tocaya - 5-23-2004 at 06:47 PM
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.
Mexitron - 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......
Margie - 5-24-2004 at 01:31 PM
Sounds great, thank you Tocaya, going to try it soon !
Mexitron - 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!
tocaya - 6-3-2004 at 08:38 PM