ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Carnitas are terrific to make in batches and freeze in serving sized quantities--thawing whenever you wish for great snacking! (Of course, you can make a half or even one-third recipe if you do not want to freeze them.) I like to dip them into a salsa--often serving two different salsas for variation.
Yield: 24 servings
Temperature: 425 F, then 350 F Roasting time: 2 hours or until crisp and browned
3 pounds pork shoulder or butt, cut into 2 inch by ½ inch strips 6 garlic cloves, minced 1 teaspoon salt or to taste 3 Tablespoons pure ground hot chile powder or 1 ½ teaspoons chipotle powder Water to barely cover
1. Preheat oven, trim and slice pork and place in a mixing bowl. Mix the garlic with the salt and chile and stir well. Sprinkle over the pork pieces and stir until evenly mixed.
2. Place in one or two shallow baking pans. The pork pieces should only be one to two layers deep. Add water to just barely cover. Place in oven for 20 minutes. Then reduce heat and roast for an additional hour. Check and turn the pieces with a spatula or tongs. Roast until crispy and brown.
3. Serve warm with one or two salsas for dipping. To store, place in freezer weight bags, in average serving-sized quantities. Flatten them out and freeze on a cookie sheet until firm and hard.