- 2-3 tbsp olive oil
- 4-5 lbs pork shoulder roast
- kosher salt
- 1 1/2 tbsp cumin
- 2 tbsp chili powder
- black pepper
- 1/2 tbsp garlic powder
- 3-4 dried chili peppers
- 5 cloves garlic
- 1 white or yellow onion, sliced into rings
- juice of 1 orange
- juice of 1 lime
- 32 oz chicken stock
Rub meat all over with salt and a good sprinkling of cumin, chili powder and black pepper. Heat a large dutch oven on the stove and add olive oil. Sear the meat thoroughly on all sides until the surfaces are crispy.
Add everything else into the pan including the rest of the spices: more cumin, chili powder, salt and pepper.
Bake covered for 3-4 hours at 350. It’s done when so tender it’s falling off the bones.
Remove from the dutch oven and place into a 9×13 baking pan. With a pair of forks, shred the meat. Discard the bone and layer of fat from the bottom. If there is remaining liquid spoon about a cup and a half over the top.
Place uncovered into a 500 degree oven for 20 minutes or until the ends are carmelized.
Serve with fresh corn tortillas.
Prep time: 15 minutes
Cook time: approximately 4 hours
Posted in dinner, Ingredients, Recipes
Tagged carnitas, dinner, food, Ingredients, mexican food, pork, pork roast, Recipes, slow cooking
I needed a sauce to put over the fresh tamales we made the other night. I whipped this together with veggies that I had lying around. It was delicious and perfectly spicy.
- 1 cup chopped red onion (about 1/2 large onion)
- 5 garlic cloves
- 1 pasilla pepper (with seeds)
- 1 red bell pepper
- 1 jalapeño (with seeds)
- 4 tomatoes
- 1 cup apple cider vinegar, (Bragg’s or other natural vinegar is recommended.)
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
Finely chop all vegetables and place in a sauce pan over medium heat. Add all other ingredients. Bring to a boil and then simmer over medium-low, covered, for 15-20 minutes or until all vegetables are very soft and stewed.
Using a stick blender, purée the mixture until it’s a thick, even sauce. If you don’t have a stick blender, a regular blender or food processor will work, too.
Add more salt, sugar or red pepper flakes to taste.
Can be served warm or cold.
Posted in General, Ingredients, Recipes, Sauces
Tagged chili sauce, cooking, food, hot sauce, mexican food, peppers, Recipes, salsa, sauce, sauces, spicy, taco sauce, tomatoes, vegan, vegetarian
My boyfriend wiped his bowl clean with a tortilla and commented that this was ‘Mexican Fusion’. Laughing, I informed him that it was really just made out of whatever I had lying around the house. Sometimes those become my very best recipes. Lemme tell ya, this turned out so great, I took an after-the-fact photo and I’m posting the recipe even without the other pictures.
So without further ado, here’s how to whip this one up:
- 2-4 cloves of garlic, sliced and chopped
- 3-4 tbsp olive oil
- 1 lb skirt steak, flat meat, carne asada meat or other very thinly sliced steak – don’t buy it chopped up
- 5-6 mushrooms chopped into small pieces
- 1/2 red onion chopped
- 1/2 bell pepper chopped
- 1 jalapeño chopped
- 3 tomatoes chopped
- 2-3 tbsp Worcestershire sauce
- 1 lime juiced
- 1/2 tsp cumin
- 1 tsp chili powder
- 4 tbsp sour cream
- 1 lb pasta of your choice
- cotija cheese grated
Heat the olive oil and toss in the chopped garlic. Salt & pepper both sides of the meat and sear it on all sides quickly. Remove from the heat immediately and set aside. Turn heat off. Chop all your veggies and toss them into the skillet (heat off) except for the tomatoes. Slice the meat into long 1″ strips going with the grain. Then slice it against the grain at 1/2″-1″ apart. Put the meat in with the veggies and the Worcestershire sauce. Cover and simmer over low heat. Now you can slice your tomatoes.
When meat is almost cooked, add the tomatoes and simmer for another couple minutes. Then add the chili powder, lime juice and cumin. Stir the sour cream into the sauce and simmer for another minute or so.
Scoop over the pasta into bowls and then grate a little cotija cheese over the top. Let set for a minute or two while you finish setting the table so the sauce can thicken. Dig in!
I recommend margaritas to go with it!
Tip: The Differences Between Spanish & Mexican Chorizos
If you have a paella recipe that you’re just dying to try out, and it calls for chorizo, don’t make the mistake of buying the chorizo that’s commonly found in most California grocery stores. These sausages are not the same thing. While both are very tasty meats similarities stop with the spelling. They’re even pronouced differently. Mexicans pronounce their z like an English letter ‘s’. Spaniards pronounce it like a soft ‘th’ , as in bath.
Mexican chorizo is quite spicy and generally made of pork, but can also contain beef, goat or havalina. It’s cooked outside the casing and has a very similar consistency to ground beef. I like to get it at my favorite Mexican grocery stores although it’s available in the meat section of most super markets. You can also make it yourself. It’s delicious cooked into beans or eggs.
Spanish chorizo is similar to linguica. This salt-cured sausage made of pork, is seasoned with paprika, garlic and other spices. It can be eaten as is or cooked into paellas and many other Spanish recipes. Spanish chorizo comes in a variety of styles and levels of spiciness. I usually buy several packages and keep it in my freezer. It will keep in the freezer almost indefinitely
There are als other varieties of chorizos that come from Argentina, Uruguay and the Phillipines (longaniza), each quite distinct from eachother.
Keep watching this blog and I’ll be sure to post recipes containing both.