¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!
Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!
via Simple Recipes
- 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
- 1 quart gluten free beef broth
- 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
- 2 cups fresh tomato salsa (pico de gallo)
- 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
- Vegan butter (Earth Balance) just a little to soften the tortillas
- Grated lettuce
- In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
- Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
- Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
- Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
- To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
- To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.
You can also serve the carnitas with beans, or grated cheese. Your choice!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.