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Carnita Recipe

And also you other great folk who expressed interest in proper Mexican carnitas. I give you my family's recipe! Well...as close as I can remember it.

I think I will be making this tonight, because this stuff will clear up some damn sinuses.


In a blender, combine:

* 1 large can whole peeled tomatoes, undrained
* some red or yellow onion (I don't use much, since my family dislikes onions, but my dad and sister use a whole onion – or two)
* some garlic (I usually use a bit more since I don't do a lot of onion)
* 1 small or ½ large green bell pepper
* 1/4 - 1/2 red bell pepper
* A handful of serrano peppers.
* 4-5 jalepenos (I don't do spicy well, so I usually de-seed all but one)
* Squeeze in some fresh lime juice
* A little cilantro & salt, preferably sea salt
* I like to add a generous dollop of Cuervo Gold, as well.

OPTIONAL – a couple habeneros if you really like spicy. I usually don't, with my kids and all.

Important: Add your peppers one at a time if you're concerned about the spicy. Greener salsa = hotter. Keep a smaller can of tomatoes (this one DRAINED) on hand if you need to balance it out any. Oh, and it won't look like grocery salsa, but that's okay.


* Cut up some boston butt (pork) into bite-sized pieces.
* Heat a small bit of olive oil in a pan. Throw in some garlic if you like.
* Brown boston butt well.
* Add a very liberal amount of your salsa. Don't use all of it. Half, if you have a decent sized blender. A little more if that doesn't cover the pork well. Reduce heat, and simmer for about an hour, stirring often.


Yes, carnitas absolutely must be served with, in addition to warmed flour tortillas and refried beans:


In a large skillet, heat olive oil and garlic. Onion if you like it.

When warm, add Angel Hair Pasta Nests. (Nests are better, but you can use regular angel hair, broken in half). Brown/Fry on each side.

Once browned, add some chicken stock/bouillon. This is the problem with family recipes. I've got no measurements. I'm sorry. I make a lot all at once, and usually just add enough to cover half-way. Then I pour in enough of the salsa to cover completely. Bring to a boil, then simmer until noodles are tender. Stir fairly often, and the nests will break apart as they cook. After however long the package says, start taste-testing to see if it's really done. Sometimes it takes a bit longer with the sauce.

There you have it, one of my favorite family meals.



( 6 comments — Leave a comment )
(Deleted comment)
Oct. 16th, 2008 03:43 pm (UTC)
Hm. I'm much more ignorant than I ever even imagined. We have coriander as well - seeds - and I never realized it was actually the same as cilantro. *facepalms*

Actually, "fideo" is kind of a broad term for pasta. I used vermicelli once, and it's not quite the same. You really want a thinner pasta. I think capellini might be closer, if you can't get angel hair.

Edited at 2008-10-16 03:44 pm (UTC)
Oct. 16th, 2008 03:50 pm (UTC)
It seems Capsicum is a broad term, so I just wanted to make sure you got the right one. This has a picture. I personally can't use them with all the other hot peppers. Habeneros are badass. If you pick them up with your fingers in the store, seriously do not wipe your eyes or get them near your face.

Besides jalepenos, the other peppers I use look like this, only green.

Man, my recipe attempts suck.
Oct. 16th, 2008 06:47 pm (UTC)
Re: ps:
I always use latex-free gloves when I chop hot peppers. My husband ignored that suggestion once, chopped some jalapeños, then er...used the men's room...let's just say a very sensitive part of him was very, very uncomfortable for the rest of the night. :-P
Oct. 16th, 2008 06:52 pm (UTC)
Re: ps:
Oh my! I've never had that trouble with jalepenos, and I usually scoop out the seeds with my fingers. I always scrub really well with dish-soap afterwards, though. I usually just handle habenero by the stems. I'll chop it off and use the knife to throw it in, seeds and all, but even one with the seeds is pretty mouth-burning to me. I wouldn't want anything similar near the tender parts.
Oct. 16th, 2008 06:43 pm (UTC)
Make sure it's coriander leaves, because actual coriander and cilantro are different. They're from the same plant, but have very different flavors. Some countries (I'm assuming the UK is one) use the terms interchangably, but it's the coriander leaves that are the same as cilantro. Cilantro looks a lot like flat-leaf parsley. It's also yummy. :-)

Also, to ahavah and the salsa recipe in general: If your family isn't big on onion, you could try using spring/green onion instead. It's what I use, and you can add more because it's a sweeter, flavorful onion, but not as overpowering as yellow, or as out-of-place as vidalia (which is too sweet, and would just taste funny in salsa). Though I know people don't usually like to alter family recipes, I'm just a big tweaker when I cook. :-)
Oct. 16th, 2008 06:49 pm (UTC)
I've used green onion, because I actually like them (er, the green part, at least) better than most onions. I've worked my way up to regular, though, even if I only use like a sixth of an onion. It does give it more of the salsa-y flavor, but green is certainly doable.
( 6 comments — Leave a comment )