Easy Baked Carnitas
California Style Carnitas, made with beef
Pork Carnitas, Mexican style
Caramelized Carnitas Appetizer
Easy Baked Carnitas
1 tablespoon dried ground red Mexican chile or poblano chile
salt and pepper to taste
1 teaspoon ground cumin
3 cloves minced garlic
2 teaspoons cilantro (optional)
1 pound pork, cut into 1 inch cubes
Serves 6
Combine all spices and rub the pork cubes with the mixture. Let the
meat marinate at room temperature for 1 hour.
Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250
F, or until the meat is very crisp.
California Style Carnitas, made with beef
makes about 7 cups of shredded beef, enough for about 20 tacos or
burritos
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
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.
Pork Carnitas, Mexican style
makes about 4 servings
4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 pound tomatoes, finely chopped
If you are using dried poblanos, toasting them lightly will make them
easy to peel. Place them on a hot ungreased skillet or girdle. If this
is your first time doing this, it is much better to err on the side of
under toasting. If they are over-cooked they will become bitter, and not
much can be done to save the taste. They may puff up when toasting, that's
normal so don't be alarmed.
Cut chiles and onion halves into small strips. Cook pork, chiles, onion
and garlic in oil in a skillet over medium heat, stirring occasionally,
until pork is no longer pink, about 12 minutes. Stir in tomato paste,
vinegar,
salt and tomatoes. Cook until hot. Serve with tortillas, guacamole and
sour cream.
Pork Carnitas, Texan Style
pork tenderloin (about 3 pounds) cut into medallions (small round discs)
2 cups corn syrup
2 cups Chili sauce
2 cups Chicken stock
1 cups Sliced mushrooms
1 cups Soy sauce
1 cups Pineapple juice
1 cup White wine
2 oz Tabasco sauce
Garlic powder
Black pepper
flour
1 bunch Chopped scallions
Combine equal amounts of soy sauce, pineapple juice and white wine. Place
pork medallions in this mixture for one hour. Combine equal amounts of
corn syrup, chili sauce and chicken stock in saucepan and bring to a boil.
Reduce to simmer for 1/2 hour until it comes to a glaze. Season with
Tabasco sauce, black pepper, garlic powder to taste. Dredge marinated pork
medallion in seasoned flour. Heat soy bean oil in skillet, saute dredged
pork medallions in oil for 2 minutes on one side, turn, add sliced
mushrooms and saute for 3 minutes. Drain oil. Add glaze and simmer for 2
minutes. Serve over rice and garnish with chopped scallions.
Caramelized Carnitas Appetizer
serves about 10
1 1/2 pounds pork shoulder
2 tablespoons brown sugar, packed
1 tablespoon tequila
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves of Garlic, finely chopped
1/3 cup water
1 each green onion, sliced
Cut pork into 1 inch cubes. Place pork cubes in single layer in a large
skillet. Top with all ingredients, except the green onion.
Heat to boiling and them reduce heat. Simmer uncovered, stirring
occasionally until the water has evaporated and the pork is slightly
caramelized, about 35 minutes. Place on serving dish and top with sliced
green onions.
--
Rec.food.recipes is moderated by Patricia D Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/