I made cheese enchiladas and carnitas tacos:
To make the enchiladas - Heat enchilada sauce in a skillet over low heat. In a another skillet heat oil and cook corn tortillas, one at a time, for a few seconds to soften. Next dip the tortillas in enchilada sauce and fill with Cheddar & Monterey Jack cheeses and chopped green onions. Roll up the tortillas and place on a bake sheet. Top with more sauce, cheese and onions. Bake in a 350 degree oven until the cheese melts, about 15 minutes.
For the carnitas - Cut a pork shoulder into large chunks. Season the pork with salt and brown the pieces in a dutch oven. Add a couple of cups of beef broth, the peel from one orange, bay leaf and coriander seeds. Cover the pot and simmer until the meat is tender, about 2 1/2 hours. Remove the meat, shred and put the pieces into a roasting pan. Pour 1/2 cup milk over the meat and cook in a 400 degree oven until the meat is crispy. Turn the meat over and roast until the other side is crispy. If the meat looks to dry add a little of the broth during the roasting.
No comments:
Post a Comment