Tamarind Chipotle Rubbed Carnitas Tortas Recipes

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RUBY RED AND TARRAGON PALOMA



Ruby Red and Tarragon Paloma image

Provided by Eric Greenspan

Categories     beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup fresh ruby red grapefruit juice, plus more for the glasses
Margarita salt or flakey salt, for garnishing the glasses
8 sprigs fresh tarragon
1 tablespoon granulated sugar
1 cup mezquila, such as Santo Mezquila
1 cup club soda

Steps:

  • Rub the rims of 4 to 6 cocktail glasses with some of the grapefruit juice, then dip into the salt. Fill each glass with ice and set aside.
  • Muddle the tarragon and sugar in a large cocktail shaker. Add the grapefruit juice, mezquila and ice. Shake vigorously for 20 seconds, then strain, pouring into the salted glasses. Top with the club soda.

TORTAS AHOGADAS



Tortas Ahogadas image

Provided by Food Network

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 15

3 1/2 ounces arbol chiles
1 cup white vinegar
2 sprigs oregano
1 clove
1 tablespoon black sesame seeds
1 clove garlic, minced
Salt
Olive oil, to coat pan
2 pounds pork, thinly sliced
4 sub rolls
2 cups refried beans, hot
2 Roma tomatoes, sliced
2 avocados, sliced
1 white onion, thinly sliced
2 tablespoons oregano, chopped

Steps:

  • Devein the chiles and soak in hot water for 30 minutes.
  • Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt, to finish.
  • On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce.

ALBACORE TARTARE WITH CARROTS, GARLIC, AND POMEGRANATE



Albacore Tartare with Carrots, Garlic, and Pomegranate image

Provided by Eric Greenspan

Time 1h1m

Yield 1 serving

Number Of Ingredients 14

1 large carrot, peeled
4 ounces carrot juice
1-ounce extra-virgin olive oil, infused with garlic
4 ounces sashimi grade Monterey albacore, chopped into a near paste
Salt and pepper
6 ounces carrot juice, reduced to 1/2-ounce
6 ounces orange juice, reduced to 1/2-ounce
1 clove garlic, thinly sliced
1 baby yellow carrot, shaved on a Japanese mandoline
1 baby red carrot, shaved on a Japanese mandoline
10 to 15 pomegranate seeds
6 ounces pomegranate juice, reduced to 1/2-ounce
1/2-ounce soy sauce
1/2-ounce garlic oil

Steps:

  • Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.
  • Mix all ingredients. Refrigerate.
  • Preheat a fryer to 325 degrees F.
  • Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.
  • Mix all ingredients.
  • To serve:
  • Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.

CARNITAS TORTA



Carnitas Torta image

Provided by Food Network

Categories     main-dish

Time 8h55m

Yield 1 torta

Number Of Ingredients 28

One 8-pound whole bone-in pork butt
Kosher salt
Mexican oregano, for sprinkling
1 torta roll, cut in half
Butter-Olive Oil Spread, recipe follows
Baja Sauce, recipe follows
Sliced queso fresco, for topping
Sliced fried jalapeño, for topping
Avocado slices, for topping
Pico de Gallo, recipe follows
Mixed salad greens, for topping
Cabbage and Lime Salad, recipe follows
1/2 cup (1 stick) softened butter
1/4 cup extra-virgin olive oil
1 cup good mayonnaise
1 to 2 tablespoons fresh key lime juice
Pinch kosher salt
2 medium onions, fine diced
4 tomatoes, fine diced
2 bunches cilantro, coarsely chopped
1/2 cup fresh squeezed key lime juice
1 tablespoon kosher salt
1/2 cup finely sliced cabbage
2 tablespoons shredded carrots
1 tablespoon chopped fresh cilantro
1 teaspoon diced jalapeños
1 key lime
Pinch kosher salt

Steps:

  • For the carnitas: Preheat the oven to 225 degrees F.
  • Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
  • Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
  • For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
  • Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.
  • Combine butter and olive oil until blended.
  • Combine mayonnaise, lime juice and salt.
  • Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.
  • Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.

PORK CARNITAS



Pork Carnitas image

Number Of Ingredients 0

Steps:

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 129

CHIPOTLE CARNITAS



Chipotle Carnitas image

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

3 lbs pork shoulder or 3 lbs chuck roast
1 tablespoon vegetable oil
1/4 teaspoon cumin seed, crushed slightly
1 onion, cut in half then chopped
3 garlic cloves, peeled and chopped
1 (14 ounce) can diced tomatoes
2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
2 whole cloves
1 -2 bay leaf
2 chipotle peppers
1 tablespoon adobo sauce
1/4 cup water or 1/4 cup meat stock
salt and pepper

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.

CARNITAS TACOS WITH CHIPOTLE CREAM RECIPE - (4.4/5)



Carnitas Tacos with Chipotle Cream Recipe - (4.4/5) image

Provided by á-167595

Number Of Ingredients 26

For the quick pickled onions and jalapenos:
3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt
For the chipotle cream:
2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice
For the carnitas:
1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
1 tablespoon oil
12 oz beer
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
For the tacos:
12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping

Steps:

  • Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded. Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet. When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

COPYCAT CHIPOTLE CARNITAS CRISPY TACOS



Copycat Chipotle Carnitas Crispy Tacos image

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

1 (5 -6 lb) pork shoulder, boneless
2 cups water
6 fresh thyme sprigs
5 juniper berries
3 bay leaves
2 tablespoons kosher salt
1 teaspoon whole black peppercorn
12 taco shells

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

TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS



Tamarind Chipotle-Rubbed Carnitas Tortas image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 579

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