Carnitas, Guadalajara Style
INGREDIENTS:
2 lb Boneless pork shoulder; cut
-into 3/4" cubes
Zest of one lime; colored
-rind only, removed with
-vegetable peeler
2 Cloves garlic
2 ts TABASCO pepper sauce
1/2 ts Ground cumin
1/2 ts Salt
12 Corn tortillas
Pico de Gallo; (recipe
-follows)
2 lb Boneless pork shoulder; cut
-into 3/4" cubes
Zest of one lime; colored
-rind only, removed with
-vegetable peeler
2 Cloves garlic
2 ts TABASCO pepper sauce
1/2 ts Ground cumin
1/2 ts Salt
12 Corn tortillas
Pico de Gallo; (recipe
-follows)
In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO pepper sauce and cumin; add water to barely cover. Heat to boiling; reduce heat to low, cover and cook 2 1/2 hours or until water has evaporated. Add salt and continue cooking pork in its own juices until browned. Remove lime zest and garlic. Drain off all excess fat. Adjust seasonings with salt and TABASCO sauce.
Place tortillas in self-sealing plastic bag. Heat in microwave 1 minute at high power. Carefully open bag allowing steam to escape. Remove tortillas from plastic bag. Wrap in kitchen towel to keep warm.
To serve, set out warmed tortillas along with carnitas and pico de gallo. To eat, place cooked pork in center of each tortilla; add pico de gallo, then fold both sides of tortilla to cover filling.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us
Place tortillas in self-sealing plastic bag. Heat in microwave 1 minute at high power. Carefully open bag allowing steam to escape. Remove tortillas from plastic bag. Wrap in kitchen towel to keep warm.
To serve, set out warmed tortillas along with carnitas and pico de gallo. To eat, place cooked pork in center of each tortilla; add pico de gallo, then fold both sides of tortilla to cover filling.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us