Subj : BH&G 2751
To   : All
From : Dave Drum
Date : Wed May 19 2021 16:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huaraches Con Carnitas
 Categories: Pork, Breads, Citrus, Chilies, Herbs
      Yield: 9 Servings
 
  1 3/4 c  Masa harina
    1/2 ts Baking powder
    1/2 ts Kosher salt
      1 c  Chicken broth
      2 tb Oil
           Oil for frying
      1 c  Canned refried beans
    1/2 c  Red or green enchilada
           - sauce
    1/2    Recipe Carnitas; shredded
      1 c  Crumbled Cotija or feta
           - cheese
      3 c  Shredded cabbage
      1    Avocado; halved, seeded,
           - peeled, chopped
      1 md Tomato; chopped
           Mexican crema or sour cream

MMMMM--------------------------CARNITAS-------------------------------
      3 lb Boneless pork shoulder
      2 tb Lard or vegetable oil
    1/3 c  Chopped onion (1 small)
      3 cl Garlic; minced
      2 c  Water
      1 ts Fine shredded orange peel
    1/3 c  Orange juice
      4    Sprigs fresh thyme
      1 ts Salt
      1 ts Dried Mexican or regular
           - oregano; crushed
    1/2 ts Crushed red pepper
      2    Bay leaves
 
  Set oven @ 450ºF/232ºC.
  
  For dough, in a medium bowl combine masa harina, baking
  powder, and salt. In a small saucepan heat broth until
  warm; add the 2 tablespoons oil. Stir broth mixture into
  masa harina mixture. (If necessary, add enough additional
  broth to make dough cling together.)
  
  Divide dough into nine portions. On a lightly floured
  surface, roll each portion into a thin oval shape about 4"
  long and 2-1/2" to 3" wide, building up edges slightly.
  (As you work, keep dough portions and ovals covered with
  damp paper towels to prevent them from drying out.)
  
  In an extra-large skillet heat 1/4" of oil over medium
  heat until hot. Using a wide spatula, carefully add two or
  three of the shaped dough portions at a time to hot oil;
  cook for 6 minutes or until browned and crisp, turning
  once. Drain on paper towels.
  
  Arrange fried huaraches on a very large baking sheet.
  Spread each with a thin layer of refried beans and a thin
  layer of enchilada sauce. Sprinkle shredded Carnitas and
  Cotija cheese on top. Bake for 5 minutes or until heated
  through. Top with cabbage, avocado, tomato, and crema.
  
  MAKE THE CARNITAS: Trim fat from meat. Cut meat into
  1-1/2" cubes. In a Dutch oven cook meat, half at a time,
  in hot lard over medium-high heat, stirring to brown meat
  evenly. Remove meat from Dutch oven. Add onion and garlic
  to Dutch oven; cook until lightly browned and tender.
  Return all of the meat to Dutch oven.
  
  Add the water, orange peel, orange juice, thyme, salt,
  oregano, crushed red pepper, and bay leaves to Dutch oven.
  Bring to boiling; reduce heat. Simmer, covered, for 2
  hours. Remove lid; increase heat so mixture boils gently.
  Cook, uncovered 30 to 40 minutes or until nearly all of
  the liquid has evaporated, gently stirring occasionally.
  Discard thyme sprigs and bay leaves. Using a slotted
  spoon, transfer meat to a serving bowl.
  
  Yields: 9 huaraches
  
  Better Homes & Gardens | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I regarded Cocoa Puffs as a "dessert cereal."
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