Carnitias (Lighter Version)
2 pounds boneless pork shoulder, cut into 1-inch pieces
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving
In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.
In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.
Salsa Verde
6 Tomatillos
1 serrano chile
1/4 c. cilantro, chopped
1/4. c. onion, chopped
1 clove garlic, minced
1-2 t. salt to taste
1 t. agave syrup
Boil tomatillos in water in a medium saucepan for 15 minutes. Combine tomatillos and remaining ingredients in blender or food processor until combined.
Margaritas (straight up)
2 shots tequila
1 shot triple sec
juice of 1 lime
ice
Fill shaker halfway with ice and add ingredients. Shake until too cold to handle then pour into a salted martini glass. Garnish with 3 spanish olives.
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