gloria.p wrote:
>
> koko wrote:
> > These are the best carnitas I've tried so far, and I've been making
> > carnitas for years.
> >
> > La Taqueria Carnitas
>
> > 1 boned, tied pork shoulder or butt ( 4-5 lb.)
> > 2 onions (1 lb. total , peeled and quartered
> > 4 stalks celery (including leaves), rinsed and cut into chunks
> > 4 cloves garlic, peeled
> > 2 bay leaves
> > 2 teaspoons thyme
> > 1 teaspoon salt, approx.
> > 1/2 cup milk
> >
> > Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
> > garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> > meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
> > reduce heat, and simmer until meat is very tender when pierced, 2-2
> > 1/2 hours.
> >
>
> Milk? Really? What does it add to the recipe? I'm interested in
> trying it.
>
> gloria p

Milk? I've gotta wonder too! I know cream is added sometimes to various
savory meat dishes like a straganof (sp?), but carnitas??

Sky, who's never any expert!

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