Ancho Carnitas
"shredded pork mixed with a tangy, rather spicy, ancho sauce to use up left over shredded pork, or roast, for use as a filling in burritos, or tacos. Keeps for a long time in the fridge. Inspired by Diana Kennedy. Use less or no Serranos if you don't like it spicy, but I recommend using at least one for a bit of flair."
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs shredded pork (108939)
- 2 large ancho chilies, reconstituted, deseeded, and deveined
- 1⁄4 cup chicken broth
- 4 large garlic cloves
- 4 fresh serranos (optional, recommended)
- 1⁄4 cup white wine vinegar
- 1⁄2 cup water
- 1 tablespoon fresh cilantro
- 1 tablespoon fresh savory
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 teaspoon cumin
- 1 teaspoon salt (to taste)
- pepper
directions
- Add all ingredients to the blender and blend until smooth. Should be thick, if not, cook a little longer in the next step. Preheat a skillet to medium high, and add 2 TB oil. When it is very hot, but not smoking add the contents of the blender, and fry for 1 minute until slightly reduced, then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm. Serve in burritos, or with rice, and pico de gallo.
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Reviews
-
INCREDIBLE!!! I made this recipe with a couple of one pound chunks of already prepared carnitas I found in the store. After I prepared them according to their directions I followed the recipe exactly. It was amazing, in just 30 minutes it tasted like the best Carnitas I ever had, smokey, spicy, and tender. I had company over and they assumed I had taken off from work and had been cooking it all day. I highly recommend trying it. Pakalika
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
