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Casuelitas & Carnitas
Recipe courtesy of Todd Downs, FS Insights, Fort Wayne, IN
Yield: 12 servings
Ingredients
Casuelitas- 4 ounces Lard
- 4 C Masa Harina Flour for Tamales
- 2 C Warm water
- 2 t Salt
- 2 t Baking Powder
- 4 C Mashed Idaho® Potatoes
- 4 C Queso Quesadilla Cheese, grated
- 1 1/2 t Twang Brand Lime Salt
- 2 t Salt
- 1 t Chipotle Powder
- 2 t Garlic Salt
Carnitas
- 6 pounds Pork Boston Butt (Boneless)
- 1 each Sazon Goya Seasoning
- 1 T Mexican Oregano
- 1 C Blood Orange Juice
- 2 C Orange Juice
- 1 C Lime Juice
- 1/2 C Chopped Garlic
- 4 C Canola Oil
- 2 T Chipotle Pepper Powder
- 1/2 C Tomato paste Olive Oil
- 1 C BBQ Sauce
Directions
Casuelitas
- Combine the Lard, Masa, Salt and Baking Powder in a mixer fitted with the paddle attachment.
- Slowly add the warm water, mix well until the mixture is smooth
- Add the remaining ingredients mix well.
- Shape the dough into cups, fry at 375ºF, until crisp.
- Serve with either Shredded Pork Carnitas (recipe below) or roasted grilled vegetables with crumbled Mexican Cotija cheese and garnished with chopped cilantro.
Carnitas
- Trim Pork Shoulder, cut into 2" cubes
- Combine remaining ingredients - marinate pork (refrigerated) overnight in this mixture.
Next Day
- Blot pork off - preheat oven to 300ºF
- Roast in a roasting pan with 1 cup of marinade for ½ hour - cover with parchment and then foil, add tomato paste mix well.
- Continue cooking 1 hour to 1 ½ hours until tender
- Cool slightly - then shred with 2 forks
- When all pork is shredded add juices from pan to shredded pork mix, mix well.
- At serving time: lightly brown shredded pork in a little olive oil.
- Mix in the BBQ sauce
- Season to taste.
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