Not to mention carnitas and enchiladas!

I am always trying to find ways to 'healthify' Tex Mex. Trying to cut down on the fat and, when possible, create lower GI versions.

I LOVE carnitas! The authentic version is laden with fat, my version...hardly any. Basically, take your favorite cut of pork, put it in a pot, add onions, cilantro, tomatillos, garlic and chicken broth, and BOIL the crap out of it for about 2 to 3 hours! Let it cool and skim the fat off the top. Then I heat it back up and take it out, remove any bones and shred it with two forks. Put it in a casserole dish, drizzle it with a bit of olive oil and then bake it for an hour or so until the top gets crispy!

Looks like this when it's done:

Serve it in corn tortillas with chopped onion, cilantro and a lime wedge. I could LITERALLY live on this! So good.

I also LOVE enchiladas. You can make them pretty healthy as long as you use lean ground beef and only a LITTLE cheese. I love me some cheese enchiladas, but alas, I will NOT use Fat Free cheese, plus I cannot get it in Norway anyway. So I stick with beef. This is my 94 percent lean with cumin, chili powder and sea salt:

Cook it:

Then I make a homemade enchilada sauce, but that is another post. Dip corn tortillas in it, add my beef, some chopped onion and a TINY bit of cheddar on top:

So, that was my Tex Mex adventure this week!!! So much fun and so good! I combined it with some Mexican rice I made using brown rice and some pinto beans I made with a ham hock earlier in the week.

Hard to believe that you could have tex mex that is gentle on the blood sugar and easy on the waist line.

It can be done my friends. By God, it can be done.