Text 31339, 51 rader
Skriven 2015-09-27 04:24:00 av DAVE DRUM (1:123/140)
Ärende: Five 235
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carnitas 2
 Categories: Five, Latino, Pork, Citrus
      Yield: 4 Servings
 
      4 lb Boneless pork; in 2" dice
           Orange juice for marinating
      3 lb Lard
           Peel of one lime
    1/4 c  Water
 
  Marinate the pork pieces for several hours in orange
  juice. Drain VERY well, and pat dry.
  
  Place the lard and water in a deep heavy kettle. Heat over
  medium heat until melted. Add the lime peel and pork. Cook
  for about 40 minutes.
  
  Turn heat to medium high (the water may bubble off at this
  point, if it hasn't entirely evaporated -- don't panic).
  
  Cook another 10-15 minutes, until the pork is browned and
  crispy on all sides. Remove the pork from the lard, drain
  and serve.
  
  Traditionally, the pork pieces would be used as a soft
  taco filling (flour tortillas), and accompanied by lime
  wedges, pico de gallo (a mixture of finely chopped
  tomatoes, onions and fresh hot peppers, dressed with a bit
  of oil, and a generous squeeze of lime), sliced avocados
  or guacamole, fresh cilantro (coriander sprigs). Refried
  beans and maybe Mexican-style rice would be served on the
  side.
  
  Diners shred some of the pork on to the tortillas, dress
  it with the accompaniments of choice, fold the tortilla
  into a half-moon, and eat. (If you're familiar with
  Mexican food, and this description of building a taco is
  too basic, I apologize -- not sure how far the Latino
  craze has spread :-)
  
  Kathy (Pitts) in Bryan, TX

  Uncle Dirty Dave's Archives
 
MMMMM

... Cook It And They Will Come.
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)