This is one of Mike’s signature dishes, and actually Ellen has probably made it almost as many times as Mike. Just like homemade salsa (with no sugar added), guacamole is free for type 1 diabetics, so you just have to add up those chips. Plus, with something on the chips, you tend to eat fewer chips than you would with them by themselves. So, enjoy Mike’s Sinister Guacamole!
- 6 avocados
- 3 roma tomatoes
- 2 shallots, chopped
- juice of 8 key limes or 3 large limes
- 3 serrano peppers
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons salt
- Cut the tops off the tomatoes. Cut into halves and roast, skin side down on a low heat grill or in a 375 degree oven for 15 minutes.
- At the same time, roast or grill the serrano peppers for 8 minutes, flipping at least once.
- Remove peppers after their 8 minutes and place in a zip lock bag for 5 minutes (this will help the skin start to peel)
- Remove the tomatoes after 15 minutes, peel and dice.
- Cut the avocados in half. Remove the pits (but save one or two!) and scoop out the pulp into a small bowl.
- Use a fork to mash the avocados.
- Stir in diced tomatoes, minced shallots, lime juice, peppers, cumin, cilantro and salt.
- Add at one pit to help preserve the color longer. If not all of the guacamole is being set out, add a pit to each container.
- Cover the bowl and refrigerate at least 1 hour.
Note: If you are short on time for grilling or roasting you can use these substitutions: Use 7 ounces of diced tomatoes and 1.5 Tablespoons of canned diced jalapeno peppers.
Nutritional Information: 1/4 cup serving – 4.5 carbs
I am not a huge fan of Mexican food, primarily because I do not care for cumin. However, these carnitas are wonderful and allow me to fix a taco night that everyone loves. They are cooked in the slow cooker and so incredibly simple. I just use a pork tenderloin for our family as listed in the recipe – but for a large crowd you could use a pork loin. We serve these up with Mission Carb Balance Tortillas. Enjoy!
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 pork tenderloin
- 2 bay leaves
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
- Coat the pork tenderloin with the mixture
- Prepare your slow cooker and place the bay leaves on the bottom.
- Place the well coated pork on top of the bay leaves.
- Pour the chicken broth around the pork, carefully trying to not remove the spices from the pork.
- Cover and cook on low for 9 1/2 hours – turning the meat over after 5 hours.
- When the pork is finished shred it with a fork.
- Cover a baking sheet with aluminum foil and spread the pork out evenly on the sheet
- Broil for 5- 10 minutes to crisp the meat.
- Spoon the broth from the slow cooker over the meat to keep it moist.
- Serve and enjoy!
Note – to serve more people you can use a both tenderloins, a pork loin, or a shoulder roast. You simple double the spice mixture for larger meat selections.
Nutritional Information – Pork Carnitas are 0 carbs. If you serve them with Mission Tortillas they are 19 g carbs a piece (primarily fiber)