| MEXICAN RECIPES |
| MEXICAN RECIPES |
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| CARNITAS There is no need to use an expensive cut of meat for carnitas. In fact, the cheaper cuts with lots of fat work well. Shoulder, butt, or country- style spareribs are all suitable. If you do choose a lean cut, you will probably need to add extra lard 1 - 4 to 5 pound Lean boneless pork loin roast, with excess fat removed 1 cup Salsa verde 1 Large onion, minced 4 cloves Garlic, minced 1 tbsp Seasoned salt 2 tsp Pepper Recipe Instructions: Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. (if you don't want the meat crisp cover and cook for 35 minutes) serving suggestion serve with refried beans,spanish rice,tortillas & sour cream. or make tacos substituting the carnita meat, a real change from ground beef. |
| California Style Carnitas, made with beef makes about 7 cups of shredded beef, enough for about 20 tacos or burritos 1 - large beef chuck roast (about 5 pounds) 1/4 cup bottled hot chile salsa 5 cloves garlic minced 2 1/2 tablespoons chili powder 2 tablespoons fresh oregano -- chopped 1 1/2 teaspoons ground cumin 16 ounces canned stewed tomatoes salt and pepper to taste directions Preheat oven to 300 degrees F. Trim excess fat from roast. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum foil up. Bake until meat is tender and will shred easily, about 4 hours, depending on size. Unwrap meat and discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat. Transfer meat and drippings to a large pan. Stir in tomatoes and their juice, breaking them up into small bits. Heat through. Season with salt and pepper. Adjust flavors to taste, adding more salsa and seasonings if desired. Cooked shredded beef can be stored covered in the refrigerator for up to 3 days, and frozen for up to 3 months. Microwave Version: Trim excess fat from roast. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast. Place roast in a large (14- by 20 inch) oven cooking bag; squeeze out most of the air and tie securely. Place roast in a large baking dish. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and microwave until meat is so tender it will shred easily, about 2 hours. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat. Transfer meat and drippings into a 2 quart casserole. Stir in tomatoes, breaking them into small pieces. Microwave on 70% power until mixture is heated through, about 3 minutes. Season with salt; adjust flavors to taste, adding more salsa and seasonings if desired. |
| lamb carnitas serves 4 1/4 cup olive oil (maybe less) 1 3/4 pounds cubed lamb stew meat 3 bay leaves 1 teaspoon coriander 2 teaspoons savory 1 cup milk salt and pepper to taste directions Heat one tablespoon oil in a large heavy skillet over high heat. Brown lamb on all sides, adding extra oil as necessary. If you are using a small skillet it may be necessary to do this in batches. Do not crowd the pieces when browning. When all the lamb is browned, transfer meat to a dutch oven or casserole. Sprinkle with salt, pepper, coriander, and savory. Add the bay leaves and 1/2 cup milk. Cover and bake 30 minutes. Remove cover and add remaining 1/2 cup milk. Continue to cook uncovered for about 45 minutes more, until meat is falling apart and tender. Remove from oven. Cover to keep warm. Serve with onions, tomatoes, salsa, and tortillas. |
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