SAUCY CARNITAS SANDWICH (TORTA AHOGADA)
Break out the napkins: this dish literally means "drowned sandwich" in Spanish, because it's drenched in a rich, spicy sauce. A delicious labor of love, this torta is stuffed with carnitas, a beloved Mexican pork dish in its own right.
Provided by Gabriela Cámara
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Carnitas: Heat a Dutch oven over medium-high heat. Add pork cubes in an even layer, fat-side down, followed by onion, garlic, peppercorns, bay leaves, and ½ tablespoon salt. Add lard. Squeeze juice from orange wedges into the pot, then add the squeezed orange wedges. Reduce heat to low and cook, uncovered, for 1½ hours, stirring occasionally to make sure the pork cooks evenly.
- Remove and discard the orange peels, big pieces of onion, and bay leaves. Increase heat to medium-high and continue cooking for 1 more hour, stirring more regularly as the fat renders out and the pork begins to look shredded and browned. When pork is fully cooked, taste for seasoning and add more salt as needed. Meanwhile, make the Salsa Ahogada.
- Salsa Ahogada: In a large pot over medium heat, heat the olive oil until hot but not smoking. Add onion, garlic clove, and chiles; cook until onions are translucent, 8-10 minutes. Then add tomatoes, tomato paste, and water (omit if using canned tomatoes). Stir, then simmer until the tomatoes are cooked, 10-15 minutes. Meanwhile, preheat a comal or skillet over medium heat. When comal is hot, add peppercorns, cloves, allspice, and chile flakes to the hot comal. Toast for 30 seconds, stirring constantly to distribute the heat and prevent burning. After 30 seconds, remove from heat and add cumin, oregano, and bay leaves to the hot pan; keep stirring. (The residual heat will toast the additional spices.) Set aside to cool for 8-10 minutes. Then finely grind the spices and set aside.
- Ladle the cooked onion-tomato mixture into a blender, along with the ground spices, vinegar, and salt. Blend on medium speed to purée, 10-15 seconds. Place Salsa Ahogada back into the Dutch oven and simmer over low-medium heat for 10 minutes, or until salsa has thickened and reduced by about one-third. Remove and discard any tomato peels that have floated to the top. Taste for seasoning and add more salt as needed. Keep the Salsa Ahogada warm until ready to assemble and serve tortas. Makes about 4 cups. (Note: Salsa Ahogada can be made 1-2 days ahead and stored in the refrigerator in a lidded container.)
- Assemble Torta Ahogada: Preheat broiler. Slice baguette/rolls lengthwise and broil, cut-side up, until toasted, 3-5 minutes. Meanwhile, chop or shred Carnitas into small pieces. Spread about ¼ cup of the refried beans on one half of the toasted baguette, then top with about ⅓ of the Carnitas. Add sliced avocado in an even layer. Spread a lighter coat of beans on the other baguette half and place on top to make a sandwich. Slice into thirds and arrange on a rimmed serving plate or flat-bottomed bowl, cut-sides down. "Drown" the sandwich in Salsa Ahogada by ladling it all around and on top; garnish with pickled red onions. Assemble the other sandwiches and serve immediately (with lots of napkins!).
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
- Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
- Serve with tortillas and suggested toppings to make tacos.
CARNITAS
Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.
Provided by Kay Chun
Categories dinner, meat, tacos, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
- Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
- Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
CARNITAS SUPREMA SANDWICH
This is a hearty delicious sandwich made from prepared Carnitas . I buy already cooked Carnitas from a local Mexican market in the deli section. They are yummy on their own accord but as anything I do, I add my own twist. I also buy bollitos (Fresh rolls similar to French rolls) from the market. As the carnitas may already be a bit salty, do not add salt. Makes about 6 sandwiches.
Provided by Chef Lee C
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a clad skillet (don't use cast iron because you will be deglazing) add the carnitas and any juice from the carnitas. Add the vegetable stock, shallots, garlic, onion powder, and black pepper. Stir well. Cover and Sauté at low heat for about 15-20 minutes and extract as much flavor as possible in the stock. Remove from heat. Strain the meat from the liquid and set stock aside. Return the meat to the skillet and brown slightly to remove some of the excess moisture. With tongs remove the meat into a bowl and set aside. Add the wine to the skillet and deglaze the pan at low heat and cook half the wine off , while stirring with a heat proof rubber spatula. Scrap all the yummy brown material from the skillet. Return the stock to the skillet and simmer at medium low heat and reduce a bit more.
- In a separate container, mix corn starch with a bit of water and make a roux. Slowly add to stock and thicken into a gravy. Return meat to skillet and mix thoughly.
- Split bollitos lengthwise and stuff with meat mixture. Add slices of avocado and pico de gallo.
- Enjoy.
Nutrition Facts : Calories 191.6, Fat 6.6, SaturatedFat 1.1, Sodium 197.3, Carbohydrate 26.4, Fiber 3.7, Sugar 0.6, Protein 4.2
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