I am looking for an authentic recipe for Mexican Carnitas. Also I
would be interested to know of a good online source for Mexican foods
and spices.

Thanks,

Dick

hermit wrote:
> I am looking for an authentic recipe for Mexican Carnitas. Also I
> would be interested to know of a good online source for Mexican foods
> and spices.
>
There are a lot of carnitas recipes listed when you google. Although
"authentic" is a loaded word, my opinion is that carnitas started out
as pork butt or shoulder simmered for a long time in lard, with garlic
the predominant seasoning. After simmering until it's very tender,
it's chunked up or shredded and then fried to develop a little bit of
crunchiness.

Almost any other method would probably be healthier, and the
alternative I like uses citrus flavors. You simmer the pork in water
with garlic, lime juice and orange juice. When very tender, you shred
it and roast it in a very hot oven, again to develop a little
crunchiness.

I've not had to buy spices online, but everyone raves about Penzey's.

-aem

"hermit" > wrote in message
...
>
> I am looking for an authentic recipe for Mexican Carnitas. Also I
> would be interested to know of a good online source for Mexican foods
> and spices.
>
> Thanks,
>
> Dick

Ask on news:alt.food.mexican-cooking . Lots of good resource people there.
For an authentic recipe, look here on Jose Luis' site:

" http://members.chello.nl/j.pulido1/R.../carnitas.html "

Charlie

hermit wrote:
> I am looking for an authentic recipe for Mexican Carnitas. Also I
> would be interested to know of a good online source for Mexican foods
> and spices.

Living a long time in a region where there are many people of Mexican
descent as well as immigrants, I have been fortunate to attend a number
of "tardeadas" where carnitas was the featured dish. It was often pork
shoulder but occasionally a whole pig was used. The muscle meat is
separated from the fat and then separated by muscle rather than just
sliced. The fat was then placed in a container large enough to hold
the entire amount of meat. Some skin was used along with the fat.
When it was melted the muscle meat was then added and cooked by deep
frying. When the skin parts were done they were removed and when cool
enough cut into chicharrones and eaten as a snack. At some point,
orange juice, sugar or even pepsi cola was added to the fat, I think
to encourage caramelization. The meat was considered done when it quit
bubbling.
When cool enough it was chopped and seved in fresh tortillas with salsa
fresca and a pot of beans.

D.M.

On Tue, 1 Mar 2005 19:18:37 -0800, D.A.Martinich wrote
(in article . com>):

> Living a long time in a region where there are many people of Mexican
> descent as well as immigrants, I have been fortunate to attend a number
> of "tardeadas" where carnitas was the featured dish. It was often pork
> shoulder but occasionally a whole pig was used. The muscle meat is
> separated from the fat and then separated by muscle rather than just
> sliced. The fat was then placed in a container large enough to hold
> the entire amount of meat. Some skin was used along with the fat.
> When it was melted the muscle meat was then added and cooked by deep
> frying. When the skin parts were done they were removed and when cool
> enough cut into chicharrones and eaten as a snack. At some point,
> orange juice, sugar or even pepsi cola was added to the fat, I think
> to encourage caramelization. The meat was considered done when it quit
> bubbling.
> When cool enough it was chopped and seved in fresh tortillas with salsa
> fresca and a pot of beans.

Wow, that's fascinating. Almost makes me want to buy one of those
turkey-deep-fryer things and try it.

serene

D=2EA.Martinich wrote:
[snip]
> Living a long time in a region where there are many people of
> Mexican descent as well as immigrants, I have been fortunate
> to attend a number of "tardeadas" where carnitas was the featured
> dish. It was often pork shoulder but occasionally a whole pig
> was used. The muscle meat is separated from the fat and then
> separated by muscle rather than just sliced. The fat was then
> placed in a container large enough to hold the entire amount of
> meat. Some skin was used along with the fat. When it was melted
> the muscle meat was then added and cooked by deep frying. When the
> skin parts were done they were removed and when cool
> enough cut into chicharrones and eaten as a snack. At some point,
> orange juice, sugar or even pepsi cola was added to the fat, I think
> to encourage caramelization. The meat was considered done when it
> quit bubbling. When cool enough it was chopped and seved in fresh
> tortillas with salsa fresca and a pot of beans.
>
> D.M.

=A1Ay, Di=F3s m=EDo! This made me so hungry I had to break for some
smoked salmon on crackers. Thankfully, I have a market nearby that
caters to a Mexican population and I can get freshly made carnitas
there whenever I want.

serene wrote:

> Wow, that's fascinating. Almost makes me want to buy one of those
> turkey-deep-fryer things and try it.
>
> serene

At the bigger events, the carnitas were cooked in large pots over a
wood fire. The traditional pots were made of hand beaten copper, had
flat bottoms and outward tapering sides with a couple of brass handles.
Some of them were made in a town called Sata Clara del Cobre. I once
saw a photograph taken there showing a small circle of men doing the
beating with sledge hammers. That would have been in the 1970's.
Don't know if they are still available. A turkey/fish deep fryer would
be perfect,

D.M.

"serene" > wrote in message
al.net...
> On Tue, 1 Mar 2005 19:18:37 -0800, D.A.Martinich wrote
> (in article . com>):
>
>> Living a long time in a region where there are many people of Mexican
>> descent as well as immigrants, I have been fortunate to attend a number
>> of "tardeadas" where carnitas was the featured dish. It was often pork
>> shoulder but occasionally a whole pig was used. The muscle meat is
>> separated from the fat and then separated by muscle rather than just
>> sliced. The fat was then placed in a container large enough to hold
>> the entire amount of meat. Some skin was used along with the fat.
>> When it was melted the muscle meat was then added and cooked by deep
>> frying. When the skin parts were done they were removed and when cool
>> enough cut into chicharrones and eaten as a snack. At some point,
>> orange juice, sugar or even pepsi cola was added to the fat, I think
>> to encourage caramelization. The meat was considered done when it quit
>> bubbling.
>> When cool enough it was chopped and seved in fresh tortillas with salsa
>> fresca and a pot of beans.
>
> Wow, that's fascinating. Almost makes me want to buy one of those
> turkey-deep-fryer things and try it.
>
> serene

Get one. Deep fried turkey is awesome. However, on an even more positive
note, you can deep fry just about anything you want. Deep fried Steak?
Deep fried Potato? They have a distinct taste but are really good tasting.

The only drawback to using a turkey deep fryer is that you use a whole lot
of oil, make a mess where you are cooking and then have to use the oil for
other things quickly before it goes rancid. Also, speaking from experience,
do NOT wear shorts while using it. Boiling oil is hot! ;->



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