CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

Carnitas

4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)

1 quart beef broth

2 cups chunky tomato salsa either prepared or homemade

water

salt

2 cups fresh tomato salsa either store bought or homemade

16-24 corn tortillas (you will double them up)

directions

In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa.  Add enough water to completely cover the meat.  Cover and bring to a boil.  Reduce heat to low and simmer, covered for 3 to 4 hours or until meat pulls apart easily.  Add salt to taste.

Preheat oven to 400 degrees.  Remove meat from liquid in pot and discard the liquid.  Spread the meat out in a roasting pan.  Break the meat into small chunks.  Roast meat for 15 minutes until brown and crispy. 

For store bought tortillas, heat them in a microwave.  Place them on a paper towel on the floor of the microwave.  Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer).  Microwave on high heat for 10 to 20 seconds.  If you do not have a tortilla warmer, keep them wrapped in a clean cloth towel.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them.  Top with salsa.  Serve with grated lettuce, shredded cheese, beans, and don't forget the California Classic Guacamole.

Note:  To add extra flavor to your refried beans, add salsa and cheddar cheese when warming the beans up and mix together well.

When I make the Carnitas, I immediately add extra salsa to the meat when I take it out of the oven.  It keeps the meat moist.

(for the California Classic Guacamole see dips)

MEXICAN BUBBLE PIZZA

Mexican Bubble Pizza

1-1/2 pound lean ground beef

1 package taco seasoning mix (1.25oz)

3/4 cup water

1 can (10-3/4 oz) condensed tomato soup

1 can (16.3oz) Pillsbury Grands Homestyle Refrigerated Buttermilk Biscuits

2 cups shredded cheddar cheese

Choices for toppings

shredded lettuce

chopped tomatoes

salsa

sliced olives

sliced green onions

sour cream

Directions

Cook ground beef in skillet over med-high heat.  Stir frequently until thoroughly cooked; drain. Stir in taco seasoning mix, water and soup.  Heat to boiling.  Reduce heat to low and simmer uncovered for 3 minutes.

Separate dough into 8 biscuits and cut each into 8 pieces.  Gently stir biscuit pieces into ground beef mixture.  Spoon mixture into ungreased glass 13x9 inch pan.

Bake at 375 degrees for 18-23 minutes or until sauce is bubbly and biscuits are golden brown.  Sprinkle cheese over top.  Bake 8-10 minutes longer or until cheese is bubbly. 

Cut pizza into 8 squares and top with sour cream and your favorite choice for toppings.

Have all your ingredients ready

brown ground beef, drain, add water, seasoning mix, and soup

gently stir in biscuit pieces

spoon into glass pan

Begin baking time. After 18-23 minutes, sprinkle cheese over top and bake 8-10 minutes longer.

 there you have it

and...

don't forget the toppings!