This week is Mexico!
We actually cook alot of Mexican food, but tonight we are documenting!
The Menu:
- Carnitas
- Salsa Verde
- Red Salsa
- Roasted Jalapenos and cebollitas
- Black beans
- Marranitos (Mexican pig cookie)
- I did not make this, I bought it from the mexican grocery store
Carnitas
- 2 pounds fatty pork shoulder, cut into 2-inch pieces ( We used bone in pork shoulder 2 ½ pounds)
- 3 cups water
- 1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces- 1/4 cup pork lard or vegetable oil
- 8 garlic cloves, peeled
- 3 bay leaves
- 1 tablespoon of white sugar
- 1 tablespoon of non-dairy coffee creamer
- I can of beer (we used miller light)
- 1 teaspoons dried oregano
- 1 teaspoons fine salt
Plenty of time to get everything else prepped and made.
After 2 hours of simmering you should find that almost all of the liquid has been boiled off. preheat the oven to 450 degrees. Put all the pork into an oven safe dish and cook for 20-30 mins. until the pork looks encrusted and browned.
Its ready to serve in a wonderful warmed tortillas and topped with onion and cilantro.
Roasted Tomatillos and jalapeno for the Salsa Verde |
For the roasted jalapenos and cebollitas, place onto a baking sheet and spray with pam. Roast until the cebollitas a soft on the inside and the jalapenos are slightly toasted.
How can you pass up a yummy cookie/cake shaped like a pig. |
I threw together my own red salsa. wasn't the greatest, but it was tasty.
Bon Appetit |
Stay in touch! Next week we are cooking Jamaican!
No comments:
Post a Comment