Carnitas
From: FOR-2-RECIPE
This recipe serves 2.
Ingredients:
2 16oz cans of chicken broth
4 pounds of boneless pork shoulder
1 tbs. chopped coriander (cilantro)
1 tbs chopped cumin (comino)
Corn Tortillas
2 bay leaves
1 onion, quartered
Chile sauce, such as Pico de gallo,
chipotle or whatever you like
Pre-cooking:
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
Cooking:
Set tall frying pan in mid-high heat
Add the pork, cilantro, cummin, onion
and broth
If nescessary, add water 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 appart 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 F,
until the meat is brown and crispy
Heat the tortillas and enjoy, you can serve
it with your favorite chile 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..
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.
|
• Sat 18 Nov 2006 - Untitled Comment
Barb