Since we have been cooking so much since moving out and we both seem to have so much fun in the kitchen. I thought why not have more fun by cooking dishes from around the world. We occasionally cook dishes from around the world but never to this degree. I have chosen 22 countries that we will make full authentic meals from the country (as much as we can). There will be a new country every week and we will cook on the weekend. Here's the start to some great food!
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
Remove
the meat from the bone and cut meat into 1-2 inch pieces. Since we
used bone in we got as much of the meat off the bone and put the bone
into the pot. Add all of the ingredients and bring the pot to a boil.
As the pork and goodness are starting to cook you will notice fat the
will begin to foam at the top, simply skim off and toss.. Once the
pot is boiling turn down to a low simmer. It will simmer for 2 hours. make sure that you stir the pot every so often.
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.
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| 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.
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| 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.
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| Bon Appetit |
Stay in touch! Next week we are cooking Jamaican!
