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¡Carnitas!

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Hola, buenas dias!

This past weekend, Fall officially arrived in the Bay Area. We have been enjoying our Indian summer, but like any east coaster who no longer lives on the east coast: I miss real seasons. So when it was rainy and cold on Saturday, I was sincerely giddy!

You know seasonal depression? Well I have seasonal happiness. Completely backwards, I know.  But I truly thrive in the rainy cold (not too cold, please) gray of winter. It invites you stay inside and read, cuddle, or…. cook! Cooking and baking are especially welcome in the winter as it not only provide delicious food but heat too!  We like heat!

In the fall and winter I like things that take a loonnnng time to cook or bake (more heat.) So when I saw a recipe that called for braising pork shoulder for two hours, I am IN.

Fact: meat is not photogenic

After finding the recipe, I did what any self respecting 25 year old girl would do and dressed up like Katniss Everdeen (Hunger Games, anyone?) to go out in the rain to the grocery (and by that, I mean I wore boots, all black, and a braid).

Fixins

I whipped up some onions and peppers for fixins. In a last minute stroke of brilliance, I threw in some frozen corn. Victory.

Whenever I make tacos, I fry up some corn or flour tortillas for B and microwave some whole wheat tortillas for me. I am the semblance of health.

Happy Fall! Happy warming your house with food and love! Happy!

Recipe from here:

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
2 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste

In a dutch oven or heavy pot, add everything. Then top it off with enough water to just cover the meat. Place pot over medium high heat and bring to a boil. Then reduce heat to a simmer and let cook, uncovered, for 2 hours. Resist temptations, and don’t touch the meat. At all.

After two hours, crank up the heat to medium high and let cook for 45 more minutes, turning the meat occasionally.  After that time, all of the liquid should be evaporated. If you find that you think your meat is not cooked enough, don’t be afraid to add more water and allow to cook for longer. You want the meat to be ready to fall apart and a little shredded.

When the liquid is gone, let the meat cook and turn it so it browns all over. You’re done! Your house smells great! You are warm! How easy was that?!

Fixins. 

Around the time you crank the heat up for the last 45 minutes, get some fixins together. Here’s roughly what I did:

1 cup onion roughly chopped.

1 green pepper roughly chopped

1 jalepeno diced

1 cup frozen corn

1 teaspoon chili powder

1/2 teaspoon ground coriander

1/4 teaspoon paprika

dash of cayenne

salt & pepper to taste.

In a pan, saute the onions and peppers in oil over low-medium heat with some salt and pepper. Let them cook for about 10 minutes to get that almost caramelized, melty vegetable.  Add your spices and jalepenos and turn the heat up to medium/high. Cook for a couple minutes then add frozen corn and cook until thawed and slightly charred.

Throw the carnitas and fixins in a tortilla with avocado, rice, beans, salsa, sour cream, cheese… go crazy! Loca! Deliciosa!

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One response »

  1. —- Meat.is.not.photogenic.
    This might be the best blog line I’ve ever read!

    Reply

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