TACOS DE PICADILLO RECIPE RECIPES

Name: Tacos de Carnitas
Total time: 2 h 30 min
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 3 pounds pork shoulder, either butt or picnic; 7 strips orange zest; 5 garlic cloves, minced; 1 large onion, chopped, plus finely chopped onion for garnish; 1 1/4 teaspoons crushed red pepper flakes; 1 cinnamon stick, preferably Mexican canela; 2 bay leaves; 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican; 1 1/2 teaspoons kosher salt, more to taste; 1/4 teaspoon ground cloves; 24 small corn tortillas, warmed, for serving; Chopped cilantro for garnish; Salsa for garnish

TACOS DE CARNITAS RECIPE - NYT COOKING

Tacos de Carnitas Recipe - NYT Cooking image

I don’t know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.

Provided by Kim Severson

Total Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 1/4 teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
1 1/2 teaspoons kosher salt, more to taste
1/4 teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish

Steps:

Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.

Nutrition Facts : @context http//schema.org, Calories 408, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 11 grams, SodiumContent 406 milligrams, SugarContent 0 grams, TransFatContent 0 grams

CUBAN PICADILLO RECIPE | INGRID HOFFMANN | FOOD NETWORK

Cuban Picadillo Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 6 cups

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
Serve warm:
As a filling for empanadas or tacos
Over white rice with fried plantains or black beans
With a side salad and black beans
To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

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