Carnitas Tacos

Carnitas, literally "little meats", is a type of braised or roasted (often after first being simmered)pork in Mexican cuisine.

Pork carnitas is traditionally made using the heavily marbled, rich boston butt cuts of pork.

The carnitas of Michoacan, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, tortillas, lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested.

Sundays is carnitas day in Mexico. Walking the neighborhoods or market perimeters on Sunday in practically any part of Mexico, especially central and west central and Michoacan, you'll find folks with huge hand-hammered copper cauldrons filled with joints of pork bobbing about in its own fat.

It can be a dish by itself, or as an ingredient in tamales, tortas, and burritos.

Ingredients: Serves 10

1/2 Cup fresh lime juice

1 tbsp salt

1 tsp Oregano

1 tsp Marjoram

5 lbs boneless pork shoulder

About 4 lbs rich-tasting pork lard

About 4 dozen corn tortillas

• In a large bowl, mix the lime juice, salt, oregano and marjoram. Cut the pork into slabs roughly 3 in thick, try to get them all about the same thickness so they will cook evenly.
• Place the meat in the bowl and turn to coat it on all sides with the lime juice mixture. Cover the bowl and let it stand for 1 hour, turning the meat occasionally.
• Over medium heat, melt the lard in a very large pot. Carefully slip the pork into the melted lard, crapping in any accumulated juices at the bottom of the bowl, the lard should completely cover the pork.
  
• After a few minutes the lard will come to a very gentle boil. Adjust the temperature as necessary to maintain an easy boil of large bubbles and cook, occasionally moving everything around with long-handled tongs to prevent sticking, until the meat is tender when pierced with a fork, about two hours.
• Next raise the temperature to medium high. Continue gently moving the slabs of pork regularly as the temperature rise. Let the meat cook for about 30 more minutes, or until the exterior is crispy and golden.

To serve, Steam the tortillas, can be on a skillet or fry pan, put the carnitas in a big plate, bowls with chopped onion, chopped coriander leaves, salsa, limes, guacamole; Set everything out as a buffet and let your friends dig in.

Buen Provecho

Caribbean Cococunut Curry Shrimp

Today we will prepare a Coconut Curry Shrimps that we call Caribbean and this is the result of the fusion of African, Amerindian, British, Spanish, French, Dutch, Indian and Chinese cuisine.

These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region.

Ingredients:
1/2 cup grated coconut
2 tablespoons vegetable oil
1 pound medium shrimp, peeled
1 cup red or green bell pepper strips
1-1/2 teaspoons bottled minced garlic
1 teaspoon curry powder
2/3 cup milk
2 teaspoons cornstarch
1 cup frozen peas

1. Toast coconut in a large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly, remove from pan. Crumble into smaller pieces when cool.
2. add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder, cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
3. combine milk and cornstarch in small bowl until smooth, stir into skillet. Add peas. cook and stir 1 to 2 minutes or until thickened. serve over rice, top with toasted coconut.

Buen provecho,

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