Looking For A Recipe To Surprise Your Family? Try This ASADO DE BODA | RED CHILE PORK STEW
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you a Very Traditional Mexican Dish! Asado de Boda or Asado de puerto this dish is very special to me it was one of the last recipes my grandma taught me while she was still here with us! I will treasure it forever ????????♥️ this dish is very popular in our pueblito, it is served at every special event! Now let me tell you waking up ti see another day is special enough to celebrate ???? Keep in mind, like every recipe and every household tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Cast Iron -
blender- Vitamix A3500
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Red spaghetti
Mexican rice
Tip ‼️⚠️ if you want your adobo sauce to be less concentrated, add more water
I M P O R T A N T ⚠️
New Mexico Chile pods are spicy, if you don’t want your asado to be spicy, use guajillo Chile pods
ingredients: adobo sauce is good for up to 10lbs of meat
5 lbs pork shoulder/butt
2 lbs pork ribs
3 pasilla/chile ancho
20-25 New Mexico or guajillo chile pods
8 oz beer
8-10 cups of water
1 orange
1 Mexican chocolate disk
1 bolillo bread
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp ground cumin
2 bay leaves
3 garlic cloves
Salt u used 6 tsp
Black pepper I used 1 tbsp
1 serving of love ????
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Recipes in Spanish :
#asado #mexicanrecipes #recetasfaciles
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Manciini Panini
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Rick Bayless Carnitas
Right this way for golden, luscious pork carnitas ????
****
In my way of thinking, there are three ways to turn out pork carnitas.
First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.
The second way—the method I call “home-style”—is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.
The third—and I’ll admit that this isn’t a common approach—transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.
PORK CARNITAS for DELICIOUS TACOS STEP BY STEP! ❤
I grew up eating CARNITAS, my uncles and aunts would bring my cousins over to our house while my dad and grandpa made CARNITAS in a big outdoor pot, that's where I learned to make them, I have now mastered the recipe and made it my own, they are delicious especially when seasoned well with herbs and spices, I try my best to explain as much as I can in this video without boring you, please send me questions or comments if you wish, it's a dish worth making.❤
INGREDIENTS:
1 tsp dried thyme
1 tsp pepper (you decide amount)
1 tsp powder cumin
1 Tbsp oregano
1 tsp dried marjoram
3 bay leaves
small bunch fresh thyme (I like fresh and dry mixed)
7 large and medium garlic cloves
1 Tbsp salt dissolved in water
1/2 medium onion
zest and juice of 1 lime
zest and juice of 1 orange
3/4 cup COCA COLA
3/4 cup milk
3/4 cup warm or hot water
3 LBS pork shoulder (cut into 3 inch pieces)
3 cups LARD
In a deep pot melt 3 cups lard (med/high heat)
dissolve 1 tbsp salt in 3/4 cup warm to hot water and set aside
add pieces of meat and sear on each side for about 15 minutes...
add zest and juice of 1 lime and add zest and juice of 1 orange (dump in half orange)
add salted water and stir together
let boil uncovered for 45 minutes to 1 hour till water evaporates (stir and flip meat over every 10 to 15 minutes)
add all spices ,herbs, milk, garlic, cola and stir well (stir meat every 10 to 15 minutes)
cook 1 more hour approximately till golden brown, remove meat only from pot and drip on paper towel lined plate)
shred and
●use caution when making carnitas, lard gets very hot, please keep children away from hot pot.●
Pollo A la COCA COLA link
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Pork Carnitas in the Crock Pot! So Easy & Much Healthier!
Pork Carnitas in the Crock Pot! So Easy & Much Healthier // Do you want a delicious recipe for carnitas in a slow cooker you can make easily in your crock pot for dinner tonight? In this video, I’ll share the best carnitas recipe for how to make carnitas with a pork shoulder. Crockpot recipes don’t have to be hard especially with this pork shoulder recipe. Slow cooker carnitas ready and easy in no time. Whether you like pulled pork in a slow cooker, pork roast in a crock pot or pork loin in a slow cooker you will love these slow cooker recipes.
#porkcarnitas #carnitasrecipe #jenrivas
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