Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Simple recipe for carnitas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Simple recipe for carnitas?),it will help you,my kids.
I want to make crisp and juicy carnitas meat for tacos. How can I make simply, without boiling in oil??
Answer:
I make the best carnitas... ;)
Get a pork butt..Slice the top like a x..
get a bottle of mojo de ajo (in the mexican food section) its a garlic marinade..
pour over pork with garlic salt and pepper.Cover the meat (in a pan) and put in oven on about 300..This is going to cook for about 3-4 hrs..I cook it slow to be super tender..Every half hour just spoon over the drippings on the meat and cover..once its cooked uncover it and let it burn on the top..
shred it and serve..If you want it more crispier,once shreded add to a bit of oil and fry...
Enjoy!
P.s if you dont find mojo de ajo...add lemons or lime juice with garlic salt and pepper..You cant mess this one up!
www.foodtv.com
www.google.com and type in what you want.
CARNITAS
3 lb. beef chuck
1 (7 oz.) can chopped green chilies
2 tbsp. chili powder
1/2 tsp. ground oregano
1/2 tsp. ground cumin
1 lg. garlic clove, finely minced
Salt to taste
Place beef in a large piece of heavy duty foil. In a small bowl combine the green chilies, chili powder, oregano, cumin and minced garlic. Spread mixture over the top of the beef. Enclose completely in foil and seal securely. Place in ovenproof baking dish. Bake in a preheated 350 degree oven for 3 1/2-4 hours. Use 2 forks to shred this deliciously moist and tender spiced beef.
For each serving spoon meat into hot flour or corn tortilla. Garnish with guacamole and pico de gallo. Roll into cigar shape and enjoy.
sorry but that is the way it is done doll that is why they are so good all that fat...member take a way the fat and stuff taste very different...dont actually boil you just put the carnitas to cook out side in a big causuala that is made for that and if you have the right kind of carnitas you dont even need to put extra fat just rinder the grease out of them and they cook with there own fat.
Carnitas is not really boiled in oil. To be very authentic, you boil the pork in water. You want the meat with some fat, but not too much. The water should barely cover the meat, and the pot cannot be covered.
After a while, the water boils away, and then the meat finishes by frying in its own fat. That's where the crispiness and flavor come from.
The longer it fries, the crunchier it gets. True carnitas is a labor of love. To reduce the fat content, you can remove most of the oil as the water boils off, but you will lose some of the true carnitas flavor.
Simple Braised Carnitas:
2? hours 20 min prep
6 servings
1 medium onion, chopped
6 garlic cloves, minced
3 lbs boneless pork butt (shoulder)
2 teaspoons chili powder
2 tablespoons kosher salt
2 tablespoons crushed black pepper
2 tablespoons vegetable oil
1. Cut pork butt into 1 inch cubes and place in a wide pan. Barely cover the the pork with water or low sodium vegetable stock and bring to a boil.
2. Turn heat down to medium-low and cook until all liquid is gone.
3. Turn heat back up to medium-high and fry pork until fat has melted and pork has browned. Remove pork.
4. Heat vegetable oil in pan. Add onions and saute until translucent.
5. Add garlic and chili powder, cooking for 60 seconds.
6. Add reserved pork.
7. Season to taste.
8. Serve with yellow rice or rolled in a corn or flour tortilla.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Simple recipe for carnitas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Simple recipe for carnitas?),it will help you,my kids.
I want to make crisp and juicy carnitas meat for tacos. How can I make simply, without boiling in oil??
Answer:
I make the best carnitas... ;)
Get a pork butt..Slice the top like a x..
get a bottle of mojo de ajo (in the mexican food section) its a garlic marinade..
pour over pork with garlic salt and pepper.Cover the meat (in a pan) and put in oven on about 300..This is going to cook for about 3-4 hrs..I cook it slow to be super tender..Every half hour just spoon over the drippings on the meat and cover..once its cooked uncover it and let it burn on the top..
shred it and serve..If you want it more crispier,once shreded add to a bit of oil and fry...
Enjoy!
P.s if you dont find mojo de ajo...add lemons or lime juice with garlic salt and pepper..You cant mess this one up!
www.foodtv.com
www.google.com and type in what you want.
CARNITAS
3 lb. beef chuck
1 (7 oz.) can chopped green chilies
2 tbsp. chili powder
1/2 tsp. ground oregano
1/2 tsp. ground cumin
1 lg. garlic clove, finely minced
Salt to taste
Place beef in a large piece of heavy duty foil. In a small bowl combine the green chilies, chili powder, oregano, cumin and minced garlic. Spread mixture over the top of the beef. Enclose completely in foil and seal securely. Place in ovenproof baking dish. Bake in a preheated 350 degree oven for 3 1/2-4 hours. Use 2 forks to shred this deliciously moist and tender spiced beef.
For each serving spoon meat into hot flour or corn tortilla. Garnish with guacamole and pico de gallo. Roll into cigar shape and enjoy.
sorry but that is the way it is done doll that is why they are so good all that fat...member take a way the fat and stuff taste very different...dont actually boil you just put the carnitas to cook out side in a big causuala that is made for that and if you have the right kind of carnitas you dont even need to put extra fat just rinder the grease out of them and they cook with there own fat.
Carnitas is not really boiled in oil. To be very authentic, you boil the pork in water. You want the meat with some fat, but not too much. The water should barely cover the meat, and the pot cannot be covered.
After a while, the water boils away, and then the meat finishes by frying in its own fat. That's where the crispiness and flavor come from.
The longer it fries, the crunchier it gets. True carnitas is a labor of love. To reduce the fat content, you can remove most of the oil as the water boils off, but you will lose some of the true carnitas flavor.
Simple Braised Carnitas:
2? hours 20 min prep
6 servings
1 medium onion, chopped
6 garlic cloves, minced
3 lbs boneless pork butt (shoulder)
2 teaspoons chili powder
2 tablespoons kosher salt
2 tablespoons crushed black pepper
2 tablespoons vegetable oil
1. Cut pork butt into 1 inch cubes and place in a wide pan. Barely cover the the pork with water or low sodium vegetable stock and bring to a boil.
2. Turn heat down to medium-low and cook until all liquid is gone.
3. Turn heat back up to medium-high and fry pork until fat has melted and pork has browned. Remove pork.
4. Heat vegetable oil in pan. Add onions and saute until translucent.
5. Add garlic and chili powder, cooking for 60 seconds.
6. Add reserved pork.
7. Season to taste.
8. Serve with yellow rice or rolled in a corn or flour tortilla.
correctness,It's Non-profit and only for informational purposes.
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