A real treat for those in the know. Very popular in South Texas and much of Mexico, and everyone makes theirs a little differently.
I picked up the milk trick through an abuela on the border, it helps the browning and crispiness. More good eats on my blog.
INGREDIENTS
1 t salt
1/2 t fresh ground black pepper
2 t dried Mexican oregano
1 1/2 t cumin
6 garlic cloves
2 T vegetable oil
2 chiles arbol (4 or 6 if you like more heat)
2 lb. pork butt, cut into bite-sized chunks
3 T lard, shortening, or my choice - bacon grease
1/4 cup milk
METHOD
Haul out the sacrificial pork butt, a clean cutting board, and a sharp knife.
P.S. - look close at the sticker, you'll see the great sale they had!
Cut the meat into big chunks, following the muscle lines.
Separate the bone (if any) and any silver skin and gristle from the meat.
Cut the pork butt into bite-sized pieces, trimming off any chunks of fat (save the fat for sausage use or rendering).
Now break out the spices.
Clockwise from 3:00 - chiles arbol, minced garlic, salt, black pepper, Mexican oregano and cumin.
Combine the first 6 ingredients in a molcajete, mortar and pestle, or food processor.
Grind or whiz it around until you have a smooth mixture, and empty it in a large bowl. Set aside.
Put your cubed pork into the bowl, and mix well until all meat is thoroughly coated.
Cover the coated meat and let it sit out for about 30 minutes.
Melt the lard/shortening/bacon fat over medium heat in a large covered skillet or Dutch oven.
Dump in the pork and sear the meat quickly, then reduce to a simmer and cover.
Cook for about an hour, stirring a few times to help the browning and prevent sticking.
After an hour, add the milk, uncover and raise the heat to medium-high.
Simmer until most of the liquid is gone, stirring and scraping up all the goodies off the bottom of the pan.
In 15 or 20 minutes, the pork should be all brown and a bit crispy on the outside, and tender and yummy on the inside. Drain.
Caranitas is a very versatile spicy dish. It can be served as an entree, or shredded for enchiladas, or served my favorite way -
in a steamy flour tortilla with grilled onions, avocado slices and pico de gallo!
Carnitas!
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- mgwerks
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Carnitas!
Last edited by mgwerks on Fri Jan 30, 2009 11:14 pm, edited 1 time in total.
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Those are good - I have made them for tacos, which were a huge hit with my friends. In Austin last week, bought carnita tacos at Fiesta for lunch. Great stuff. Your recipe looks really good and simple enough! Thanks for the info -
Jack
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Re: Carnitas!
Update:
I had shredded a mess of carnitas in February and made some great green enchiladas out of them (see blog), and had about a pound left, which went into the freezer. I dragged it out, put it in a pan with a bit of water, and whipped up some dinner. Like a good chili, it seems to just get better with age!
Fresh flour tortillas heated up on a cast iron comal, a wipe of sour cream, a pile of tender spicy carnitas, avocado slices, pico de gallo and Bufalo hot sauce; finally topped with chopped cilantro, salt and fresh ground pepper.
It doesn't get any better than this!
I had shredded a mess of carnitas in February and made some great green enchiladas out of them (see blog), and had about a pound left, which went into the freezer. I dragged it out, put it in a pan with a bit of water, and whipped up some dinner. Like a good chili, it seems to just get better with age!
Fresh flour tortillas heated up on a cast iron comal, a wipe of sour cream, a pile of tender spicy carnitas, avocado slices, pico de gallo and Bufalo hot sauce; finally topped with chopped cilantro, salt and fresh ground pepper.
It doesn't get any better than this!
Visit my Cooking Blog.
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
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Re: Carnitas!
Your right! That is over the top!
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Re: Carnitas!
I loves me some carnitas! In fact a guy that I used to work with called me the carnita kid.
Anyways, I found a new taqueria by work. Stopped in last night and got some pastor tacos. Mmmmm... they were so good! Double corn tortillas, cilantro, onions and some chili sauce... Mmmmm.....
Anyways, I found a new taqueria by work. Stopped in last night and got some pastor tacos. Mmmmm... they were so good! Double corn tortillas, cilantro, onions and some chili sauce... Mmmmm.....
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Re: Carnitas!
Really a nice post and great looking food. Good photos too. CF
OK, get over it, you lost. God bless America
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Re: Carnitas!
Very good looking meal there.
Jack
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http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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Re: Carnitas!
definitley a different take on carnitas I've seen cooked @ a friends house!
He cut the pork into good sized chunks then spiced and let set over night. then he heated some lard in a turkey fryer, tossed the meat in and deep fried them.
I think your method might produce a much better result.
Looks very tasty!
He cut the pork into good sized chunks then spiced and let set over night. then he heated some lard in a turkey fryer, tossed the meat in and deep fried them.
I think your method might produce a much better result.
Looks very tasty!
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Re: Carnitas!
Thanks you all for the kind words. I've gone off on a kick of searching to find some of the old, authentic simple recipes for some of these foods. Often, the stuff you see in restaurants has strayed far from the roots. Not saying it might not be tasty, but I like to start from the original and then change it if I like later (recognizing the fact of course that it is not the original recipe).
Just think of all the different varieties of chili that exist today, considering how simple the original version form one of the Chili Queens was!
Just think of all the different varieties of chili that exist today, considering how simple the original version form one of the Chili Queens was!
Visit my Cooking Blog.
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
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