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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.



Salsa:

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.




Carnitas:

* 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.

Meanwhile...



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


Fideo:

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.

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Comments

cunningbunny
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
ahavah
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.