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CARNITAS 4 lb. pork shoulder 1 1/2 qt. boiling water 1 Tbsp. salt 3 Tbsp. brown sugar, dissolved in 1/2 c. water 2 avocados 2 medium tomatoes, peeled and chopped 1 1/2 c. diced radishes 1 medium onion, chopped 1 (4 oz.) can green chilies, seeded and chopped 1/2 tsp. ground cumin salt and pepper 2 doz. corn tortillas bottled taco sauce Place pork into pan with boiling water and salt; simmer about 1 1/2 hours or until tender. Cut meat into bite-size chunks; place on a rimmed baking sheet. Spoon over brown sugar mixture and bake in 400 degrees oven, stirring often, about 40 minutes. While meat is cooking, peel, pit and mash avocados; mix with tomatoes, radishes, onion and chilies. Stir in onion, salt and pepper to taste. Moisten your hands with water and rub them over each tortilla, stacking a dozen together and wrapping each stack in foil. When meat is browned, remove and reduce oven to 300 degrees. Heat tortillas for 15 minutes. Coarsely chop pork and place in a warm serving dish; keep warm. Wrap tortillas in napkin to keep warm and pliable while serving. Have guests spoon meat and vegetable sauce into tortillas. Pass taco sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |