Okay, so here's "mommy brain" for ya: I just found this post saved as a draft, from April 16th!!! Haha!! I totally forgot all about it! Those of you with toddlers, you know what I'm talking about! Days, weeks, even a month or two pass, and then you go, "What was I supposed to do the other day.... Oh shoot, that was January!" Plah! (And I hear it never gets better!) Oh well, right in time for "Cinco de Mayo"! Ha*
Carnitas are typically pork, fried and then braised, or slow roasted and then chopped up and fried. I found a recipe on allrecipes.com and made it, of course completely tweaked, with beef instead. And I made mine extra S-P-I-C-Y! So spicy, in fact that I enjoyed a little of it and my husband enjoyed the rest.
I started with my crock pot - where most good food starts these days. When I put the meat on to slow roast, I peppered it up with ground anise, fresh ground black pepper, lots o' sea salt, crushed red pepper, Mexican oregano, a little too much dried garlic, and not enough dried onion! I added two organic bell peppers - one red, one yellow - sliced, and I think I threw in a couple of bay leaves for good measure ;)
When your roast is done, just let it set in its juices for a little while, to rest and also to cool enough to pull the meat. You'll want to pull it apart as opposed to just chopping it up, in my opinion - it makes it more palatable and sandwich-ready.
For the Mango Chutney, I started with the juices from the crock pot (with all those amazing spices!) in a skillet on medium-high heat and let a bit reduce at a time, adding more when it started to get thicker, adding frozen mango pieces, and more salt and black pepper along the way...
We enjoyed our carnitas on bolillo rolls (you can find at most grocers, and definitely ANY Mexican tienda), topped with a few slivers of red onion! Yum-yum!
I hope you have success with yours =) Leave me a comment!
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