Yesterday afternoon I made Rajas for my family. My wife taking reservations
at the Hanalei, my son welding aluminum pieces for handicapped bound
wheelchairs, myself listening to Rush and then Hannity while thawing out
some beautiful pork chunks bought at Otay Farms on Broadway and Main in
Chula Vista.

My wife picked up some really bright, shining green Chile Poblanos Sunday
when we bought some enchiladas to share with her parents before playing some
Bridge.

My 18 clients were quiet, no phone calls, nothing really pending. I thaw out
the pork just enough for it to be crispy but not completely thawed. This way
I can slice through the chunks with a sharp knife and get the pork into
fork-sized pieces which will also allow cooking to tenderize the normally
tough pork from the normal carnitas cuts by the butchers. Carnitas are not
usually from the prime cuts. They are... so to speak... not prime. (But
great if you can 'milk' the flavor through the process I am outlining).

It's Tuesday, the meat was frozen on Sunday. By mid-day the thawing process
allows me to thin-slice and come up with neat chunks of pork. In a deep fry
pan I saute a chopped up onion and five garlic cloves for the one pound of
pork and four chile Poblanos to be sacrificed for the event.

I use Olive oil only because of the rumors of hydrogenated and non
hydrogenated bull. I'd rather use lard. But I like olive oil. So taste wins.

Sautee onions and garlic in olive oil, then add the meat and cook until some
edges are carmelized. Not all, just a few to add that extra zest later on.
Then I add a can of Ro-Tel and a can of Herdez Salsa Casera and a can of
water. Stirr, bring to a boil, and cover. Slow cook for one hour because I
want to tenderize the pork and make sure to kill all bad germs such as
Trichenosis.

While the meat, onions, garlic and salsa is bubbling nearby, I burn the skin
from the Chile Poblanos until they look like flamethrower victims and put
them under a towell. Then go watch the History Channel for a while. Then com
e back and wash the burnt skin from the chiles, split them, remove seeds,
lay them flat on a cutting board, then slice them lengthwise, thus calling
them rajas.

One hour before mealtime I add the rajas to the pork mix, stirr and continue
simmering. In another pan I make the rice and in another lightly convert
canned pinto beans into half refries by adding Oregano and some fried onion.

The final meal will be fried rice topped with Rajas, beans on the side, and
plenty of hot corn tortillas to use as spoons or tacos.

Last night worked so well that I have no leftovers to serve tonigh and must
bet back to the kitchen before my wife and son get home from work.

So... if you have questions, ask and I will answer later or tomorrow.

Forgve me, I must go!

Wayne