Text 10016, 81 rader
Skriven 2007-01-05 21:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Taste test
==================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> OSEM brand Bissli, Falafel flavor.
 
 JW> Website says: "falafelicious"

 CS> Quite good! If you can find them, try them?

So long as they don't have naff New England lamb bits in them!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 2001: Tacos De Carnitas
Categories: Tnt, Mexican, Tortillas, Pork
  Servings: 12

  4 1/2 lb pork butt
      6 c  water
      7    strips orange zest
      6    garlic cloves, minced
  1 1/2    onions, diced
  1 1/2 ts crushed red pepper flakes
  1 1/2    cinnamon sticks, preferably
           Mexican (see Note)
      2    bay leaves
  1 1/2 ts oregano leaves, crushed
  1 1/2 ts kosher salt + salt to taste
    1/4 ts ground cloves
     24 sm corn tortillas, warmed
           Chopped cilantro
           Finely chopped onion
           Fresh salsa verde or hot
           sauce

This recipe from staff writer Tara Duggan was an across-the-board
favorite of our tasters. This is perfect casual party fare; sure to
please the Sunday sports crowd, or the kids coming home from college
with a houseful of friends in tow. "This is one of the best recipes
we've run in the 10 years I've worked here," said Food Editor Miriam
Morgan. Duggan started working for The Chronicle in 1999 and writes the
Working Cook column and is the author of "The Working Cook" (The San
Francisco Chronicle Press).

INSTRUCTIONS: Trim any thick fat from the outside of the pork butt. Cut
the meat into 1-inch cubes. Discard any cubes that are pure fat, but
don't try to trim all of the fat out of the meat.

Put the pork in a large pot. Add the water, orange zest, garlic, onion,
red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt
and cloves. Bring to a boil then reduce to a simmer. Skim off any scum
that forms on the surface. Simmer for 1 1/2 hours, until the pork is
very soft, adding more water if necessary to keep the meat submerged.
Season with salt. Bring to a gentle boil and cook until the water has
evaporated about 30 minutes. Cook a little longer to fry the meat
slightly. (Note: if you want extra-crispy carnitas, fry approximately 25
minutes.) Watch carefully to prevent burning.

Remove the bay leaves and cinnamon sticks. Put the meat in a fine
strainer and push gently with a wooden spoon to remove any excess fat.
Discard the fat.

Fold a few tablespoons of carnitas inside each tortilla and top each
taco with cilantro, onion and salsa.

Note: Mexican cinnamon (canela) is found at Latin American markets.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
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Cheers

Jim, in Yellowknife




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