Today's meal was carnitas - which is a slow-cooked pork - served with a salsa verde cruda and homemade tortillas.
I found the carnitas recipe in a gifted Better Homes and Gardens magazine, as well as the recipe for the salsa. The carnitas were tender and pulled apart very easily, and came out full of great flavor. They needed a little splash of color, so I added just a few minced red bell peppers on top to make them look super pretty. The recipe made plenty for all of us here, plus plenty for leftovers the next day - Yum!
The tortillas were easy to make and easier to eat. Fluffy, warm off the skillet, and fresher than any other tortillas I have ever had. Without space to keep a tortilla press, I used a glass pie plate to press my tortillas on a cutting board between two layers of parchment paper. They came out a little smaller than I had expected, but that may have been due to a small edge around the bottom of the plate that kept me from pressing out any further. I will have to perhaps try rolling out some with a rolling pin or maybe some other flat pan next time. Stay tuned!
My wife found that the tortillas didn't even need the carnitas - just a little salsa verde cruda!
This salsa was simple to make and just a perfect condiment to the meal. Tomatillos, avocado, garlic and a jalapeño pepper blended together make this salsa cool but with just the right amount of kick.
Thanks for reading and see you again soon!
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