Dimitri wrote:

> "Jack Schidt®" > wrote in message
> om...
> >
> > "Dimitri" > wrote in message
> > om...
> > >
> > >
> > > Go he http://cocinamexicana.com.mx/ingles/menu/frame.html
> > >
> > > Click on meat and then carnitas.
> > >
> > > Although it is poorly translated there are IMHO 3 important aspects to
> > good
> > > Carnitas.
> > >
> > > 1. Making sure you brown the meat nicely.
> > > 2. The orange zest -peal is important.
> > > 3. The simmering in milk - not the non fat stuff - use regular milk.
> > > There is a certain amount of fat in the milk that I believe helps keep
> the
> > > meat moist.
> > >
> > > Remember foods like carnitas (little meats) are every day food. These
> > > recipes are designed for "Not the best quality" of pork. I would
> > recommend
> > > shoulder. Remember this is "pre-cut orange flavored pork pot-roast."
> > >
> > > Just enjoy.
> > >
> > > Dimitri
> > >
> > >
> > >
> >
> > I'm so happy with this explanation that I'm gonna fix this on saturday.
> >
> > Jack Elated
>
> Serve with corn tortillas, guacamole (mashed avocado, lime juice & salt) and
> pico de gallo. Oh yes, don't forget the cervesa...
>
> Pico de Gallo
>
> 4 plum tomatoes, seeded and chopped
> 1/2 cup finely chopped onion
> 2 fresh chile peppers, mild or hot, seeded and finely chopped
> 2 tablespoons chopped red or yellow bell pepper (not really mexican but OK)
> 1 1/2 teaspoons finely chopped fresh cilantro
> 1 teaspoon lime juice
> salt and pepper, to taste
> Combine ingredients in a glass or other non-reactive bowl and refrigerate
> for at least 30 minutes before serving.
> Makes about 2 cups.
>
> Dimitri

Thanks for the recipe! Y'all know I buy my pico de gallo (for now...), and
since there's only two of us, I freeze the rest in an ice cube tray, pop those
into a plastic baggie and just take out a cube or three per week. Tastes
just fine. Do you not use any vinegar in yours?
Edrena