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Author: Subject: carnitas caseras estilo Hidalgo
tocaya
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Location: Los Cabos, BCS
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[*] posted on 5-23-2004 at 06:47 PM
carnitas caseras estilo Hidalgo


Ingredients for 2 hungry people

1 k pierna de puerco, sin hueso boneless pork leg, no bone. ( needs some fat)
2 white onions
milk
oranges
bay leaves
black peppercorns
salt as needed (Baja sea salt is best)

Cut meat in cubes. Quickly brown in hot oil. In a large, heavy pot with a tight fitting lid (I have a cast iron dutch oven that has been everywhere with me ..hey its better than a piano!)
add the onions, sliced, 2 or 3 oranges cut in quarters and seeded (wash oranges well before cutting), 2 or 3 bay leaves, 15 peppercorns, a cup of milk and some broth, water or beer
(use the warm stuff at the bottom of the ballena)

Simmer, tightly covered over a low flame, adding liquid as needed until meat is soft, allow liquid to reduce until the meat starts to stick..it?s ready to eat!

Sometimes I also add a few chile de arbol, but they are not traditionally added.

This recipe is from the state of Hidalgo.
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Mexitron
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[*] posted on 5-24-2004 at 06:58 AM


Thanks for the recipe tocaya! I've already bought the puerco--think I'll try it this weekend. mmmmmmmmmmmmmm......
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Margie
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[*] posted on 5-24-2004 at 01:31 PM


Sounds great, thank you Tocaya, going to try it soon !



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Mexitron
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[*] posted on 5-30-2004 at 11:45 AM


Tocaya--I tried the recipe--its delicious! The oranges really give the carnitas a nice zip.....was wondering though about the milk--do you have to keep the soup from boiling as to not scald the milk or doesn't it matter? Mine boiled for awhile before I caught it....well it was sure good anyway....I've eaten some as soup and now I'll crisp up some as Carnitas. Thanks for the recipe!
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tocaya
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Location: Los Cabos, BCS
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[*] posted on 6-3-2004 at 08:38 PM


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