On the Menu:
Salsa Verde Carnitas Salas
All you need to do is add heat and texture (crispiness) to this already cooked carnitas - in addition to adding some extra flavor. I only used half of what I purchased at TJs, saving the other half for another meal I've got in mind to try out later this week! I also had a small orange bell pepper on hand and figured that might be a nice crunchy addition to the rich pork dish. I gave the peppers a quick chop and let them sauté in a bit of oil. Once the pan was nice and hot and the veggies had a slight brown I shredded the carnitas by hand and added it in. This only takes a few minutes, and you can turn the temp down a bit to medium heat at this point. The idea here is to get a little crispness on the pork and let it meld with the peppers. After I deemed the pork ready (just a couple minutes of sautéing) I added a liberal pour of the salsa verde. You can really eye ball this depending on how saucy you want the dish to be. Definitely add enough to make sure the veggies and pork are decently submerged in the sauce. Turn the temp down and let the combo simmer lightly for as long as you'd like. I let mine go about 30 minutes. If you are in a hurry, you really only need to let it sit for about 5 minutes. But if you've got time to let the flavors develop then I would suggest doing so.
|The TJs necessities|
|Sautéing orange bell peppers|
|Crisping the carnitas|
|Rich Dahlicious Carnitas!|
Simple salad - mixed butter lettuce & raddichio, along with chopped avocado and cucumber tossed in a mild pico de gallo. I used the pico as the dressing because it was lemony and light.
|Salas pre pico|
Alls I did was toss the salad, top it with the carnitas and the rest is history! The cool crunchy butter lettuce, the creamy avocado, the zesty pico de gallo and OF course the rich and tender carnitas made this a perfectly Dahlicious Monday Night Mexican Dinner.
Come back later in the week to see what else I'm cookin up!