Traditionally these pork carnitas are braised in pork lard but purists will have to excuse my slightly simplified version here which uses just beer to slow braise a pork shoulder until it’s tender. My version also makes use of the skin by crisping it in the oven and then roughly chopping it and mixing it with the pork shreds.
Really this recipe is all about the sauce. Yes, there’s quite a few ingredients but the resulting dark and mysterious velvet concoction is worth the time and energy it requires to make it. Once made it can be stored in a jar in the fridge for up to 5 days. It is worth passing the sauce through a sieve for a super smooth finish. All the chillies mentioned here can be sourced online or at specialty food stores.
Making a vegetarian chilli con carne is surprisingly simple; replacing beef or pork with grains like lentils and quinoa makes for a deliciously light, yet rich and filling meal. You might be thinking it’s not going to fool you or the meat eater in your life, but I promise when you serve it up with a spicy smoky corn salsa and all the other accompaniments, nobody will have any complaints!
Corn tortillas are a must in LA and I would recommend you visit Picado in Dublin where they stock them or order online at mymexicanshop.ie. Any excess salsa will keep well stored in a jar in the fridge for at least 5 days.
Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don’t want to fire up the barbecue, the fish can easily be cooked on the griddle pan.
Huevos Rancheros is one of my favourite breakfasts and although traditionally served with corn chips, baked on a pizza base adds a similar crunch from the crust and makes an interesting twist. I whack my oven up to highest temperature it will go and bake my pizza bases on a pizza stone which you can get from most kitchen shops. Otherwise uses a metal baking sheet.
