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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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shredded pork mixed with a tangy, rather spicy, ancho sauce to use up left over shredded pork, or roast, for use as a filling in burritos, or tacos. Keeps for a long time in the fridge. Inspired by Diana Kennedy. Use less or no Serranos if you don't like it spicy, but I recommend using at least one for a bit of flair. Ingredients:
2 lbs shredded pork |
2 large ancho chilies, reconstituted, deseeded, and deveined |
1/4 cup chicken broth |
4 large garlic cloves |
4 fresh serranos (optional, recommended) |
1/4 cup white wine vinegar |
1/2 cup water |
1 tablespoon fresh cilantro |
1 tablespoon fresh savory |
1 tablespoon fresh basil |
1 tablespoon fresh oregano |
1 teaspoon cumin |
1 teaspoon salt (to taste) |
pepper |
Directions:
1. Add all ingredients to the blender and blend until smooth. Should be thick, if not, cook a little longer in the next step. Preheat a skillet to medium high, and add 2 TB oil. When it is very hot, but not smoking add the contents of the blender, and fry for 1 minute until slightly reduced, then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm. Serve in burritos, or with rice, and pico de gallo.
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