Canadians and Mexican Food, Great Friends Old and New

           Good friends, great conversation, lots of laughter, and sharing new friends with old…put that together with some fabulous Mexican food, and how could you not have a good time.  And that’s what we had at the Carlson household, marrying my 30 year long friendship with Jackie Bear, with our friends Darla & Jeff Holtke and neighbor Gary. Conversations range from food, to politics, to spirituality, to nonsense, but it’s all good and rolls from topic to topic like a sleek steel ball in a pinball machine.

          So after being out and about most of the day, from quilt shop to quilt shop, and having a wonderful lunch at the Firehouse Restaurant, we came home and did some quilting, with Jackie showing me a fabulous strip quilt technique she learned at 3 Dudes quilt shop in Tempe.  We made 2 squares to show me how, but I WILL be finishing up more of these and soon you'll see a fabulous outrageously colorful new quilt top! Then while she worked on the quilt she'd brought with her, I began filling the house with the smells of Mexico.

          Having had a Mexican food restaurant for 10 years, whipping up a plethora of South of the Border deliciousness is my forte. By the time dinner was served, the table groaned under platters and bowls of Chicken Enchiladas, Red and Green Chilie burritos, carnitas tacos, Spanish rice and refried beans, while the smells permeated the entire house.  And everyone filled up to their satiated best.

          The carnitas are a new recipe that I never used at the restaurant. We used a shredded beef in our tacos, and while it was delicious, I truly love carnitas and they are my new go-to taco filling. With the hot juicy carnitas shredded into a fresh fried crispy taco shell, topped with freshly chopped cilantro and tiny diced onion, along with a scattering of shredded Colby cheese, there is not a better taco in the world as far as I’m concerned.

          While the carnitas take a bit of time, they're not a difficult recipe. It has layers of flavor and scents that are amazing. Spices, citrus, onion, garlic…and the melting goodness of the pork and pork fat are the reason I love this recipe. Try it…it’s not hard, and in just a little more than 24 hours you too can be enjoying this buttery spicy goodness.

JUANA’S CARNITAS

Ingredients

            3# pork butt or shoulder

            1 orange, quartered

            1 t. garlic chopped

            1 ½ t. ground cumin

            1 t. black pepper

            1 c. Pepsi, plus more as needed

            ¾ cup oil or shortening

            2 medium onions, sliced

Fuego Spice Mix…yields 1 cup--use 1 Tablespoon

¼ c. paprika

2 t. cayenne

2 T. salt

2 t. white pepper

2 T ground black pepper

2 T garlic granules

2T chili powder

2 T oregano

Agua Negra Marinade..yields 3 ¼ cup--use 1 cup

1 c. soy sauce

2 c. pineapple-orange juice

2 T. cumin

2 t. garlic, minced

¼ c. fresh lime juice

Directions—

            Make fuego spice mix.  Can be stored in air tight container up to 6 months.

            Make Auga Negra Marinade..stores in refrigerator 2 days

            Trim away excess fat from pork and cut into large pieces. Dust meat with fuego spice mix and press to adhere well. Squeeze juice from oranges into an airtight non reactive container, add peels, garlic pepper, pepsie & Agua Negra marinade…mix to combine. Add seasoned meat and refrigerate over night.

            Remove meat from marinade (reserve marinade) the next day when ready to cook.  Heat oil in large heavy skillet over high heat. Add pork & brown completely on all sides, about 15 minutes. DO NOT      crowd the skillet or meat will stew in its juices instead of brown. Add reserved marinade and simmer about 3 hours or until pork is tender, falling apart and dark brown (or after browning put all ingredients into a crock pot on high for 3-4 hours…then you don’t have to keep watching it and it will cook beautifully on its own). Add additional pepsi as needed while cooking to keep meat covered.  

            Remove meat and chop or shred. Traditionally, the meat is crisped under a broiler or in a hot skillet prior to serving, but this step is up to you. Serve as taco filling with shredded cheese, chopped fresh cilantro, diced green onions, and shredded lettuce or cabbage, salsa, guacamole, or other toppings you prefer. Also makes great burritos, or just eat with a fork and some hot tortillas, with sides of Spanish rice and frejoles enteros. Delicioso!!!