Posts Tagged ‘mexican’
my carnitas
I can hardly believe it but jonesing for… turned 3 years old last week! Looking through all my recipes and photos was a wonderful little trip down memory lane until I realized I was missing something huge. Quite possibly one of the most important recipes I’ve ever written.
When I was a senior in college every weekend (well, it felt like every weekend) I would make carnitas at my friend’s apartment on Saturday afternoon so it would be ready and waiting for the weekly party festivities that evening. We’d eat tacos, drink margaritas, keep reheating the microwaveable queso, and devour our bodyweight in tortillas chips. Most of my fondest memories of college revolve around those nights, and thus, revolve around carnitas.
I’ve shared this recipe with my college friends but realized I’d never shared it on my blog, which is just a shame! It seems so fitting I would finally share one of my all-time favorite things in celebration of my blog turning 3, so here it is. It’s dead simple and just takes a little time and patience in the end. Just be sure to get a bone-in pork butt (it could also be labeled pork shoulder roast) – it makes all the difference in the world. I hope you create as many fond memories of this dish as I have. And here’s to 3 more years of jonesing for… !
tomatillo enchilada casserole
Tomatillos are one of those fascinating and underused ingredients in your everyday kitchen. I can understand why. They have an odd papery husk, they’re sticky as all get out, and are almost inedibly sour when served raw (confession: for many years I believed that raw tomatillos were poisonous – don’t ask me where or how I gleaned this “knowledge”.) They’re just, well, weird. But also incredibly delicious, tart, and a staple in Mexican cuisine.
I baked these up on a Sunday afternoon and have been eating them off and on all week. Like any good casserole it reheats beautifully (even with the sour cream on top) and the whole thing comes together pretty easily. The flavor is tangy and refreshing, but still hearty with the chicken and tortillas melting together in one awesome layer. It’s a light casserole, perfect for an 80 degree fall day.
