(makes 6+ servings)Printable Recipe
3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.
This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice.
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Yield: 6 servings
2 pounds pork shoulder or butt
Salt and pepper to taste
1 1/2 pounds lard or pork fat or shortening
1 medium red onion
1 bunch cilantro
5 serrano chiles
Cut the pork into 2-inch cubes.
Generously season the pork all over with salt and pepper.
Melt the lard in a large, deep saucepan or Dutch oven over moderate heat.
Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.
Remove the pork with a slotted spoon and transfer to a cutting board.
You can refrigerate the fat for future use.
Preheat oven to 400 degrees.
Dice the red onion.
Chop the cilantro and chiles.
When cool enough to handle, shred the pork by hand or with the tines of two forks.
In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.
Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.
Title: Baja Stuffed Potatoes
* 6 large baking potatoes
* 3 tablespoons olive oil
* 3/4 cup sour cream
* 1 1/2 cups shredded pepperjack cheese
* 2 (11 ounce) cans Mexican-style corn, drained
* 2 (4 ounce) cans chopped green chile peppers, drained
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
3. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
4. When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.
5. Bake for 15 minutes, or until cheese is melted and golden brown.
Title: Rope Vieja
From: Ingrid Hoffman
6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder