Homemade Taco Seasoning

Hello there friends! It's been a while, hasn't it? I've been cooking like crazy but haven't found the time to put together a proper post for you. After modifying my recipe no less than 6 times, I'm finally ready to share with you this homemade taco seasoning.

Pork Carnitas Tacos

Carnitas - seasoned shredded pork - is my favorite carnivorous option for Mexican food.  It actually means "little meats", who knew!  I like carnitas on my nachos, in tacos and burritos, with a shot of tequila, and so on!

This month's (June 2011) Everyday Food magazine is a really good issue.  It's where I got the recipe for the Roasted Salsa I made last week and also where I found these Pork Carnitas Tacos.  Making it especially exciting, this recipe called for a cast-iron skillet so I was able to use my Le Creuset!  Nope, still not out of the "it's so cool because it's new" phase yet!

Pork Carnitas Tacos

2 pounds boneless pork shoulder, cut into 1.5 inch pieces  We bought 2.6 pounds and have leftovers for days!

In a large cast-iron skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high.  Cook, turning pieces occasionally, until water evaporates, about 45 minutes.  It took about an hour for my water to evaporate, probably because I used extra pork!  

Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes.

Taking photos of meat is pretty gross, I must admit.  In an effort to minimize the disgust and show the transformation while cooking I made this nice little collage.  It shows the pork: first before meeting the hot stove, next covered with water, third about halfway through the cooking process, and finally beginning to brown after 45 minutes.

The Whole Enchilada

May I begin by saying there's not much Mexican culture or cuisine in Pennsylvania?  I'm trying to name a Mexican restaurant other than Mad Mex and Taco Bell and I think of one off the top of my head. On the other hand Bryce grew up in Southern California, need I say more? A few weeks ago Bryce had suggested that I make enchiladas. Good idea. So, I made enchiladas from the Better Homes and Gardens cook book, of course! Corn tortillas, chicken, sour cream, cream cheese, almonds, etc...

They were so good! I should have softened or heated up the tortillas before I rolled them because some of them cracked and made it look ugly :( But other than that, very good, Bryce and I agreed! The only problem was that I'd never eaten an enchilada before. I knew what I made had tasted good, but didn't know if that's how enchiladas were supposed to taste! The other night we finally made it to a mexican restaurant called Mexico Restaurant - clever huh? I got a chicken enchilada with green sauce and it was pretty similar to what I had made, and equally as good! The overload of free chips and salsa, beans and rice, half of a serving of flan, and a Corona later I was STUFFED! Maybe next time I make them at home I'll have all those fancy fixins, too!

My enchiladas:

Restaurant enchilada:

Lunchtime Gluttony

Most days I pack my lunch. I make a lousy turkey sandwich with mustard and no cheese, to save calories, EW. Trying to pretend it's roast beef with melted cheese and lots of mayo does NOT work, by the way. Packing saves calories and money, of course. About once a week I'll buy my lunch - living on the edge, I know! Most of the women in my office go crazy over the nachos from a Mexican place a few blocks away, but I'd never had them. Finally, I went in search of the nachos.

Side note: Amy, my wonderful cousin, is my food advisor. She's the person who inspired me to learn to cook, and the one who I call with food questions regularly. (What's the difference between heavy cream and whipping cream? Can I use the blender if it says to use a food processor? Can I freeze this?! So on and so forth...) I trust Amy in ALL things food and would probably eat tree bark if she told me to. Anyways... Amy introduced me to carnitas. It's seasoned pork that's so yummy and salty and used in a lot of Mexican dishes.

I got the nachos with carnitas and all the bells and whistles, guacamole, sour cream, salsa, and whatever else they put on there.

Pros: Yummy, delicious, fantastic nachos! They're so messy you need a fork to eat them. There's honestly enough for 2 people.

Cons: The battle with your eyelids to remain open for the afternoon at work! You're so full and happy once you're done, it's time for a food coma. Inconvenient for a work day, I'd say!

Before:



After: It's the best I could do!