CARNITAS Y BARBACOA
For my annual Academy Awards party I made these two Mexican favorites. Recipes below...
4 large dried ancho chiles stemmed, seeded
2 large dried chiles de árbol or japones chiles, stemmed, seeded
2 tablespoons sugar
1 tablespoon fresh lime juice
1 5-pound boneless pork shoulder
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 12-ounce bottle dark Mexican lager.
Season pork shoulder generously with salt and spread paste over pork.
Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
Place rehidrated chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Rub down taht pork shoulder with chilie mixture!
Day 2 or 3:
Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and refridgerate for a day or so.
Braise pork at 250 degrees, basting occasionally with pan juices, until very tender, about 2 1/2 hours or until internal temp hits 190 degrees.
Shred it up and make yer tacos!
4 lbs beef chuck roast
2 Tbsp vegetable oil
3 - 4 chipotle chilis in adobo
1¼ cups beef broth
4 teaspoons minced garlic
1½ Tbsp ground cumin
1 Tbsp dried oregano
¾ tsp salt, then more to taste
½ tsp ground black pepper
¼ tsp ground cloves
¼ cup fresh lime juice
Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
In a food processor add adobo chilis, beef broth, garlic, oregano, salt, pepper and lime juice. Blend and pour on top of the meat.
Cook on low for 8-9 hours or high for 6 hours.
Shred it up and make up some tacos!
SALSA VERDE CON AGUCATE
Peal the outer skin from about 10 medium tomitillos. Throw them in a screaming hot pan and cook till all sides are black. Add in a serranno pepper and blacken that bad boy too.
Transfer all the veggies to a blender. Add salt and pepper. Pulse till smooth. Let cool and add the flesh of one avocado to mixture. Pureé until smooth.
Serve cold with a hit of fresh sea salt and miced cilantro on top.