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Has anyone made masas (or masitas) de puerco?
- Thread starter cheezz
- Start date
Have not made that precisely but it seems to be just about the same as Mexican Carnitas. . .
And it should be good. I know Carnitas are good!
http://www.bigoven.com/recipe/masas-de-puerco-cuban-pork-chunks/220333
And it should be good. I know Carnitas are good!
http://www.bigoven.com/recipe/masas-de-puerco-cuban-pork-chunks/220333
I've made carnitas so I guess it's just a little different flavor. I question the oregano & cumin
The recipe you linked to Big Oven is the one I found too but it calls for 2 Tbl oregano and 2 Tbl cumin - 3 times more than any other recipe I found. So...I guess that was my question - how much spice is needed?
The recipe you linked to Big Oven is the one I found too but it calls for 2 Tbl oregano and 2 Tbl cumin - 3 times more than any other recipe I found. So...I guess that was my question - how much spice is needed?
There is a recipe on Three Guys from Miami that has virtually no seasoning at all . . .
I would cut down or cut out the oregano and/or cumin. And pork with fat IS goint to be good in this recipe, just like carnitas.
I like to look at all sorts of recipes for a dish (regional dishes espcially) and then pick and choose what I like in them all for the recipe . Recipes are sooo variable--from household to household as well as region to region or country to country.
And for real *taste* in this recipe, I would not use a veg oil, I would splurge and use some of that fresh-rendered lard (pork fat) you can buy at some Mexican markets. Make sure you smell this first, and buy it from a refrigerated case. Some of the stuff I have run across can be old smelling.
It is funny how all the recipes I looked at call for veg oil. I would try at least 50-50 lard-veg oil, espcially if I was using a lean pork cut, like loin.
http://www.icuban.com/food/masas_de_puerco.html
I would cut down or cut out the oregano and/or cumin. And pork with fat IS goint to be good in this recipe, just like carnitas.
I like to look at all sorts of recipes for a dish (regional dishes espcially) and then pick and choose what I like in them all for the recipe . Recipes are sooo variable--from household to household as well as region to region or country to country.
And for real *taste* in this recipe, I would not use a veg oil, I would splurge and use some of that fresh-rendered lard (pork fat) you can buy at some Mexican markets. Make sure you smell this first, and buy it from a refrigerated case. Some of the stuff I have run across can be old smelling.
It is funny how all the recipes I looked at call for veg oil. I would try at least 50-50 lard-veg oil, espcially if I was using a lean pork cut, like loin.
http://www.icuban.com/food/masas_de_puerco.html