pork carnitas, mexican style
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| makes about 4 servings |
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| 4 | poblano chiles, peeled and seeded |
| 1 medium | onion, cut in halves |
| 1 lb. | center loin roast, cut in strips |
| 1 clove | garlic, finely chopped |
| 2 Tbsp | vegetable oil |
| 2 Tbsp | tomato paste |
| 1 Tbsp | red wine vinegar |
| 1/4 tsp | salt |
| 1/4 lb. | tomatoes, finely chopped |
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| if you are using dried poblanos, toasting them lightly will make them |
| easy to peel. place them on a hot ungreased skillet or girdle. if this |
| is your first time doing this, it is much better to err on the side of |
| under toasting. if they are over-cooked they will become bitter, and not |
| much can be done to save the taste. they may puff up when toasting, that's |
| normal so don't be alarmed. |
| cut chiles and onion halves into small strips. cook pork, chiles, onion |
| and garlic in oil in a skillet over medium heat, stirring occasionally, |
| until pork is no longer pink, about 12 minutes. stir in tomato paste, |
| vinegar, |
| salt and tomatoes. cook until hot. serve with tortillas, guacamole and |
| sour cream. |
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| pork carnitas, texan style |
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| | pork tenderloin (about 3 pounds) cut into medallions (small round discs) |
| 2 cup | corn syrup |
| 2 cup | chili sauce |
| 2 cup | chicken stock |
| 1 cup | sliced mushrooms |
| 1 cup | soy sauce |
| 1 cup | pineapple juice |
| 1 cup | white wine |
| 2 oz. | tabasco sauce |
| | garlic powder |
| | black pepper |
| | flour |
| 1 bunch | chopped scallions |
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| combine equal amounts of soy sauce, pineapple juice and white wine. place |
| pork medallions in this mixture for one hour. combine equal amounts of |
| corn syrup, chili sauce and chicken stock in saucepan and bring to a boil. |
| reduce to simmer for 1/2 hour until it comes to a glaze. season with |
| tabasco sauce, black pepper, garlic powder to taste. dredge marinated pork |
| medallion in seasoned flour. heat soy bean oil in skillet, saute dredged |
| pork medallions in oil for 2 minutes on one side, turn, add sliced |
| mushrooms and saute for 3 minutes. drain oil. add glaze and simmer for 2 |
| minutes. serve over rice and garnish with chopped scallions. |
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| (ID: 74617) Mirror: rec.food.recipes: Fri, Mar 4, 2005 |