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Recipe: Carnitas
Categories: None
Yield: 1 Servings
2 lb Pork butt w/fat; (fat rules
-- to quote Emeril!) cut
-- into
-- 1 1/2" cubes
2 c Water
3 tb Chile Caribe
1 1/2 ts Kosher salt
5 Cloves garlic; roasted,
-- peeled, and chopped
1/2 c Chopped onion
2 Cloves
1 ts Anise seed
1 Stick canela; (or cinnamon)
1 tb Mexican Oregano
Carnitas has a wonderful flavor. The unique style of cooking creates a flavor that cannot be duplicated any other way. This meat is good to make tamales and is also wonderful in wraps!
Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy pot. (COPPER is the best like the one for making candy in) Bring to a slow simmer
Roast spices and oregano in a dry saucepan over medium heat until fragrant, you know when you start sneezing!
Add this to the pork and simmer on low for 1 1/2 to 2 hours until tender. Increase the heat until all liquid is gone. Reduce heat a little and continue cooking and stirring until the cubes of meat are a rich mahogany brown.
Let the Carnitas cool.
Make tamales!
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.
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