Carnita Recipe
And also you other great folk who expressed interest in proper Mexican carnitas. I give you my family's recipe! Well...as close as I can remember it. As with many family recipes, I don't really have amounts. I eye-ball and taste-test it.
I think I will be making this tonight, because this stuff will clear up some damn sinuses.
Salsa:
In a food processor or blender, combine:
* 1 large can whole peeled tomatoes, drained
* 1 regular can fire roasted tomatoes, undrained
* some red onion
* some garlic
* 1 small or ½ large green bell pepper
* 1/4 - 1/2 red bell pepper
* 1/4 - 1/2 yellow or orange bell pepper (optional)
* 1-2 serrano peppers (optional)
* 1-4 jalapeños (more if you de-seed)
* Squeeze in some fresh lime juice
* A handful cilantro & couple shakes of sea salt
* I like to add a generous dollop of Cuervo Gold, as well.
Best if left to sit covered in the fridge for at least an hour, preferably overnight.
Important: Add your hot peppers one at a time if you're concerned about the spicy. Greener salsa = hotter. Keep a smaller can of tomatoes (this one DRAINED) on hand if you need to balance it out any. Oh, and it won't look like grocery salsa, but that's okay.
Carnitas:
* Cut up some boston butt (pork) into bite-sized pieces.
* Heat a bit of olive oil in a pan. Throw in some garlic if you like.
* Brown boston butt really well. Make it crunchy.
* Add a very liberal amount of your salsa. Don't use all of it. Half, if you have a decent sized food processor. A little more if that doesn't cover the pork well. Reduce heat, and simmer for about an hour, stirring often.
Meanwhile...
Yes, carnitas absolutely must (okay, imo) be served with, in addition to warmed flour tortillas and refried beans:
Fideo:
In a large skillet, heat olive oil and garlic. Onion if you like it.
When warm, add Angel Hair Pasta Nests. (Nests are better, but you can use regular angel hair, broken in half). Brown/Fry on each side.
Once browned, add some chicken stock/bouillon, enough to cover half-way. Then I pour in enough of the salsa to cover completely. Bring to a boil, then simmer until noodles are tender. Stir fairly often, and the nests will break apart as they cook. After however long the package says, start taste-testing to see if it's really done. Sometimes it takes a bit longer with the sauce.
There you have it, one of my favorite family meals.
I think I will be making this tonight, because this stuff will clear up some damn sinuses.
Salsa:
In a food processor or blender, combine:
* 1 large can whole peeled tomatoes, drained
* 1 regular can fire roasted tomatoes, undrained
* some red onion
* some garlic
* 1 small or ½ large green bell pepper
* 1/4 - 1/2 red bell pepper
* 1/4 - 1/2 yellow or orange bell pepper (optional)
* 1-2 serrano peppers (optional)
* 1-4 jalapeños (more if you de-seed)
* Squeeze in some fresh lime juice
* A handful cilantro & couple shakes of sea salt
* I like to add a generous dollop of Cuervo Gold, as well.
Best if left to sit covered in the fridge for at least an hour, preferably overnight.
Important: Add your hot peppers one at a time if you're concerned about the spicy. Greener salsa = hotter. Keep a smaller can of tomatoes (this one DRAINED) on hand if you need to balance it out any. Oh, and it won't look like grocery salsa, but that's okay.
Carnitas:
* Cut up some boston butt (pork) into bite-sized pieces.
* Heat a bit of olive oil in a pan. Throw in some garlic if you like.
* Brown boston butt really well. Make it crunchy.
* Add a very liberal amount of your salsa. Don't use all of it. Half, if you have a decent sized food processor. A little more if that doesn't cover the pork well. Reduce heat, and simmer for about an hour, stirring often.
Meanwhile...
Yes, carnitas absolutely must (okay, imo) be served with, in addition to warmed flour tortillas and refried beans:
Fideo:
In a large skillet, heat olive oil and garlic. Onion if you like it.
When warm, add Angel Hair Pasta Nests. (Nests are better, but you can use regular angel hair, broken in half). Brown/Fry on each side.
Once browned, add some chicken stock/bouillon, enough to cover half-way. Then I pour in enough of the salsa to cover completely. Bring to a boil, then simmer until noodles are tender. Stir fairly often, and the nests will break apart as they cook. After however long the package says, start taste-testing to see if it's really done. Sometimes it takes a bit longer with the sauce.
There you have it, one of my favorite family meals.