Text 19844, 92 rader
Skriven 2009-01-18 23:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Cooking habits 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Authentic Carnitas From Bayless And Dunea pt2
Categories: Mexican, pork
  Servings: 12

           Method

Slice the pork into 3 inch slabs.  We ended up with three good sized
pieces.  It's important that they all end up roughly the same size,
so they cook in the same amount of time.  

Toss the pork into a large bowl and then add the lime juice and
salt.  Stir the pieces until well coated.  Cover the bowl and set
aside for an hour.  Toss the pieces twice over the course of the
hour.  

Meanwhile, melt the lard in a large pot over medium heat.  

When the hour is up, carefully add the pork to the pot.  The lard
should cover the pieces.  After a few minutes, very large and lazy
bubbles will pop to the surface.  This is good.  You don't want to
have aggressive frying.  Let cook on medium, flipping the pieces
occasionally for even cooking, for about 2 hours.  The meat should
be very tender when pierced with a fork.  It took us an extra 15
minutes.  

Raise the temperature to medium-high.  The lard will start bubbling
furiously and make a lot more noise.  Cook for 30 minutes.  

They should come out all nicely browned and golden.  

Set them on a cutting board and let sit for 10 minutes or so.  

Meanwhile, fill the bottom of another pot with about a 1/2 inch of
water and bring to a boil.  Wrap the tortillas in a towel and set in
a steamer basket atop the boiling water.  Cover the pot. 

Cook for 1 minute.  Then turn off the heat and let sit for 15
minutes or so.  

On to the pork.  There is no wrong way to go about this.  You can
slice off a bit with a sharp knife.  

Or pull the meat apart with a fork.  

You can even use your hands if you're into it.

Roll up a little meat in a taco, sprinkle on some salt, and top with
whatever salsa you like the most.  Keep it simple, though.

I got the recipe from Melanie Dunea's My Last Supper.      

By Nick Kindelsperger

Blogger Comments:

Definately does sound like a confit of sorts; seems like most
cultures know that cooking meat in lard is good, good, good.

This is one of those "Holy Grail" recipe's, and definitely the
authentic way to do it. Traditionally, its cooked in a copper cazo.
Amazingly, it's always super tender and never greasy. 

You're missing a couple of things though. Mainly, sugar. When it
gets rolling add: 3 oranges, halved, squeezed into the pot - throw
the halves in, a guajillo or New Mexico chili (dried) or two, 1 can
of Coca-Cola, and a bottle of Negro Modelo (dark beer). Some use
milk & honey, but I haven't cracked that yet.

If you have a candy thermometer, put it in, and keep it 350-375.
When its done, the sugar will 'flash' and caramelize on the meat,
forming a crispy crust. Happens quickly after 3 to 4 hours.

This doesn't work with oil, I tried it. Too greasy, not even close.
Those bake, broil, etc. wannabe's aren't even close to the real
deal. This is so tender flavorful, it falls off the bone onto your
tortilla.

From: The Paupered Chef
 
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Cheers

YK Jim


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