Mexican Carnitas
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| from: hermit <her...@erie.net> |
| this is my second request for authentic mexican carnitas. |
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| carnitas is a very famous mexican dish. it consists of braised pork and |
| can |
| be eaten by itself (and tortillas, a chili sauce) or as the filling in |
| tamales, tacos and burritos (yuk). the pork is first simmered for a long |
| time to make it really soft and then braised in the oven to make it |
| crispy. |
| since the recipe is very simple and does not involve any chili sauces |
| everyone likes carnitas. you can add the heat on your own as you eat it. |
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| 2 | 16oz cans of chicken broth |
| 4 lb. | of boneless pork shoulder |
| 1 Tbsp | chopped coriander (cilantro) |
| 1 Tbsp | chopped cummin (comino) |
| | corn tortillas |
| 2 | bay leaves |
| 1 | onion, quartered |
| | chili sauce, such as pico de gallo, chipotle or whatever you like |
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| cut the pork meat in chunks and discard big pieces of fat, leave some fat |
| as |
| it adds to the flavor. |
| chop the cilantro and cumin if you need to. |
| set tall frying pan in mid-high heat. |
| add the pork, cilantro, cummin, onion and broth. |
| add water if necessary so that the meat is covered. |
| bring to a boil, reduce heat to low and simmer for about 3-4 hours or |
| until |
| the meat is very soft and pulls apart easily. |
| remove the meat and place it in a roasting pan, discarding the onion and |
| broth, brake appart the meat in smaller chunks. |
| bake for about 20 minutes at 450 degrees, until the meat is brown and |
| crispy. |
| heat the tortillas and enjoy, you can serve it with your favorite chili |
| sauce, chopped onions and cilantro. |
| |
| tips: |
| a pressure cooker really helps here. if you like making dishes like this |
| one |
| often you should consider the pressure cooker. |
| it will cut cooking time to half hour.. |
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| heating tortillas on a microwave: to heat tortillas you can wrap them in a |
| kitchen towel and put them inside a container. microwave 15 seconds per |
| tortilla. |
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| serves: 2 |
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| old magic 1 |
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| (ID: 3304) Mirror: rec.food.recipes: Fri, Mar 4, 2005 |