I have seen many recipes on the internet that claim their recipes are authentic Mexican food. 90% of them have been altered to non-Mexican tastes.
The recipe here is authentic "Old World" Mexican food and very easy to prepare. "Old World" Mexican food is not generally elaborate, even mole is simple. Twenty or more ingredients do not make mole better or best. I digress. Here is a third generation recipe for carnitas. I am sure it goes farther back but can't verify it.
1-4 to 5 pound pork shoulder roast
2-tablespoons of lard or (coconut oil)
Place the lard or coconut oil in a pressure cooker and brown the roast on all sides. (you can use a dutch oven or slow cooker instead). Put the lid on the pressure cooker and cook for 1 1/2 to 2 hours depending on the size of the roast. I usually allow 15 minutes per pound. (Or, follow producer's directions.)
(Place the lid on the dutch oven and cook for about 4 hours for a 4 pound roast or 6 hours in a slow cooker.)
When the pork is cooked, shred it with a fork, lightly salt it and put it on a large cookie sheet. Place it under the broiler until it becomes a little dark and crispy.
OR shred it, salt it and fry it in a dry frying pan. Either way the pork will come out crispy.
We top our tacos with the pico de gallo as follows:
4 or 5 roma tomatoes seeded and chopped
1 bunch of washed, chopped fresh cilantro
2 or 3 green onions, chop the green part only
lime juice (op.)
It is really important to seed the tomatoes. When the leftovers are refrigerated in a tightly sealed container they will not get mushy or watery.
DO NOT ADD SALT. . . to the pico de gallo
Salt removes the moisture from the veggies causing them to wilt and become mushy and watery.
Steam or fry some corn tortillas, fill with pork, top with pico de gallo and serve.
That's it.
Don't, for the love of all that is Mexican food, use flour tortillas for tacos. It is offensive to me personally when anyone does. A filled flour tortilla is a burrito. Covered with enchilada sauce it is a smothered burrito. It is not a taco.
The same is true of enchiladas. Use only corn tortillas. Enchiladas made with flour tortillas is a disgusting mess of slimy flour and a floury taste. YUCK! I am begging you don't do it. It is not authentic, tastes awful and it is embarassing. If made this way and served to a Mexican guest, they may not say it, but their thoughts may not be something flattering. Being authentic is always most impressive to everyone.
If making a burrito, fry the flour tortilla. I fry mine until they are a little brown in oil or a dry pan. (Hubby likes to fry his over the gas flame, carbon). They should not be fried until crispy because they will fall apart when folded. They only need to be fried long enough to warm them and get rid of the raw flour flavor, about a minute.
As for quesadillas, I know it is unbelievable but they are mainly made from corn tortillas in our family. Sorry to burst any bubbles.
HERE COMES THE CAVEAT: DIfferent Mexican households obviously may cook a little differently but the basic ingredients are often the same. Also, various regions of Mexico cook very differently and use ingredients that are indigenous. The above is a good basic recipe and a similar recipe will be found in many Mexican homes. The same is true of authentic Indian food of India. There are many versions of the same dishes but very similar in flavor and ingredients. Some of the best I have found on You Tube. Because so few people attempt or know how to cook Indian food in the U.S. and other countries, it has not been "modernized" as much as Mexican food especially in the U.S.
The recipe here is authentic "Old World" Mexican food and very easy to prepare. "Old World" Mexican food is not generally elaborate, even mole is simple. Twenty or more ingredients do not make mole better or best. I digress. Here is a third generation recipe for carnitas. I am sure it goes farther back but can't verify it.
1-4 to 5 pound pork shoulder roast
2-tablespoons of lard or (coconut oil)
Place the lard or coconut oil in a pressure cooker and brown the roast on all sides. (you can use a dutch oven or slow cooker instead). Put the lid on the pressure cooker and cook for 1 1/2 to 2 hours depending on the size of the roast. I usually allow 15 minutes per pound. (Or, follow producer's directions.)
(Place the lid on the dutch oven and cook for about 4 hours for a 4 pound roast or 6 hours in a slow cooker.)
When the pork is cooked, shred it with a fork, lightly salt it and put it on a large cookie sheet. Place it under the broiler until it becomes a little dark and crispy.
OR shred it, salt it and fry it in a dry frying pan. Either way the pork will come out crispy.
We top our tacos with the pico de gallo as follows:
4 or 5 roma tomatoes seeded and chopped
1 bunch of washed, chopped fresh cilantro
2 or 3 green onions, chop the green part only
lime juice (op.)
It is really important to seed the tomatoes. When the leftovers are refrigerated in a tightly sealed container they will not get mushy or watery.
DO NOT ADD SALT. . . to the pico de gallo
Salt removes the moisture from the veggies causing them to wilt and become mushy and watery.
Steam or fry some corn tortillas, fill with pork, top with pico de gallo and serve.
That's it.
Don't, for the love of all that is Mexican food, use flour tortillas for tacos. It is offensive to me personally when anyone does. A filled flour tortilla is a burrito. Covered with enchilada sauce it is a smothered burrito. It is not a taco.
The same is true of enchiladas. Use only corn tortillas. Enchiladas made with flour tortillas is a disgusting mess of slimy flour and a floury taste. YUCK! I am begging you don't do it. It is not authentic, tastes awful and it is embarassing. If made this way and served to a Mexican guest, they may not say it, but their thoughts may not be something flattering. Being authentic is always most impressive to everyone.
If making a burrito, fry the flour tortilla. I fry mine until they are a little brown in oil or a dry pan. (Hubby likes to fry his over the gas flame, carbon). They should not be fried until crispy because they will fall apart when folded. They only need to be fried long enough to warm them and get rid of the raw flour flavor, about a minute.
As for quesadillas, I know it is unbelievable but they are mainly made from corn tortillas in our family. Sorry to burst any bubbles.
HERE COMES THE CAVEAT: DIfferent Mexican households obviously may cook a little differently but the basic ingredients are often the same. Also, various regions of Mexico cook very differently and use ingredients that are indigenous. The above is a good basic recipe and a similar recipe will be found in many Mexican homes. The same is true of authentic Indian food of India. There are many versions of the same dishes but very similar in flavor and ingredients. Some of the best I have found on You Tube. Because so few people attempt or know how to cook Indian food in the U.S. and other countries, it has not been "modernized" as much as Mexican food especially in the U.S.
"Roasted Pork" by rakratchada torsap at http://www.freedigitalphotos.net/images/agree-terms.php