Slow Cooker bacon green beans

Rating: 5 out of 5.

Slow Cooker Bacon Green Beans

  • Slow Cooker
  • 4 14.5 oz cans Green Beans (Drained and rinsed (can also use fresh))
  • 12 Slices Thick cut bacon (Cooked and Crumbled to small pieces)
  • 6 Gloves Garlic (Minced)
  • ½ Cup Butter (Melted)
  • 1 Large Onion (Chopped)
  • ⅓ Cup Light Brown Sugar (Packed)
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. Red Pepper Flakes
  • Salt and Pepper (to taste)
  1. Cook bacon until crispy, drain on paper towels. Once cooled enough to touch, crumble into little pieces. Reserve bacon grease.

  2. Mix brown sugar, garlic, butter, Worcestershire sauce, and cayenne in a large bowl and mix until combined. Season with salt and pepper to taste.

  3. In a large skillet over medium high, sauté onions in the bacon grease until softened and translucent, Season with red pepper flakes.

  4. Lightly grease slow cooker and place green beans and onions into it.

  5. Pour garlic butter mixture over the green beans, stir until well combined and top with the crumbled bacon.

  6. Cover and cook on low for 4-5 hours. Serve hot.

Side Dishes
green beans

Tamales de Pollo con salsa verde

Rating: 5 out of 5.

Tamales de Pollo con Salsa Verde

Chicken Tamales in green salsa

  • Tamal Steamer
  • Electric Stand Mixer

Ingredients- Tamal Masa

  • ¾ cup Lard or Vegetable shortening ()
  • ½ tsp. kosher salt
  • 1 tsp. Water
  • 1 tsp. baking powder
  • 1 lb. Masa Harina for Tamales ()
  • 3 ½ cups Chicken stock

Ingredients- Salsa Verde/ Green Salsa

  • 2 lbs.  Green Tomatillos (husks removed and rinsed)
  • 2 Garlic Cloves (Peeled)
  • 2 Serrano chilies
  • 1 cup Cilantro Leaves
  • ¼ cup Large Onion (Chopped finely)
  • 1 tsp. Kosher Salt
  • 2 Tbsp. Vegetable Oil
  • 2 cups Shredded Chicken
  • 25 Dried Corn Husks (Soaked in Hot water for 30 minutes then dried of access water)

Directions-Tamal Masa

  1. Place the lard in an Electric Mixer and beat until light and fluffy, about 1 minute. Add salt and 1 teaspoon of the cold water and continue beating until it is white and spongy, about 2-3 minutes. Add baking powder and then alternating adding the masa and the chicken broth a little at a time. You will know when it is finished when you can put a ½ tsp. into cold water and it floats.

Directions- Salsa-Chicken

  1. Place the tomatillos along with the garlic cloves and the serranos in a sauce pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium heat for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.

    Place tomatillos, garlic and serrano (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and blend again. Taste for salt and add more if needed. Also now is the time to taste for heat, you may add the other chile in pieces until you reach your desired heat level.

    Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.

  2. Combine shredded chicken with the salsa.


  1. Soak the dried corn husks in hot water for about 30-40 minutes until they are pliable and then drain the water. Lay out a corn husk with the fatter end towards you. Spread about 3 Tablespoons of masa into a 2-3 inch square, the layer should be about ¼ inch thick. Leave a ½ inch border around the edges.

    Pick up the two long sides of the corn husks and bring them together, then fold them to one side, fold up the bottom of the husk towards the middle. This will make it so the bottom is closed and the top is still open.

    Assemble all the tamales and place them as straight up as you can in the Tamal Pan, making sure the open end is facing the ceiling.

Directions- Prepare Tamal Steamer

  1. Place water in the bottom of the pan up to the line (if there is no line, make sure it is under the steamer basket) Add the steamer, and bring to a simmer. Line the steamer with 1 or 2 layers of the soaked corn husks ( i use the ones that are too small to make a tamal)

Directions- Cooking the Tamales

  1. Once all tamales are placed into the Tamal steamer pan and it is at a simmer, if you have extra room in your pan, place more soaked corn husks to fill the area. Cover the top of the tamales with more of the soaked corn husks and put lid on the pan. Steam the tamales for 50 minutes to 1 hour. You will know when the tamales are ready when you open one and the masa no longer sticks to the corn husk.

Tamal, Tamales

Milanesa de res ( Beef milanesa)

Rating: 5 out of 5.

Milanesa de res (Beef milanesa)

Beef cutlets

  • 1 ¼ lb. thin milanesa style steaks
  • 1 cup Plain Bread Crumbs (can substitue with crackers or cornflakes)
  • ½ Tsp. Black Pepper
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Ancho Chili Powder
  • ½ Tsp. Mexican Oregano
  • ½ Tsp. Ground Cumin Powder
  • ¼ Tsp. Chile de Arbol Powder
  • 1 cup All Purpose Flour
  • 3 Eggs
  • 3 Tbsp. Hot sauce (I prefer Tabasco or Tapatío
  1. Season the beef with salt and pepper and transter to a plate.

  2. Add breadcrumbs and 1/2 of the spices together in a small bowl.

  3. In another small bowl, beat the eggs with the hot sauce.

  4. Place flour and the other half of the spices on another small plate or bowl.

  5. Place the steaks one at a time in the flour, turning over to coat each side, shake off access.

  6. Dip the steaks one at a time into the egg mixture, make sure to coat both sides.

  7. Put the steaks into the seasoned breadcrumbs, coating each side thouroghly. Set aside to rest for 10 minutes.

  8. Preheat ½ cup of oil to medium heat for 5-6 minutes until hot and shimmering. Once oil is hot enough, fry one milanesa at a time for 2-3 minutes per side until golden brown.

  9. Transfer steaks to a wire rack and cover with aluminum foil to keep warm.

  10. Serve as is or on a torta, (sandwhich) with a salad, Green speghetti or fried potatoes.

Milanesa de res con espagueti verde ( milanesa with green spaghetti) 

Dinner, Lunch