I picked up a bag of Cabo Chips at a grocery store near the beach recently, and broke them out last night for a taste testing.
Cabo Chips, Churro flavor… made me think of that side served by Taco Bell back in the 1980’s. I used to work at a Taco Bell in high school and one of my jobs was to fry all the tortillas for the taco salads and those fabulously cinnamon-y Cinnamon Crispas. If you think that they were not worth remembering, just do a search on Facebook and see how many people would like to see these cinnamon-dusted fried flour tortillas make a glorious comeback.
Honestly, I was hoping that the Cabo Chips would taste like the Cinnamon Crispas I used to fry up… but, it was not to be. While the bagged treat tasted nice, Cabo missed the boat with these by not using flour tortillas.
With corn tortilla chips the flavor just isn’t quite right.
Not bad, but not quite right.
Pulled pork is fabulous in the crock pot; sprinkle a lot of onion and garlic powder, salt and pepper on a pork shoulder butt and 4-8 hours later you have a magnificent meal. With BBQ sauce for the meat, we round it out with a baked sweet potato and maybe green beans. We all love it.
Tonight we are making carnitas with the same cut of pork and swapping out the sweet potato and green beans for a boat load of cilantro, chopped onions, pinto beans and tortillas.
I changed up the recipe only a bit- freshly made mini corn tortillas instead of the suggested flour, and I tossed everything together on the baking sheet- the onions, garlic and I squeezed the citrus juices and 1/3 cup of bacon grease over everything. I only used oregano, salt and pepper, too, and skipped the other spices. I don’t think we missed the one pound of lard to cook the meat in, either… the bacon grease and pork fat from the meat was puh-lenty. But read the original recipe, it looks great as-is.
It was FABULOUS!! Seriously, try the recipe, and if someone really does cook it in the lard, I’d love to know how it turned out.
This was so good, I’m going to serve it to my mother-in-law. Yep. That good.