Friday, February 29, 2008
Okay...I think the literal translation of this word is "Little Meat". Well, let me tell you, there ain't nothing little about this meal! :D
Carnitas is a Latin American meat delicacy, served akin to tacos. I mentioned before that we discovered a Chipotle's nearby (thank you Amber for letting me know! :D). I have been encouraged to try my hand at Carnitas.
Be sure to look below to see the recipe
3 1/2 to 4 lb Pork Shoulder or Boston Butt Cut of Pork (boneless).
2 Tbs Cumin
1 Tsp salt
1 Tsp White Pepper
1 Tsp Garlic powder
1 Tsp Onion Powder
2 cups beef boullion or stock (Pacific Foods says "gluten free" on the carton)
Mix cumin, salt and pepper, onion powder and garlic powder together. Rub onto meat and massage into. Place in large plastic bag (or large bowl and cover in plastic), marinate overnight.
In the morning (bright and early). Place 2 cups of chicken broth in the bottom of a crock-pot.
Cook on high for 4-5 hours and reduce to low for 2 or so hours, basting meat occasionally (I used a turkey baster to bring the juices from the bottom to splash over top of the meat).
Spoon off fat, shred meat and set aside (and cover), add a tablespoon or two of the juice to keep the meat juicy.
Serve with soft corn tortillas (cook according to package directions - Mission has "glutenfree" right on the label), and the usual taco accoutrements.
Now...some extras that I served with it were Cilantro Lime Rice and also Black Bean and Corn Salsa. Also a homemade Guacamole. I'll share the salsa recipe and guacamole b/c they were greatly received, but the Cilantro Lime Rice needs more work before I can share it! Trying again in a couple weeks for some company, so it won't be TOO TOO long! :D
Black Bean and Corn Salsa
1 can black beans, drained and rinsed
2 medium tomatoes, small dice
1 cup frozen corn, defrosted
1 small red onion, small dice
1 jalepeno pepper, seeded and diced (add seeds back to adjust heat)
1 lime, zested and juiced (use half of zest)
2 Tbs FRESH cilantro, chopped fine
Salt to taste
Combine all ingredients together and mix well. Let chill for about 2 hours so flavors blend and the heat from the jalepeno comes up.
4 Ripe Hass Avocados
1 limes worth of juice (if not a real juicy lime you will need two)
salt to taste
Cut avocados in half, pit them but SAVE the pits! Scoop flesh into a glass bowl. Add lime juice and salt (hold back on salt and start with a pinch...add more after mashing). Mash avocados with potato masher, or back of a sturdy fork until very smooth. Adjust lime juice and salt to preferences.
I hope you enjoy the Mexican Feast! :D