“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” ~ Cesar Chavez
I posted a photo of marinated onions on Instagram the other day and had several people ask for recipes. Here you go, friends. Tell me how it turns out for you. Better yet, tell me who you feed.
Betsy’s Carnitas for a Crowd
1/4 cup olive oil
6 pounds pork roast, fat trimmed, cut into 1” cubes
1 sweet onion, chopped
1 red pepper, chopped in 1” strips
3 tablespoons sea salt
3 tablespoons chili powder
1 teaspoon cumin
3 cloves garlic, crushed
2 bay leaves
1 teaspoon finely grated orange peel
1/4 cup lime juice
3 tablespoons orange juice
1 tablespoon balsamic vinegar
1 [12 ounce] coke
4 sprigs of fresh thyme
2 teaspoons of fresh oregano, chopped
Heat oil in dutch oven. Brown meat and set aside. In drippings, sauté onion, peppers, orange peel, cumin & chili powder. When onions soften, add garlic. When garlic begins to brown and is fragrant, add meat, bay leaves, juices, vinegar, broth & coke. Bring to a boil. Reduce heat to low and simmer, covered for 2 hours. If juices reduce too quickly add more chicken broth. After 2 hours, remove lid, add fresh herbs and simmer uncovered for 30 min. to allow juices to thicken. Remove bay leaves & thyme sprigs before serving.
Serve with corn tortillas or Mexican bolillos.
Garnish: fresh limes, pico de gallo, sliced jalapeños, avocado slices, crumbled queso blanco & marinated red onions*
I serve buffet style and let guests make their own taco/open faced sandwich.
Marinated red onions
1 large red onion
1/2 cup grapefruit juice
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon fresh oregano, finely chopped
Slice one large red onion into 1/2” slices. Broil for 10 minutes until soft. [turn once halfway] Separate into rings, discarding the blackened, dry outer ring. Mix all ingredients together. Chill overnight.