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Joined: Jul 2008
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Hi Lori,

Working with caramelized sugar is always tricky, but gets easier with practice. The great thing about cooking is that we never stop learning!

Thanks for the flautas recipe -- your version sounds delish:-)

As for beans, I think your mom's friend is right. The simpler the better. Adding salt at the end prevents the beans from getting tough. I attended a whole foods cooking class last Spring and wemcooked a lot of beans. We were taught to soak them either over night or with the quick soak method, and then cook them at a slow simmer with the water covering the beans by only an inch, adding more water if necessary until tender and they were yummy.

Glad you like the site. I am having so much fun with it.




Martha McKinnon
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Please send me the best recipe for carnitas! We have a great Mexican restaurant here in evans georgia where I get them but can't seem to get the technique right myself. Thank you! Jan Clark

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Hi Jan,

Many traditional carnitas recipes call for the pork to be simmered in lard until tender and that may explain why it's so delicious at your great Mexican restaurant. No matter how delicious, I just can't bring myself to cook carnitas this way.

Here is a recipe you may want to try:

Carnitas Recipe

4 pounds boned pork shoulder, trimmed of fat and cut into large chunks
3 - 4 cups beef broth
2 cups chunky tomato salsa, homemade or store bought
Water
Salt to taste

In a large, heavy saucepan or Dutch oven over medium-high heat, combine pork, broth, and salsa. Add water until the meat is completely covered. Cover and bring to a boil. Reduce heat to low and simmer, until meat is fork tender and pulls apart easily, 3 - 4 hours.
Add salt to taste if needed.

Preheat oven to 400 degrees. Remove meat from liquid in pot and discard the liquid. Place the meat in a roasting pan and break it into small chunks. Roast meat until browned and crispy, about 15 to 20 minutes.


Martha McKinnon
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I do it the same way except I add chili powder and cumin with a touch of lime juice and add about 5-8 cloves of chopped garlic.

I cannot do the lard version myelf


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Lady J #515250 04/24/09 05:34 PM
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The additions of garlic chili powder, and cumin sound delicious! Will try that next time.


Martha McKinnon
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It's the Puerto Rican in me.. we have the curribean influence and cuban influence in our foods.


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[quote=Allison_PCAdvice]I want to learn how to make a Mole sauce. I have never eaten it but the concept sounds delicious. I did try it once with recipe that I found on the Internet and it was not so good - could have been me or the recipe there are thousands out there so it is hard to pick one. Of course, you might already have a recipe listed so I am heading over to check out your site. [Update] - Went to your site and lo and behold! right there on the featured list - Mole recipes! :grin: I will give them a shot as soon as can! [/quote] Im happy to hear that...the site really features great Mexican Recipes...hope it works out for you and u will make a mean Mole

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i would love to know how to make a really great chimichanga and that amazing mexican rice!! any suggestions?

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Oops Sorry, didn't mean to do anything wrong. I will read the advice as you suggest.

Lady J #728552 12/02/11 04:35 PM
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