Subj : Re: Tex-Mex [1]
To : Ruth Haffly
From : Dave Drum
Date : Tue Jun 25 2024 06:26:50
-=> Ruth Haffly wrote to Dave Drum <=-
DD> The Taco Bells here are offering U$15/hour to start which lets them do
DD> more pick & choose. But it also raised their prices to where on can go
DD> to a sit-down (real) Mexican restaurant and have table service and a
DD> much mre varied manu.
RH> It's still good for those that want the pseudo Tex-Mex they grew up
RH> with or fast sorta Mexican food.
Actually Taco Bell started as Cal-Mex - along with the much better but
not so wide spread Taco Tico.
DD> I've noticed that every sit-down Mexican plac I have visited, here, ot
DD> there, or anywhere has a lunch specail called the "Speedy Gonzales".
DD> If you remember Speedy Gonzales was a cartoon mouse claimed to be "The
DD> Fastest Mose In All Mexico". Bv)= I've never ordered that one.
RH> "Ariba, ariba, andelle" He's not on the menu of the better sit down
RH> Mexican places around here. Haven't been to one of the other places,
RH> you know, the ones that have a limited selection of tacos, tortillas,
RH> etc all with rice and salad in a while so can't say if they have a
RH> Speedy Gonzales there or not.
It's listed on the "Lunch Specials", usually in one of the top three slots.
Even at the up-market places in this area. What many of them don't have on
their menus is pork dishes. And, since pork is my favourite vegetable, I'll
tend to "write-off" the places that don't offer it.
One of my current favourite Mexican luch places, El Dorado, offers a
perk carnitas burrito with rice and beans, the burrito topped with a
drizzle of queso blanco sauce and pico di gallo. If I have that for
lunch, no supper for me. And maybe a nap mid-afternoon. It's a meal
and a half.
I gave my instant pot to my sister-in-law so I fake it using my Mom's
old pressure cooker and the usual kitchn stuff.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings
MMMMM-------------------------SPICE RUB------------------------------
4 tb Chilli spice mix
2 ts Salt
1 tb Brown sugar
2 ts Ground cumin
1 ts Cayenne
1 ts Dried oregano
1 ts Onion powder
1 ts Garlic powder
1/4 ts Cinnamon
pn (scant) ground cloves
MMMMM------------------------PULLED PORK-----------------------------
3 1/2 lb Boneless pork shoulder
- roast; in two pieces
2 tb Oil
3/4 c Pineapple juice, orange
Juice, or water
Special equipment: 6 qt. electric or stovetop pressure cooker, Fat
separator
SEASON THE PORK: In a small bowl, combine the spice rub ingredients.
Pat the pork dry with paper towels, then sprinkle with half of the
spice rub. Turn and rub the spice into the pork until the pieces are
evenly coated.
LET THE PORK SIT 15 TO 60 MIN: Leave the pork to absorb the rub and to
take the chill off the meat, at least 15 minutes or up to an hour.
(Room temperature pork will sear better!)
SEAR THE PORK: Select the *Saute* program on your pressure cooker and
add the oil to the pot. (If you are using a stovetop pressure cooker,
heat the oil over medium heat.)
Use a pair of tongs to lower the pork into the pot so the side with
the most fat is facing down. Sear for 5 minutes. Flip it over and
sear it for 5 more minutes. Both sides should be browned.
Sprinkle the remaining spice rub over the pork, then pour the
pineapple juice over the top.
PRESSURE COOK THE PORK: Place the lid on your pressure cooker. Make
sure that the pressure regulator is set to the "Sealing" position.
Select the *Manual* program on the pressure cooker and set the time
to 1 hour and 15 minutes at high pressure. (For stovetop pressure
cookers, cook for 60 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to
pressure, and then the cooking time will begin.
RELEASE THE PRESSURE: After the cooking time ends, let the pot sit and
naturally release pressure for about 20 minutes, then vent the
remaining steam. (For stovetop pressure cookers, do a quick pressure
release.)
SEPARATE THE PORK AND COOKING LIQUID: Use tongs to transfer the pork
to a large baking dish or sheet pan, but be very gentle -- the pork
will be VERY tender and will fall apart easily!
Then, use heat-proof mitts to lift the inner pot out of the pressure
cooker, pour the cooking liquid into a fat separator, then pour the
liquid back into the pot. Reserve the fat. (Alternatively, let the
cooking liquid stand for about 10 minutes until the fat floats to the
top, then use a shallow spoon to skim as much fat as possible from
the surface.)
REDUCE THE COOKING LIQUID: Return the pot to the pressure cooker,
select the *Sauté* program, and let the cooking liquid reduce for 10
minutes. (If you are using a stovetop pressure cooker, do the same
thing over medium heat.) While the liquid is reducing, use a pair of
forks to shred the pork.
Broil the pulled pork until crispy (optional for carnitas): To make
crispy carnitas, place the pan of shredded pork 6" to 8" below the
broiler and broil for 5 to 10 minutes until the tips and edges of the
pork are browned and crispy.
It's fine to skip this step if you're making a recipe where you don't
need the pork to be crispy.
TOSS THE SHREDDED PORK WITH THE REDUCED LIQUID AND SERVE: Return the
pork to the pot with the reduced cooking liquid and toss to coat the
pork evenly. If the pork seems a little dry, add a tablespoon or two
of the reserved fat.
Serve it in tacos with the fixings listed above, or in burritos or
rice bowls, or on a tostada salad.
Yield: Makes 8 to 10 servings
by Coco Morante
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Multigrain cereals: boxes full of small cookies with oat bran added.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
