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I’m a big fan of Christopher Kimball’s Milk Street mag (thanks Grant for the original subscription!) – It’s one of 3 food mags that I read (and have I mentioned my little “problem” with buying cookbooks?) – Bon Appetit (because I have every issue for probably 25+ years and I AM loyal if nothing else!), Saveur (love this! Ingela originally turned me on to this) and now Milk Street. What’s funny is that Grant bought me MS originally, so I bought him Saveur – and we both continue our own subs for both.
SO, back to food, this month MS had a recipe for authentic tasting carnitas (in the absence of a tub of lard – in which case they can BE authentic). sounded really good, so I bought a 6 lb pork butt a couple of days ago and went to work on it yesterday around 11:00am. 3 1/2 hours in the oven and then probably 30 minutes of separating the meat and fat, then reducing and defatting the liquid and then frying them – yes, those crispy bits are the best!
They were really good, texture was awesome, and the pickled red onions (I only had shallots but they worked perfectly!) are a DEFINITE keeper (with japs in the brine!) – but I would have liked a little more spice in them (not that I can’t spice up the taco, bowl or whatever I make with them). I’m guessing that makes them more authentic, but after doing POST braising research (as I did forgo my usual approach), I think I’ll put some chipotle and/or jalapeño in there next time – and one recipe even suggests orange juice – which I think might be worth trying (I picture some caramelization there?). but dinner last night was … you know it …. YUM!
and of course my neighbors are having this for dinner tonight and promised to send a pic (I delivered carnitas meat, pickled onions and queso fresco)
enjoy your weekends and your perfect bites!
hmmm. do you like the pics bigger like this?
the final “plated” product (as my PA golf gals asked for on zoom last night) – I paused for HH before frying them.
soft taco with arugula, pickled shallot slices, citrus, garlic crema, cilantro and crumbled queso fresco
90 minutes into the 3 hour covered braise
all done – 30 minutes uncovered braise after the covered
this was NOT my favorite part
finished (fried) product!
These look perfect. My Mexican friends swear by using oranges and dark Mexican sugar. It Will make them brown and be crispy. Another way to make them crispy is under the broiler.
I challenge you to make your own tortillas 🙂 Grant
LOL – may have to do that soon Grant (I’m the flour tortilla gal and your the corn guy I know 🙂 but I’ve watched it done and the flour ones would even be easier! (no shaping). Carrie (neighbor) says her hubby makes his own.
now I want to try the orange juice even more!! and yes, I saw the broiler option too! could be more uniform. if I make another batch, I’ll have to start selling taco’s (i.e. it makes a pretty good amount) I just made another neighbor a taco and she loved it (as you’ll see on FB)
thank you!!
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