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ISO: ISO Michael in Phoenix re: Carnitas....
- Thread starter moyn
- Start date
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michael-in-phoenix
Well-known member
I usually don't have to put any fat on the meat. There is usually a bit of fat...
...left on the meat when it is separated into chunks. The idea is to just brown it in the oven.
To my experience this yields a bit lighter version of the classic. I grew up on the street food version, chopped into small chunks, re-fried in lard on a grill and heaped onto soft corn tortillas with chopped onion and cilantro. Dripping with fat, these things were awesome.
We sometimes do the street version, but most often just brown it in the oven.
Michael
...left on the meat when it is separated into chunks. The idea is to just brown it in the oven.
To my experience this yields a bit lighter version of the classic. I grew up on the street food version, chopped into small chunks, re-fried in lard on a grill and heaped onto soft corn tortillas with chopped onion and cilantro. Dripping with fat, these things were awesome.
We sometimes do the street version, but most often just brown it in the oven.
Michael
Sandra, I made it this weekend and it was terrific. No extra fat was needed, there was plenty
marbled in with the shoulder cut I used. I had to get rid of quite a bit of fat when I broke up the meat before baking. I did rub the pan with a bit of butter, just to keep it from sticking too much, but I liked picking at the browned bits that did stick. I did find the coriander seed, finally.
marbled in with the shoulder cut I used. I had to get rid of quite a bit of fat when I broke up the meat before baking. I did rub the pan with a bit of butter, just to keep it from sticking too much, but I liked picking at the browned bits that did stick. I did find the coriander seed, finally.
michael-in-phoenix
Well-known member
Glad you enjoyed it Ang. The coriander is worth locating, for this dish ennyhoo.