.)
Crock Pot Pineapple Mango Pulled Pork
Ingredients
20oz can of pineapple rings
1 13oz container of San Juan Salsa Pineapple Mango Salsa
3lb Pork Tenderloin roast
Garlic salt and pepper to taste
Directions
Place ½ of the can of pineapple rings in the bottom of the crock pot with the juice.
Season the pork loin roast with garlic salt and pepper and place in the crock pot on top of the pineapple rings.
Pour the container of San Juan Salsas Pineapple Mango salsa over the top of the pork.
Add the remaining pineapple rings on top of the covered pork
Cover and cook on low for 8 hours.
Remove the pork from the crock pot and allow to cool. Once cooled shred the pork using 2 forks and add it back to the mixture of salsa and pineapple rings in the crock pot.
Serve on Hawaiian rolls or over steamed rice and enjoy!
Crock pot Pork Chili Verde
Ingredients
3lb Pork Shoulder roast cut into 2” cubes
1 large Onion roughly chopped
3-4 cloves fresh garlic minced
1 12.5oz container of San Juan Salsa Verde salsa
1 28oz can of Green Enchilada sauce
Garlic Salt and Pepper
1 Tbsp Cumin
2 Tbsp Cornstarch
3 Tbsp oil (I like avocado oil due to its high smoke point and mild flavor)
Directions
Heat the oil in a large skillet over medium heat and add the onions and garlic. Cook for 3 minutes or until softened and fragrant.
Toss the cubed pork in the garlic salt, pepper and cumin and add to the onions and garlic mix. Cook the pork until browned and then transfer it and the onions and garlic to the crock pot.
Cover and cook on high for 3 hours, then reduce the heat to low and cook an additional 4-5 more hours.
With 30 minutes of cook time mix the cornstarch with cold water and add to the crock pot. Allow to cook until sauce has thickened.
Serve with your favorite tortillas.
Fiery Venison Tacos
Ingredients
1lb Ground Venison (You can substitute any red meat. Beef, Elk, Bison, etc.)
1 Tbsp Avocado oil
1 medium onion finely diced
2 cloves of Garlic
Your favorite taco seasoning or:
1 Tbsp Cumin
Salt and Pepper to taste
1 Cup San Juan Salsa Afterburner salsa (or 1 Cup San Juan Salsa Hot salsa for those with a timid palate)
Directions
Heat the oil in a large skillet over medium heat and add the onions and garlic. Cook for 3 minutes or until softened and fragrant.
Then add the ground venison and cook until lightly browned. About 5-7 minutes.
Next dd the taco seasoning and cook for an additional 2 minutes.
Finally add the Afterburner salsa and reduce heat to medium-low and cook for an additional 7-8 minutes.
Serve in taco shells, your favorite soft tortilla or even in burritos or on nachos.
Easy Pollo (Chicken) Chile Rojo
Ingredients
1 whole rotisserie chicken, meat removed from the bone and shredded
2 Tbsp Avocado oil
½ Medium red onion chopped
2 cloves garlic minced
1 ½ cup chicken stock
1 14oz container San Juan Salsa Medium salsa
Salt and Pepper to taste
Directions
Heat oil in a large skillet over medium-high heat and cook the onion and garlic, stirring occasionally, until tender and starting to brown a bit.
Next add the stock and medium salsa and reduce heat to medium-low.
Then add the shredded chicken, season with salt and pepper to taste, and allow to simmer until heated through.
Serve this on Nachos or as a filling for burritos, enchiladas, or tacos.
Instant Pot Barbacoa Beef (or any brand of multi-cooker you may have)
Ingredients
3lbs beef chuck roast with fat trimmed and cut into 2” cubes
1Tbsp Avocado oil
4 cloves garlic
1 medium white onion roughly chopped
3 bay leaves
2 chipotles in adobo sauce (or more, to taste) roughly chopped
1 14oz container of San Juan Salsa Mild salsa
2/3 cup Mexican beer or beef stock
Directions
Turn your Instant Pot on to the Sauté function and add the oil.
When the oil is hot add the cubed beef, turning every minute, until the browned on all sides and then Cancel the Sauté function.
Roughly chop the chipotle peppers and them, the onion, bay leaves and mild salsa to the pot. Toss to ensure the cubed beef is evenly coated.
Close the lid and set the vent to Sealing. Press the Manual button and set to High Pressure for 60 minutes of cook time.
When finished cooking turn the vent for Quick Release of the built-up pressure, remove the lid and discard the bay leaves.
Remove the beef and shred using 2 forks. Return the beef to the pot and toss to coat and soak up the juices
Serve in tacos, burritos, quesadillas, on nachos or even a salad.
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