CHIPOTLE CARNITAS
Haven't tried this yet but believe it may be the Chipotle Carnitas recipe which is to die for. Will be trying soon. Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers Adapted from the Niman Ranch Cookbook
Provided by Winks 5
Categories Pork
Time 5h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rub some salt and pepper on the pork shoulder (or beef if you're using that).
- In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.
- Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.
- The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.
TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS
Provided by Eric Greenspan
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.
- For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.
- To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.
- Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.
SLOW-COOKER CHIPOTLE BEEF CARNITAS
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 16 servings plus 1/4 cup leftover spice mixture.
Number Of Ingredients 18
Steps:
- Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place carnitas in a single layer on the prepared baking sheet.
- Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
- Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
- Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
- Return carnitas and English muffins to the oven to keep warm until needed.
- Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
- Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
- Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
- Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.
Nutrition Facts : Calories 917.3 calories, Carbohydrate 51.2 g, Cholesterol 496 mg, Fat 64.2 g, Fiber 10.4 g, Protein 39.3 g, SaturatedFat 25 g, Sodium 1338.2 mg, Sugar 4.8 g
LIME-CHIPOTLE CARNITAS TOSTADAS
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 10h28m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Add broth to a 5-qt. slow cooker. Mix seasonings; rub over all sides of pork. Place in slow cooker. Add onion and garlic cloves. Cook, covered, on low 8-10 hours, until meat is tender., Remove pork; cool slightly. Strain cooking juices, reserving garlic cloves; discard onion. Skim fat from cooking juices. Mash garlic with a fork. Shred pork with 2 forks. , Return cooking juices, garlic and pork to slow cooker. Squeeze lime juice over pork; heat through, stirring to combine. Layer tostada shells with pork mixture and toppings as desired. Serve with lime wedges.
Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 279mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
COPYCAT CHIPOTLE CARNITAS CRISPY TACOS
Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you're Chipotle fiesta ready.
Provided by EmKenBken
Categories Mexican
Time 32m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
- In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
- Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
- Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
- Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
- Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
- Assemble tacos:.
- Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.
Nutrition Facts : Calories 1010.8, Fat 73.3, SaturatedFat 25.2, Cholesterol 268.4, Sodium 2672.4, Carbohydrate 15.9, Fiber 1.2, Sugar 0.3, Protein 66.7
INSTANT POT CARNITAS RECIPE BY TASTY
Here's what you need: Frank's Red Hot Original, oranges, garlics, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, cinnamon, boneless pork shoulder, corn tortilla, sliced avocado, radish, fresh cilantro, tortilla chip, shredded cheddar cheese, diced tomato, red onion, fresh scallion
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, add Frank's Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
- Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 40 minutes.
- When the timer goes off, turn the pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
- Serving options: Build carnitas on top of nachos or tacos.
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 34 grams, Sugar 8 grams
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- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
- Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems.
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