I am really intrigued with the lime and tequila approach. Nessa, do you have any suggestions for proportions? I realize that this does not have to be an exact science but, are you pretty heavy on the lime juice? (I would be.) Is there a tart note in the finished product? I would think that the tart against the fattiness would be a good thing. I am thinking of just adding a little Mexican oregano and maybe a bit of garlic but I am leaning toward keeping it simple with predominately lime and tequila. What about salt? When do you add and how much?
I, too, am eager for Nessa's exact proportions, but I will wade in here as well.
Just made some a few days ago. To 2 lbs cubed pork shoulder added 2 chopped onions, 4 cloves garlic (smashed and minced), a couple of chopped jalapenos, nice dusting of New Mexico red chile powder, couple teaspoons each of cumin and Mexican oregano. Tossed it all together and let it sit overnight in the fridge. Next day put cubes into large dutch oven and added about 1/4 cup lime juice, 1/2 cup orange juice and 1 cup of tequila. Then enough chicken broth to cover cubes. I added no salt other than what was in the chicken broth. Let that simmer stovetop, partically covered, till the liquid was gone. Then dumped them into a lasagna pan and spread them out into one layer and roasted them at 450 for about 10-20 minutes.
They were wonderful.
But let me restate here that you can add whatever intrigues you to the stewing broth. The whole point is to infuse the meat with flavor while it cooks, and then fry it. Often I add a bay leaf (and remove it of course for the frying stage). This is a great recipe with which to experiment with various types of chiles, herbs, and other seasonings/liquids. As one person suggested, try Coca Cola. In my own personal view, there's no "right way" and no "wrong way." It's hard to screw this up.
PS - Fifi - I haven't made them with beef, but when we lived in New Mexico, I had a Mexican friend that did. She essentially made green chile stew, but without the flour, potatoes, peas, etc., and then when the liquid all boiled away (the Mexicans call this stage carne seca), she fried it up in beef fat that she had rendered from scraps she got from our local butcher. Frequently she used pork lard that she had rendered from her own scraps. Her beef carnitas were really, really good, but I never liked them quite as well as the traditional pork. So please understand that while I am posting and explaining this method, I am not necessarily "advocating" it (to quote a previous poster).
Edited by Jaymes, 20 May 2004 - 08:10 AM.