Z Tejas Dos Xxs Pork Carnitas Food

Z TEJAS DOS XX'S PORK CARNITAS

Steps:

• Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
• Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
• Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
• Drain the juices from the pork; reserve for later use.
• Discard the onions and remaining solids in the roasting pan.
• In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
• Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
• Using a slotted spoon, place the meat in the reserved sauce.
• Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

Z TEJAS CHILE FUDGE PIE

Steps:

• *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
• Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Purée in a food processor.
• Preheat oven to 325°F.
• Melt the butter and let cool to warm.
• Toast the chopped nuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
• Add chile puree.
• Stir in nuts and chocolate chips.
• Pour filling into pastry shell and bake for 45 to 60 minutes until done.