Found a new easy mexican recipe - they're truthfully my fave...I found this one on elise.com a long time ago (think 2006), but just now made it. Oh, and I adapted, of course, because that's what I do :) The picture above is from her website.
The roasting makes the dish - all the crispy little bits...mmmmm....Pipps and I ate it right out of the pan...
- 2.5 - 3 lbs boned pork shoulder, cut into large cubes (remove as much fat as possible)
*I did not have pork shoulder - I had one of those 4 packs of giant pork chops, so whatever...but I actually think this would be better with the shoulder...*
- 1 quart beef broth (I used Swansons beef stock)
- 2 cups chunky tomato salsa, either prepared or homemade (I used pace - because my Mom brought me a gargantuan container of the stuff and we don't like it, but for this recipe, it's good)
1.In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
2.Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.
I served this with my homemade pico de gallo (recipe to follow), guac, cheese and shredded mixed greens that I had on hand. It was loved by all.
On a side note, they were MUCH better with the soft WHITE corn tortillas - not the yellow ones.
Pico De Gallo:
6-8 roma tomatos, seeded and chopped
2 med jalapenos, seeded and chopped (or less if you want something mild)
1 clove garlic, minced
1 med onion, chopped
1 small bunch cilantro, chopped
1/2 lime, juiced
1/2 tsp sea salt
Mix all together in food processor and pulse until finely chopped but not pureed.