Made carnitas--now what?
- toodie jane Sep 30, 2006 11:14 PM
Looking to go beyond burritos, tacos, tortas, egg dishes, etc.
Anybody have any recipes, traditional or otherwise, to showcase this tasty meat?
no, not leftovers....
Looking for new ideas besides the above mentioned traditional uses.
Thought maybe there'd be some hounds with interesting recipes using carnitas as an ingredient. Not looking to go beyond the usual palette of seasonings (no bbq sauce), just a different way of putting them together....am I making any sense at all?
Maybe I'll try with a sort of bread pudding this a.m. Seasoned eggs, bolillos rolls, salsa, carnitas, crema, and see what happens....I'll let you know.
But thats the beauty of carnitas - its simplicity.
It is odd that you post today, as I bought a half pound from the tortillieria-mercado to go with their saturday only blue corn tortillas.
Best carnitas, i have ever had.
I like sopes and huaraches which you didn't mention. Or you could slather BBQ sauce over (sacrilege, but what ever works).
You could put it into a posole.
One of my favorite dishes here in Boston is carnitas nachos at a little tacqueria in my neighborhood. They are very very simple, just crisp up the carnitas on the grill/grill pan/regular old frying pan -- and top freshly made corn chips, alternating with cheese -- I use jack when I make these at home -- and refried beans. Melt in a hot oven and top with simple salsa of diced white onions and chopped cilantro. Of course you can add other toppings -- jalapeno slices and a tomato pico de gallo would be good.
I've never *seen* leftover carnitas (heh heh) but I bet these would be scarfed up in front of the football game....yummy!
I recently had about 1.5 pounds of leftover carnitas in the freezer that I wanted to use up, so I made green chile with pork, it came out great. Basically sautee a large diced onion and 8 cloves minced garlic, add 1/2 cup flour, 3-4 cups roasted chopped green chilis, a 28 oz can of diced tomatoes (optional), four cups chicken broth, some cumin and oregano, and simmer an hour. add shredded carnitas for the last 15 minutes or so. Serve with flour tortillas and sour cream. Yum.
Hey Jane... at Los Girasoles in Mexico City, I once had Pork Tendorloin "Carnitas" with Peanut-Arbol Chile Salsa, accompanied with a Guacamole-Tomato tower... which I reproduced successfully at home.
I based my version on a Food Network recipe... just go to www.foodtv.com & search Recipes for "Aaron Sanchez"... the only adjustment you have to do is that instead of pork chunks you carve out a tall Filet from Pork Tendorloin... then you simmer it in the herbs & spices, remove & drain... then brown it in good quality lard (such as bacon fat... or salt-pork fat).
Aaron's Peanut Salsa is good... for the Guacamole tower... you just build layers of tomato slices with guacamole "glue" & top of with a little cilantro & pickled onion "sculpture".
Finally... I think it is quite appropriate to serve it with a nice sparkling wine... perhaps a Korbel Naturale or a Freixenet from Queretaro (Mexico)... or a slightly sweet white wine... like a Riesling or Gewurtz.