Menu
Authentic Pork Carnitas
Mexican rice
Ranch Style Beans
Apple Cinnamon Strudel Cake
Authentic Pork Carnitas
Dry brine 2" cubes of pork
Then marinate for 2-3 hours in
3 parts Sour orange juice, 1 part lime juice, keep rinds in marinade and cooking.
3-5 cloves of garlic, 2-3 Bay leaves, salt and cumin.
To mimic Sour Oranges for this or other Mexican recipes such as Carne asada or Puerco pibil, just mix equal parts Grapefruit juice, Orange juice, Lime juice and Vinegar.
Drain marinade and everything else goes into the dutch oven, add in a quartered onion
I use enough bacon grease and lard to just cover the meat, and cook for 2 hours or till tender over medium heat.
Then I switch to high heat to crisp the pork.
I got sidetracked while crisping the pork and it got a little darker than I usually cook it.
But it was still tender and juicy inside.
VS
Serve with fresh lemon or lime for squeezing over the carnitas, cilantro, onion and fresh salsa for garnishes
I also lightly browned a stack of fresh corn tortillas and served for tacos
Arroz Mexicana aka Mexican Rice
Ranch Style Beans / Frijoles Estilo Rancho
1lb of Pintos, soak overnight
1/4C bacon grease, lard or EVOO
Approx 4C each chicken broth and water, equal parts to cover beans
1 large onion, quartered
1 large Roma tomato
1 large Jalapeno chile
3-5 garlic cloves
2T salt
1T paprika
1-1/2T each Guajillo, Ancho and Arbol chile powders
1t each granulated onion and garlic
1t cumin
In a large stock pot add the oil of choice, the onion, tomato, garlic and chile
Roast the veggies, get a nice char on them
Add 1t cumin, 1/3T each of Guajillo, Ancho and Arbol chile powders
A bit more olive oil and a bit more char.
Then remove the veggies onion, tomato and jalapeno, puree them and set aside till the last hour or so of the cook and then added back.
Add the beans, and enough chicken broth and water to cover them
Add 1T paprika, 1/2T each Guajillo, Ancho and Arbol chile powders, 1t each granulated onion and garlic, 1t cumin and the salt
Bring to a rolling boil and then lower heat to a slow simmer and cover
Simmer for the rest of the day while stirring occasionally to prevent sticking/burning
About an hour before serving add back the pureed veggies
Sorry no pics of the beans today
Apple Cinnamon Strudel Cake
Preheat oven to 350° and butter a 9x13 baking dish
In a large mixing bowl whisk together
1-1/2C brown sugar
1 large egg
1/3C vegetable oil
1C buttermilk
Then stir in
1t baking soda
1t vanilla extract
To these mix in
2-1/2C flour
1-1/2C diced apple
Pour into baking dish
In a small mixing bowl combine the following, use a pastry blender, fork or your hands
Should have the consistency of wet sand
1/3C sugar
1-1/2t cinnamon
2T melted butter
Spread this over the batter, you may add some chopped nuts if you like, I added walnuts
Lets Eat!
Authentic Pork Carnitas
Mexican rice
Ranch Style Beans
Apple Cinnamon Strudel Cake
Authentic Pork Carnitas
Dry brine 2" cubes of pork
Then marinate for 2-3 hours in
3 parts Sour orange juice, 1 part lime juice, keep rinds in marinade and cooking.
3-5 cloves of garlic, 2-3 Bay leaves, salt and cumin.
To mimic Sour Oranges for this or other Mexican recipes such as Carne asada or Puerco pibil, just mix equal parts Grapefruit juice, Orange juice, Lime juice and Vinegar.
Drain marinade and everything else goes into the dutch oven, add in a quartered onion
I use enough bacon grease and lard to just cover the meat, and cook for 2 hours or till tender over medium heat.
Then I switch to high heat to crisp the pork.
I got sidetracked while crisping the pork and it got a little darker than I usually cook it.
But it was still tender and juicy inside.
VS
Serve with fresh lemon or lime for squeezing over the carnitas, cilantro, onion and fresh salsa for garnishes
I also lightly browned a stack of fresh corn tortillas and served for tacos
Arroz Mexicana aka Mexican Rice
Ranch Style Beans / Frijoles Estilo Rancho
1lb of Pintos, soak overnight
1/4C bacon grease, lard or EVOO
Approx 4C each chicken broth and water, equal parts to cover beans
1 large onion, quartered
1 large Roma tomato
1 large Jalapeno chile
3-5 garlic cloves
2T salt
1T paprika
1-1/2T each Guajillo, Ancho and Arbol chile powders
1t each granulated onion and garlic
1t cumin
In a large stock pot add the oil of choice, the onion, tomato, garlic and chile
Roast the veggies, get a nice char on them
Add 1t cumin, 1/3T each of Guajillo, Ancho and Arbol chile powders
A bit more olive oil and a bit more char.
Then remove the veggies onion, tomato and jalapeno, puree them and set aside till the last hour or so of the cook and then added back.
Add the beans, and enough chicken broth and water to cover them
Add 1T paprika, 1/2T each Guajillo, Ancho and Arbol chile powders, 1t each granulated onion and garlic, 1t cumin and the salt
Bring to a rolling boil and then lower heat to a slow simmer and cover
Simmer for the rest of the day while stirring occasionally to prevent sticking/burning
About an hour before serving add back the pureed veggies
Sorry no pics of the beans today
Apple Cinnamon Strudel Cake
Preheat oven to 350° and butter a 9x13 baking dish
In a large mixing bowl whisk together
1-1/2C brown sugar
1 large egg
1/3C vegetable oil
1C buttermilk
Then stir in
1t baking soda
1t vanilla extract
To these mix in
2-1/2C flour
1-1/2C diced apple
Pour into baking dish
In a small mixing bowl combine the following, use a pastry blender, fork or your hands
Should have the consistency of wet sand
1/3C sugar
1-1/2t cinnamon
2T melted butter
Spread this over the batter, you may add some chopped nuts if you like, I added walnuts
Lets Eat!
Last edited:
