carnitas

We hosted a taco party for some friends, and had some leftover carnitas.

carnitas taco
This was awesome, if I do say so myself. I adapted a recipe from the Homesick Texan, who had adopted their recipe from Diana Kennedy. The carnitas was buttery tender, with elements of sweetness and a slight spicy undertone. I sort of improvised a roasted tomatillo salsa.

Carnitas
INGREDIENTS
- 3 pounds of pork butt
- 1 cup of orange juice
- 3 cups of water
- 2 teaspoons of salt
- 1 teaspoon chili spice rub (I make my own, but it's a blend of ancho and chipotle chiles, toasted and ground with garlic and salt)

Method:
1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.

2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.

3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Serves 4-6
[from the Homesick Texan]

tacos

Why make tacos when they're so readily available anywhere in Southern California? I guess it's mostly for the challenge. But I'll have to say, my tacos, while good, can't keep up with the trucks.
asada tacos
It seems rather lame to have to turn to the New York Times (shame on the LA Times for not taking advantage of their own local cuisine) to get a great asada recipe. This comes from the local El Parian. And it's very, very, very good. I didn't make the chile pasilla salsa this time, but will definitely try in the future.

INGREDIENTS
- 2 tablespoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 pounds flap steak (see note)
- 2 limes, quartered (optional)
- 2 avocados, peeled and thinly sliced (optional)
- Cooked black beans (optional)
- 1 cup Oaxacan chili pasilla sauce (recipe here) (optional)
- About 12 small tortillas (optional).

Prepare a charcoal or gas grill. In a small bowl, combine the salt, black pepper and garlic powder. When the grill is very hot, place the meat on the grill, fat side down. Sprinkle half of the salt mixture over the meat and cook until nicely browned, 6 to 9 minutes. Flip and sprinkle the remaining salt mixture over the meat and cook for another 6 to 9 minutes, or until the internal temperature reaches 140 degrees. Let rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, Oaxacan pasilla sauce and tortillas, if you choose. Serves 4 to 6.

NOTE: If you cannot find flap meat, substitute hanger or skirt steak and cook for about the same amount of time or until it reaches 140 degrees.
Recipe adapted from El Parian in Los Angeles. Published in the New York Times, July 27, 2008.

not quite ensenada

I make these fish tacos which probably can't be really called authentic, but they really do taste good. This was from the remainder of D's catch.

fish tacos
I coat the fish in a cornmeal and spice rub mixture and then pan-fry it. These were rockfish fillets from the smaller fish D caught. I made a mango-avocado salsa which really balances out the spicy, crunchy fish.
[fish:rockfish, cornmeal, spice rub (ancho, chipotle, garlic, salt); salsa:avocado, mango, onions, garlic, chili, cilantro]