RECIPE: Dinner tonight. I will report back. REC: Carnitas Tacos with Green Onion Rajas

RECIPE:
dawn_mo

dawn_mo

Well-known member
I must have gotten this off of Gail's but I don't have it credited to anyone, sorry. This will be for hubs birthday dinner tonight. I am going to use the seasoning water mixture from Michael in Phoenix's Carnitas recipe that has spices in the pork broth mixture.

* Exported from MasterCook *

CARNITAS TACOS WITH GREEN ONION RAJAS

Recipe By :Bon Appetit June 1998

Serving Size : 4 Preparation Time :0:00

Categories : Pork

Amount Measure Ingredient -- Preparation Method

4 pounds boneless pork butt or shoulder -- trimmed, cut intopiece -- (2 inch)

2 cans chicken broth -- (14 1/2 ounce)

3 cups water -- (about)

1/4 cup butter -- (1/2 stick)

2 teaspoons chopped garlic

4 red bell peppers -- cut

into1/4-inch-thick strips

4 poblano chilies -- seeded, cut into

1/4-inch-thick strips

12 green onions -- cut into

matchstick-size strips

1 1/2 cups grated Monterey Jack cheese

3/4 cup whipping cream

1/4 cup coarsely chopped cilantro

18 warm 6-inch flour or corn tortillas

Lime wedges

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm. Meanwhile, melt butter in large skillet over medium heat. Add garlic; saute 1 minute. Add bell peppers and poblanos; saute until tender, about 12 minutes. Add green onions;

saute until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper. Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve

with lime wedges to squeeze over.

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Sounds great, and happy B-Day to your DH. smileys/smile.gif What's a raja (in the context of the recipe)?

 
The Rajas sounds wonderful and I have shredded pork in the freezer>>>

that needs to be used so I'll do this. Thanks

 
Thanks Erin and rvb. Orchid, I just made the rajas...REC: Albondigas

and I am not overly impressed with it. It is on the bland side, which surprises me. I think I am going to carmelize some onions to add to it. I used a Monterey Pepper Jack cheese. It might just need some salt. I will let the flavors meld for a bit and then decide about adding the onions. I have the pork simmering away in the stock pot and will strain it and make some Albondigas from Lisa in Denver:

* Exported from MasterCook *

Albondigas

Recipe By :Lisa in Denver
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1/2 pound lean ground beef
1/2 pound lean ground pork
1 large egg -- lightly beaten
1/4 cup chopped cilantro
1/2 tsp. dried Mexican oregano leaves -- crushed
1/8 tsp. black pepper -- freshly ground
1/4 cup long grain rice -- uncooked
2 medium carrots -- sliced
2 medium potatoes -- peeled and cubed
(1/2" to 3/4" cube)
1 can tomato paste -- (6 oz.)
Broth from one recipe of Carnitas -- about 4 quarts of
liquid

Skim fat that rises to the surface of the broth with a spoon. Remove as much as you can, but a little bit left in the soup will intensify the flavor. Strain the broth through a colander lined with cheesecloth, to remove whole spices, onion, etc. Return to stock pot and hold, off heat. In a large bowl, combine egg, cilantro, oregano and pepper. Add ground beef and
ground pork, uncooked rice and mix well. Form meat mixture into balls approximately 1
to 1 1/2 inches in diameter. Return stock pot to heat and bring broth to simmer. Add tomato paste and stir to mix well. Add sliced carrots and simmer for 5 minutes. Carefully add meatballs, a few at a time, until they are all in the pot. (Don't splash and burn yourself!) Add potatoes and bring the pot to a boil. Immediately lower heat to simmer. Simmer about 30 minutes, or until meatballs and veggies are done. Ladle into bowls and serve with warm tortillas.

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Lisa's Notes: I don't salt the soup until it is done, then I correct the salt, if necessary. Sometimes I cheat and add a teaspoon of Knorr granulated chicken bouillon instead of salt. It is typical of commercial bouillons in that it is mostly salt anyway.You can add water to the broth to make 4 quarts if you are a bit short, but I usually make up for the addition by adding 1/2 teaspoon of bouillon along with the water. It seems to help keep the flavor from getting too diluted. This rarely happens if you've kept enough water in the stock pot to cover the meat while you're making the carnitas.

 
Really?! It sounds really good. Well, let me know what you think in the end. Thanks for the heads up.

 
Hey Dawn - here is a rajas recipe to try next time, T & T REC: Rajas con Crema

This was posted by Sandra @ Gail's:

Rajas Con Crema

From the Totally Chile Pepper Cookbook

2 Tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, peeled & slivered
salt
6 Large Poblanos, roasted, seeded, and sliced julienne
1/2 cup heavy cream
1 Teaspoon dried oregano
Juice Of 1 lime
1/4 Cup Feta, crumbled

Heat oil in medium skillet over medium heat.

Saute onion and garlic with salt until garlic is golden, about 6 minutes. Add poblanos, reduce heat to low, and saute 2 minutes
longer.

Pour in cream and oregano. Cook over medium heat until cream is thick enough to coat vegetables. Sprinkle with lime juice and cheese, stir, and remove from heat. Serve hot.

 
Thanks Lisa. Orchid, I would definitely go with this one rather than the other one.

Any recipe from Sandra is a good one, and I would use it. Everyone liked the one I made, but I think really it was the carnitas that were outstanding. Use the recipe from Michael in Phoenix's carnitas recipe. Crisping up the pork in the end really makes the dish. I think roasting the peppers would have made a huge difference. Sometimes when I make a recipe for the first time, I like to mostly follow it. I should have followed my instincts and roasted all the peppers. I ended up adding a jar of roasted red bell peppers to it anyway. It also made an enormous amount which I will either make soup out of today or a casserole of some sort. As I said, everyone liked it, but I would give it a 6 out of 10, at the most.

 
Thanks Curious, I will definitely give this a try next time.

I have bought the ribs that you are talking about and have had a terrible time with them. I always overcook them. Here is Missouri, Tyson sells pork products, and they are selling one now that is for pork stew, I guess. I really like it and is trimmed of most of the fat. I will give this a try the next time I pick some up. Thanks for the heads up!

 
I'll use that one Dawn. Thanks. And the pork I have in the freezer is Michael's recipe. Delicious!

 
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