Category Archives: Mexican

Pork Queso Flameado with Riced Cauliflower

This is a family favorite, although a bit on the spicy side for the kids.  It makes fantastic leftovers, too.


  • 8 slices of boneless pork loin, preferably from pastured pork
  • 1 organic red pepper, finely diced
  • 2 T. coconut oil for pan, divided
  • ? ground chorizo (I haven’t tried it yet, but I’d like to make this) (make sure it’s gluten-free, if you need to be GF)
  • 1 c. cream, half-and-half or whole milk
  • 1 c. Monterrey-Jack Cheese, finely shredded
  • 1 c. cilantro, chopped
  • 1 head cauliflower (or rice)


  1. Melt 1 tablespoon of coconut oil in a large skillet over high heat.  Then, reduce heat to medium.  Carefully, so as to not splatter hot oil on yourself, lay pork loin slices in the pan and cook until browned.  Remove loin from the pan.
  2. Melt 1 tablespoon coconut oil in pan over high heat.  Then, reduce to medium.  Add red pepper and cook, stirring frequently, until tender.  Remove from the pan.
  3. Over medium-high heat, add the Chorizo.  Break it up with a spatula and stir until cooked.
  4. Add red pepper back top the pan and stir to blend.
  5. Add cream and whisk.
  6. Once the cream is heated, add back in the pork loin pieces and reduce heat to medium-low.
  7. Meanwhile, steam cauliflower florets about 15 minutes or until tender.  Then, “rice” the cauliflower.  I like to use a potato masher for this.
  8. Serve 1-2 slices of pork per person topped with queso flameado sauce and cilantro on a bed of riced cauli or regular rice.

Serves 4-6.


Black Bean and Corn Chicken Taco Salad

This is a quick and easy meal for one of those busy summer evenings when you don’t have a lot of time or want to heat up the kitchen.


  • 4 chicken breast pieces
  • 2 Tablespoons taco seasoning (we use Frontier)
  • coconut oil for pan, if you’re not grilling
  • 1/8 c. finely diced red onion
  • 1-15 ounce can organic black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • pinch chili powder
  • 1/4 c. cilantro
  • juice of 1/2 lime
  • 2 organic Romaine Hearts, washed and cut
  • 1-15 ounce jar Black Bean and Corn salsa (for grain-free, use regular salsa)
  • sour cream
  • avocado, diced


  1. In a medium sized bowl, gently fold the cumin, chili powder, cilantro, and lime juice with the black beans.
  2. Season chicken breast pieces with taco seasoning.
  3. Either grill or pan cook the chicken breasts until the thickest part reaches 170 degrees F; let rest about 10 minutes, then cut into strips.
  4. To serve, layer the lettuce, black bean mixture, salsa, avocado, chicken, and sour cream.

Black Bean Chicken Taco Salad 001

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