Posted in Dinner, Latin, Meat, tagged Carlton Farms, carnitas, cinco de mayo, mexican, pork, pork shoulder, toritllas, Zupan's Markets on May 3, 2012|
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Cinco de Mayo is coming and to celebrate, we’re sharing a new pork carnitas recipe featured in our newest issue of Indulge, which is out on store shelves now!
4 cloves garlic, minced
1 t. Mexican oregano
2 T ground cumin
1 dried Ancho chile, or 1 t. chili powder
2 t. salt, plus more to taste
2 1/2 – 3 lbs. boneless Carlton Farms pork shoulder or pork butt
Juice from one orange
1 medium yellow onion, quartered
2 bay leaves
Water to cover
1-2 T canola oil
1. Combine the garlic, oregano, cumin, chile or chili powder, and salt in a bowl. Cut the pork into sizeable chunks. Toss pork pieces with spices.
2. Brown pork pieces in batches in a Dutch oven or heavy enameled pot, about 15-20 minutes, then remove to a plate. Deglaze the pan’s bottom with orange juice, stirring to break up the brown bits. Put all the meat back into the pan with the onion, then add bay leaves and enough water to cover the meat.
3. Bring to a boil, then cover and simmer. Cook about 2 hours, flipping the pieces once during cooking, until meat is soft and fork-tender. When the pork is tender, remove from pot and set on a plate. Discard the onion and bay leaves. Boil the remaining braising liquid, until it begins to reduce significantly; set aside about 1/2 C.
4. Preheat boiler on high heat. Move pork pieces with a slotted spoon to a lightly oiled roasting pan. Shred meat with 2 forks. Toss the meat with the reduced braising liquid, adjust seasoning to taste, and broil meat until it begins to brown and caramelize. Serve on warm tortillas with Grilled Corn Salsa and other fixings as desired.
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Let’s face it. You can’t have fajitas without peppers. We think that the peppers are what makes a fajita truly sensational. Right now in all of our stores, we have some amazing selections of red and yellow peppers. This week’s blog is going to focus on the peppers that make fajitas awesome, but we also love them in homemade pico de gallo, in pesto fettucini, or stuffed for a tasty appetizer.
We ran across this recipe for chicken fajitas that looks perfect! So tonight if you’re looking for an easy dinner, this is the one to try! Enjoy!
2 chicken breasts, sliced
1 red pepper
1 yellow pepper
1 red onion
1 chili, finely chopped – more if you like it spicier
1 t oregano
1/2 t chili powder
1/2 t smoked paprika
1/2 t cumin
1 clove garlic, finely chopped
Juice of half a lime
Place the sliced chicken into a bowl, add the spices, chili, garlic, and lime juice and mix well. Marinate for 1 hr. Meanwhile, slice the peppers and onions thickly and set aside. Heat oil and fry the onions and peppers for 5 minutes until browned. Remove from the pan and set aside.
Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish cooking the chicken. Serve with tortillas, sour cream, grated mature cheddar, salsa, and jalapeños.
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