I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
===== Kate, cs.colorado.eduadvantages ofOpen ↗ formula.html Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in ... 'Freedom of choice, based onknowledge of alternatives.' I believe if a mom chooses to bottle feed, that is her choice. But she has to have the knowledge of what breastfeeding would provide for her and ... for her baby so that she can make an educated decision about it." ~Libby Averill Rosen
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas.
'Bout a gazillion methods of preparing the meat (some say crisp first, braise for the second, others say arsey-versey, and still others say one or t'other) but if it's shredding versus chopping (and there's controversy on the authenticity of either ), simply shred by placing the cooked meat on a cutting board and use two forks to shred.
Oppose the forks so that the tines are facing towards the ends of the meat, stab both into the middle and draw outwards. Repeat as necessary.
Quoted message said:
I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help.
[sig.from.hell snipped]
<incredulous>You cite Walmartisevil in your .sig and yet you buy precooked meat? </boggle>
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
The easiest, quickest, and, I'm sure, the most traditional way, is to shred the meat with your fingers. If that doesn't appeal to you, you could separate the strands of meat with two forks.
'Bout a gazillion methods of preparing the meat (some say crisp first, braise for the second, others say arsey- versey, and still others say one or t'other) but if it's shredding versus chopping (and there's controversy on the authenticity of either ),
I'll second that. I rarely see it shredded unless maybe it's in a taco. All the carniceria's (Mex meat market) around here sell carnitas in large whole chunks. When I make carnitas, I never shred it. If I'm making a taco, I just pull off a piece as needed. Pre-shredding allows the meat to dry out. I recall seeing old shredded carnitas stored in a bain marie. It was so dried out, it looked like the hair on the barber shop floor. Would have made a great fire starter.
The easiest, quickest, and, I'm sure, the most traditional way, is to shred the meat with your fingers. If that doesn't appeal to you, you could separate the strands of meat with two forks.
David
The method that works best for me involves holding the meat chunk with the fingers of one hand and teasing the shreads with one fork held in the other hand.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
On 21 Mar 2004 21:24:52 -0800, [email hidden] (Kate)
Quoted message said:
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
Once you cook the pork enough, it should be easy to shred just by mashing it with a fork (assuming your using a shoulder cut like picnic or butt, and not loin).
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
Once you cook the pork enough, it should be easy to shred just by mashing it with a fork (assuming your using a shoulder cut like picnic or butt, and not loin).
-sw
Or chop with a *dull* knife (like a big heavy cleaver).
'Bout a gazillion methods of preparing the meat (some say crisp first, braise for the second, others say arsey- versey, and still others say one or t'other) but if it's shredding versus chopping (and there's controversy on the authenticity of either ),
I'll second that. I rarely see it shredded unless maybe it's in a taco. All the carniceria's (Mex meat market) around here sell carnitas in large whole chunks. When I make carnitas, I never shred it. If I'm making a taco, I just pull off a piece as needed. Pre-shredding allows the meat to dry out. I recall seeing old shredded carnitas stored in a bain marie. It was so dried out, it looked like the hair on the barber shop floor. Would have made a great fire starter.
I can't believe you eat a taco with one huge piece of unshredded meat in it, so perhaps you can imagine the concept of the OP.
I can't believe you eat a taco with one huge piece of unshredded meat in it, so perhaps you can imagine the concept of the OP.
First of all, I don't eat "huge" tacos. Secondly, if I need a portion of carnitas for my taco, I tear off a bit and break it up a bit with my fingers. If I was a commercial establishment and knocking out over-the-counter tacos by the score, it may be more efficient to pre-shred the meat. But, I'm not, so I don't.
If you want to shred your carnitas, knock yourself out. But, carnitas are not typically sold shredded (except in tacos) and I don't pre-shred mine, for reasons previously mentioned.
'Bout a gazillion methods of preparing the meat (some say crisp first,
braise
Quoted message said:
for the second, others say arsey-versey, and still others say one or
t'other)
Quoted message said:
but if it's shredding versus chopping (and there's controversy on the authenticity of either ),
I'll second that. I rarely see it shredded unless maybe it's in a taco. All the carniceria's (Mex meat market) around here sell carnitas in large whole chunks. When I make carnitas, I never shred it. If I'm making a taco, I just pull off a piece as needed. Pre-shredding allows the meat to dry out.
Ayup. I've had the same go-round with my father-in-law over barbecued pork. He likes his chopped (NC) vs. pulled.
I tend towards the pulled but regardless most places over- shred or overchop, so I usually order ribs. At home I go with coarse shredded.
Of course I like my cole slaw thick cut too.
Some chopped BBQ in NC is more pureed than chopped. I think chopped barbecue was invented to help the poor (or non- existent) teeth of early southerners.
Some chopped BBQ in NC is more pureed than chopped. I think chopped barbecue was invented to help the poor (or non-existent) teeth of early southerners.
This is similar to the style I learned to love in TN back in the late 60's. The most common bbq around the Murphreesboro area was a finely shredded pork (he made beef, too) simmered in a thick tomato/vinegar based sauce. This was a decent sized operation and supplied the bbq for a lot of restaurants in 2 or 3 counties. I've always been partial to this style of bbq, though I've learned to make classic Q.
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
===== Kate, cs.colorado.eduadvantages ofOpen ↗ formula.html Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in ... 'Freedom of choice, based onknowledge of alternatives.' I believe if a mom chooses to bottle feed, that is her choice. But she has to have the knowledge of what breastfeeding would provide for her and ... for her baby so that she can make an educated decision about it." ~Libby Averill Rosen
My first and best experience with carnitas was at a Mexican restaurant in S. Calif. the meat was in small cubes. I was told the meat was roasted and cut up and then briefly fried to crisp the outside before being wrapped in a large soft flour tortilla and topped with a wonderful fresh salsa for the world's best "burrito de carnitas"!!! The meat was succulent and moist inside but had a crispy outside. Yum. I've had other carnitas since then that were just big chunks of roast pork, not shredded exactly, but pulled apart into chunks. This was from the carnitas vendor at the Grand Central Market in L.A. Good but nothing like the little fried cubes. That's the way I make burritos de carnitas myself now.
Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? "][email hidden]
notbob <[email hidden]> wrote in message news:<fEX7c.67486$KO3.226278@attbi_s02>...
Quoted message said:
sf said:
I can't believe you eat a taco with one huge piece of unshredded meat in it, so perhaps you can imagine the concept of the OP.
First of all, I don't eat "huge" tacos. Secondly, if I need a portion of carnitas for my taco, I tear off a bit and break it up a bit with my fingers. If I was a commercial establishment and knocking out over-the-counter tacos by the score, it may be more efficient to pre-shred the meat. But, I'm not, so I don't.
If you want to shred your carnitas, knock yourself out. But, carnitas are not typically sold shredded (except in tacos) and I don't pre-shred mine, for reasons previously mentioned.
nb
I'll second that. Living here in Central America, carnitas aren't shredded. The meat chunks aren't "huge" but are about the size of what Americans cook up for fajitas. They can be picked up in a tortilla. The point of the tortilla is a replacement for the knife and fork. Pick up the meat using the tortilla to hold it. Eat away.
My first and best experience with carnitas was at a Mexican restaurant in S. Calif. the meat was in small cubes. I was told the meat was roasted and cut up and then briefly fried to crisp the outside before being wrapped in a large soft flour tortilla and topped with a wonderful fresh salsa for the world's best "burrito de carnitas"!!! The meat was succulent and moist inside but had a crispy outside. Yum. I've had other carnitas since then that were just big chunks of roast pork, not shredded exactly, but pulled apart into chunks. This was from the carnitas vendor at the Grand Central Market in L.A. Good but nothing like the little fried cubes. That's the way I make burritos de carnitas myself now.
Kate
The way my local taquerias "shred" meat is to take a chunk and whack it with a cleaver a couple of times. They whack with the grain, so it ends up shredded, not chunked.
I'm not fond of cubed meat in burritos or tacos. In fact, I just plain DON'T like it.
The way my local taquerias "shred" meat is to take a chunk and whack it with a cleaver a couple of times. They whack with the grain, so it ends up shredded, not chunked.
I'm not fond of cubed meat in burritos or tacos. In fact, I just plain DON'T like it.
Most of the Carnitas in Albuquerque are the cubed crisp variety. The shredded stuff is usually called carne machaca.
"Kate Connally" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Kate said:
I know they're supposed to be shredded and reheated moistly so they have that wonderful amazing slipperiness- but how is it done? Dh chops them and cooks them in a pan and while he likes them, to me they aren't carnitas. I don't make the meat from scratch, but do go to some effort to buy the lovely little cooked lumps and want them to be authentic when I eat them. please help. :-)
===== Kate, cs.colorado.eduadvantages ofOpen ↗ formula.html Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in ... 'Freedom of choice, based onknowledge of alternatives.' I believe if a mom chooses to bottle feed, that is her choice. But she has to have the knowledge of what breastfeeding would provide for her and ... for her baby so that she can make an educated decision about it." ~Libby Averill Rosen
My first and best experience with carnitas was at a Mexican restaurant in S. Calif. the meat was in small cubes. I was told the meat was roasted and cut up and then briefly fried to crisp the outside before being wrapped in a large soft flour tortilla and topped with a wonderful fresh salsa for the world's best "burrito de carnitas"!!! The meat was succulent and moist inside but had a crispy outside. Yum. I've had other carnitas since then that were just big chunks of roast pork, not shredded exactly, but pulled apart into chunks. This was from the carnitas vendor at the Grand Central Market in L.A. Good but nothing like the little fried cubes. That's the way I make burritos de carnitas myself now.
Kate -- Kate Connally "If I were as old as I feel, I'd be dead already." Goldfish: "The wholesome snack that smiles back, Until you bite their heads off." What if the hokey pokey really *is* what it's all about? "][email hidden]
Here in metro Denver most restaurants (both chains and little family operated) do the little cube carnitas; some big and little do the shredded meat. I also like the cubes better because there is more penetration of the flavor into the meat. John
My first and best experience with carnitas was at a Mexican restaurant in S. Calif. the meat was in small cubes. I was told the meat was roasted and cut up and then briefly fried to crisp the outside before being wrapped in a large soft flour tortilla and topped with a wonderful fresh salsa for the world's best "burrito de carnitas"!!! The meat was succulent and moist inside but had a crispy outside. Yum. I've had other carnitas since then that were just big chunks of roast pork, not shredded exactly, but pulled apart into chunks. This was from the carnitas vendor at the Grand Central Market in L.A. Good but nothing like the little fried cubes. That's the way I make burritos de carnitas myself now.
I had PERFECT carnitas last weekend. It consisted of pieces of all sizes. The smallest sizes fell apart and were crispy. The medium to largest were still in tact (crispy outside and tender inside) and they were just right for her and her family.
