Carnitas Norteñas

By:

Mary Sue Milliken

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Updated:

2016-03-26 22:49:03

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This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice.

Preparation time: 10 minutes

Cooking time: 1 hour and 40 minutes

Yield: 6 servings

2 pounds pork shoulder or butt

Salt and pepper to taste

1 1/2 pounds lard or pork fat or shortening

1 medium red onion

1 bunch cilantro

5 serrano chiles

Cut the pork into 2-inch cubes.
Generously season the pork all over with salt and pepper.
Melt the lard in a large, deep saucepan or Dutch oven over moderate heat.
Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.
Remove the pork with a slotted spoon and transfer to a cutting board.

You can refrigerate the fat for future use.
Preheat oven to 400 degrees.
Dice the red onion.
Chop the cilantro and chiles.
When cool enough to handle, shred the pork by hand or with the tines of two forks.
In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.
Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.
Serve hot.

About This Article

About the book author:

Mary Sue Milliken may be “a gringa from the Midwest,” but she fell deeply in love with Mexican food when first introduced to it more than 20 years ago. She and fellow chef Susan Feniger became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.

Susan Feniger may be “ a gringa from the Midwest,” but she fell deeply in love with Mexican food when first introduced to it more than 20 years ago. She and fellow chef Mary Sue Milliken became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.

Helene Siegel is the co-author of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com.

This article can be found in the category:

Mexican Recipes