Anyone have any good mexican recipes?

One of our faves is crock pot pork carnitas. We make tacos with it and then I freeze the leftovers to make enchiladas later. Here is the recipe...

1 tsp each salt, pepper, oregano, coriander, red pepper flakes (optional)
2 tsp cumin
4 cloves garlic, minced (fresh, jarred or dried)
1/2 onion diced (or some minced dried onion)
1/4 -1/2 cup lime juice
1 lb pork cut into cubes(I just by pork roast and leave it whole)

Place meat in crock, cover with spices, garlic, onion and lime juice. Cook on low for 5 hours then shred the meat with forks in the crock and let cook another hour or two until the juices soak back into the meat.

I immediately thought of your Pork recipe Selena.

I don't do a lot of Mexican cooking which is a huge shame since I LOVE it.

One thing we really love is hard corn tortilla shells ( I will fry them in just a bit of oil to crisp soft corn tortillas up but they can be bought that way too) Then I put a layer of refried beans, salsa and cream cheese mixed together, shredded chicken(hot) and sprinkle some cheese on top. HUGE favorite in our house.

I also will make rice with jalapeno diced into it before it's cooked if you like it a bit spicy.

There is a sauce called Mojo at many grocery stores that is great with chicken or pork. I haven't had it for a while though so I can't remember if it is a bit salty.

We love enchiladas in our house. I like to make them with chicken, but you can use ground beef or I bet even pulled pork would be good. I like to roll them up in flour tortillas but you could use corn tortillas if that is what your family likes.

For enchiladas:
2-3 boneless skinless chicken breasts
2 cups shredded cheddar cheese
6- 8 flour tortillas (depending on how large you make your enchiladas)
1 bell pepper diced
1/2 onion diced
1 can diced tomatoes with green chiles
cilantro, chopped (if you like cilantro)
sliced black olives
2 cans enchilada sauce (I usually make my own sauce now let me know if you want that recipe)

Heat oven to 350.
Boil chicken, shred, and set aside in a large bowl.
Sautee onion and bell pepper until soft, then add to chicken
Drain can of tomatoes and add to chicken mixture.
Add one cup of shredded cheddar cheese, and desired amount of cilantro to chicken mixture. Stir to combine all ingredients

Pour one can of enchilada sauce in the bottom of a 13X9 casserole dish.
Put chicken mixture in tortillas and roll up. Place enchiladas in casserole dish. Pour remaining can of enchilada sauce over the enchiladas. Cover and bake for 20-30 minutes, until sauce is bubbling. Remove cover top with sliced black olives and remaining cheese. Bake additional 10 minutes until cheese is melted.

Serve with sour cream, additional cilantro, mexi rice or a side salad.

Tonight I'm going to make a rub with the dry spices in my carnita recipe and rub it into sirloin steaks and grill them. I'm also going to grill some bell peppers, onions and tortillas and make fajitas out of the sliced grilled steak and veggies