Today we are having a great, Mexican-inspired dinner…The recipes are of an amazing simplicity, but ohhhh so good, and they go perfectly together! Spicy, tender, pork bites combined with a great guacamole and some paprika pita wedges instead of tortilla chips.
The recipe’s were adapted from the David Lebovitz blog…
Ingredients for the “carnitas”:
- 2 pounds/1kg pork shoulder, cut in bite-sized slices
- salt
- 3 tbsp oil
- 1 tsp ground cinnamon
- 1 tsp dried chili flakes
- 2 bay leaves
- 1/2 tsp ground cumin
- 3 garlic cloves, chopped
Cooking instructions:
Pre-heat the oven to 350°F/180°C.
Salt the meat.
Heat the oil in a skillet and fry the pork in it until brown. Get it out of the skillet and put it in an oven-proof pan. Add the spices and the garlic. Add water until the pork is submerged by two thirds. Roast in the oven for about 2 or 3 hours (the longer the better), until most of the liquid has evaporated and the pork is crispy outside and caramelized.
Guacamole:
- 2 avocados, mashed coarsely with a fork
- 1/2 tsp ground cumin
- 1 tomato, diced
- 1 tsp dried chili flakes
- a handful of chopped cilantro leaves
- 2 tbsp lime juice
- salt to taste
It can’t be easier. Mix all ingredients and serve!
Pita wedges:
Cut the pita bread in wedges, brush with a mixture of olive oil and smoked Spanish paprika powder (pimentón), sprinkle some salt and grill on both sides.
Now all that is left is serving with some ice cold Mexican beer. And do not forget the sombrero, it does not taste the same without it 
Enjoy!!
Post a Comment