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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.



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.