It's Cinco de Mayo and I had Subway for dinner, too busy for home cooked food this evening, a full day of work, TKD, soccer, and a haircut instead. However, yesterday, on Quatro de Mayo we had our annual Cinco de Mayo pot luck at work. We have a few part timers and a few job shares and Wednesdays are the only day of the week where the whole team is present. We work in a very stressful environment and ensuring fun is had by all keeps morale high and my team members happy. This was our fifth year and one I expect to continue for some time to come, I believe it is one of the team's more preferable events. Anyhoo.....I decided to try something new this year and I was pleased with the results of both so of course I thought to myself, "haven't blogged in forever.....write it down before you FORGET......AGAIN!!!!"
Corn Salsa
3 Cups corn, grilled and removed from ears
1/2 red onion
1 large or -2 medium jalapeno peppers
3 Tomatillos diced
1/4 cup cilantro, unless you are making it for my mom, than forget it completely!
1 Lime juiced, approx 1 T
Salt to taste
Mix all ingredients together together and enjoy. Can be made a day in advance.
Carnitas Marjie Style
6-7 Pounds Pork Shoulder
2-3T vegetable oil or olive oil
1 large onion chopped
6 garlic cloves
3t cumin
1T chili powder
1-16 oz can petite diced tomatoes3 cloves
3 bay leaves6 fresh sprigs of oregano
3 chipotle chilies chopped with 2T adobo sauce2C Chicken stock
Salt Pepper
- Salt and pepper pork well
- Preheat oven to 325 degrees
- Sear pork on all sides and put into large roasting pan (Using some of the oil)
- In pan used for searing, saute onions, when translucent add garlic and cook 2 minutes longer
- Add chilies and adobo sauce
- Add tomatoes and scrape all the browned pieces off the bottom of pan
- Pour over pork
- Add all remaining ingredients to roasting pan
- Cover with foil and cook until tender - I believe mine was in the oven for 5-6 hours
- Remove and let cook lightly
- Remove as much fat as possible and discard
- Shred pork and store in refrigerator
- Pour all the remain in the roasting pan into a container and refrigerate overnight
- NEXT DAY -
- Skim all fat off the pan juices
- In a blender puree ingredients into a smooth sauce
- Mix pork and sauce together a on low heat cook for an hour or so
- Eat and enjoy
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