The next experiment in braising went much better.

So you brown some carnitas, right? Set them aside for a moment. Then make a paste from chipotle chile powder, salt, cumin, garlic, onion, and pickled jalapenos. Cook it until it smells so good that you want to stick your head in the pot.

Add some liquid refreshment.

Put the pork back in, along with a cinnamon stick, cover tightly, and simmer for a couple of hours.

Shred the carnitas, add in a bunch of cubed sweet potato and let simmer for another half-hour.

Mix in a bunch of chopped fresh cilantro and find some corn tortillas.

Oh wow. Best. Tacos. Ever.

We had it with spinach salads full of mushrooms and feta cheese to cool down the spice.

This more than made up for having to eat lamb shanks.

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