CARNITAS

In Mexico carnitas are a popular snack. The beef is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles, crisp or juicy, with bone or without, with red sauce or guacamole, plain or in a tortilla, sometimes even caramelized - well you get the idea. This page contains six different variations.

There is no need to use an expensive cut of meat for carnitas. In fact, the cheaper cuts with lots of fat work well. Shoulder, butt, or country- style spareribs are all suitable. If you do choose a lean cut, you will probably need to add extra lard.

Caramelized Carnita Appetizer
serves about 10

1 1/2 pounds pork shoulder
2 tablespoons brown sugar, packed
1 tablespoon tequila
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves of Garlic, finely chopped
1/3 cup water
1 each green onion, sliced

Cut pork into 1 inch cubes. Place pork cubes in single layer in a large skillet. Top with all ingredients, except the green onion.
Heat to boiling and them reduce heat. Simmer uncovered, stirring occasionally until the water has evaporated and the pork is slightly caramelized, about 35 minutes. Place on serving dish and top with sliced green onions.
 

Easy Baked Carnitas

1 tablespoon dried ground red Mexican chile or poblano chile
salt and pepper to taste
1 teaspoon ground cumin
3 cloves minced garlic
2 teaspoons cilantro (optional)
1 pound pork, cut into 1 inch cubes

Serves 6
Combine all spices and rub the pork cubes with the mixture. Let the meat marinate at room temperature for 1 hour. Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or until the meat is very crisp.
 

California Style Carnitas, made with beef
makes about 7 cups of shredded beef, enough for about 20 tacos or burritos

large beef chuck roast (about 5 pounds)
1/4 cup bottled hot chile salsa
5 cloves garlic minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano -- chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt and pepper to taste

1. Preheat oven to 300 degrees F.
2. Trim excess fat from roast.
3. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast.
4. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.
5. Place in roasting pan, with seam of aluminum foil up.
6. Bake until meat is tender and will shred easily, about 4 hours, depending on size.
7. Unwrap meat and discard fat and bones.
8. Skim fat from drippings and reserve drippings.
9. When roast is cool enough to handle, shred meat.
10. Transfer meat and drippings to a large pan. Stir in tomatoes and their juice, breaking them up into small bits.
11. Heat through. Season with salt and pepper.
12. Adjust flavors to taste, adding more salsa and seasonings if desired.

Microwave Version:

1. Trim excess fat from roast. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast.
2. Place roast in a large (14- by 20 inch) oven cooking bag; squeeze out most of the air and tie securely. Place roast in a large baking dish.
3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and microwave until meat is so tender it will shred easily, about 2 hours.
4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat.
5. Transfer meat and drippings into a 2 quart casserole. Stir in tomatoes, breaking them into small pieces.
6. Microwave on 70% power until mixture is heated through, about 3 minutes.
7. Season with salt; adjust flavors to taste, adding more salsa and seasonings if desired.

Pork Carnitas, Mexican style
makes about 4 servings

4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
½ pound tomatoes, finely chopped
 
 

If you are using dried poblanos, toasting them lightly will make them easy to peel. Place them on a hot ungreased skillet or girdle. If this is your first time doing this, it is much better to err on the side of under toasting. If they are over-cooked they will become bitter, and not much can be done to save the taste. They may puff up when toasting, that's normal so don't be alarmed.

Cut chiles and onion halves into small strips. Cook pork, chiles, onion and garlic in oil in a skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes. Cook until hot. Serve with tortillas, guacamole and sour cream.
 
 

Pork carnitas, Texan style
pork tenderloin (about 3 pounds) cut into medallions (small round discs)
2 cups corn syrup
2 cups Chili sauce
2 cups Chicken stock
1 cups Sliced mushrooms
1 cups Soy sauce
1 cups Pineapple juice
1 cup White wine
2 oz Tabasco sauce
Garlic powder
Black pepper
flour
1 bunch Chopped scallions
 

1. Combine equal amounts of soy sauce, pineapple juice and white wine.
2. Place pork medallions in this mixture for one hour.
3. Combine equal amounts of corn syrup, chili sauce and chicken stock in saucepan and bring to a boil.
4. Reduce to simmer for 1/2 hour until it comes to a glaze.
5. Season with Tabasco sauce, black pepper, garlic powder to taste.
6. Dredge marinated pork medallion in seasoned flour.
7. Heat soy bean oil in skillet, sauté dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and sauté for 3 minutes.
8. Drain oil.
9. Add glaze and simmer for 2 minutes.
10. Serve over rice and garnish with chopped scallions.

lamb carnitas
serves 4

1/4 cup olive oil (maybe less)
1 3/4 pounds cubed lamb stew meat
3 bay leaves
1 teaspoon coriander
2 teaspoons savory
1 cup milk
salt and pepper to taste

Heat one tablespoon oil in a large heavy skillet over high heat. Brown lamb on all sides, adding extra oil as necessary. If you are using a small skillet it may be necessary to do this in batches. Do not crowd the pieces when browning.

When all the lamb is browned, transfer meat to a dutch oven or casserole. Sprinkle with salt, pepper, coriander, and savory. Add the bay leaves and 1/2 cup milk. Cover and bake 30 minutes.

Remove cover and add remaining 1/2 cup milk. Continue to cook uncovered for about 45 minutes more, until meat is falling apart and tender. Remove from oven. Cover to keep warm.

Serve with onions, tomatoes, salsa, and tortillas.