Heading to Mexico or just need a break? How about a little of both? Tonight we had carnitas. A little Mexico because of the delicious flavors reminiscent of "South of the border" cooking and a little break because it's east to do. I am trying to remember, but I think this recipe comes from my cousin Erin in California...Carnitas can be made with beef or pork (3-4 pound roast), just put it in the crock pot. Slather a can of green chilies over the meat, 2 Tablespoons chili powder (I know! It sounds like a lot, but stick with me), 1/2 teaspoon oregano, 2 teaspoons cumin, 2-3 cloves of fresh crushed garlic and some kosher salt to taste. Cook on low for 8 hours and shred. This gets beautiful tender, fall apart yummy and juicy too! Don't add any liquid, it makes it's own. I add a can of black beans towards the end. I also make rice in my rice cooker and after it is done, I add a generous twist if fresh lime juice and about a 1/4 cup of fresh chopped cilantro. Serve with some monterey jack cheese, sour cream, lettuce and some pickled jalepenos (only if you are spicy like me) on flour tortillas. Really delicious food, comforting and vacation style. What's better than that? Your family with be begging for seconds faster than you can say "Speedy Gonzales"....andale, andale!
No comments:
Post a Comment