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Since Shan and I are going to be going to the gym ass crack of dawn early in the mornings now I decided it would be easier if I prepared some quick breakfasts in bulk so we could just pop them in the microwave and go when we get back. Thanks to Sonya for the idea! I often stop at a taqueria around the corner to get their breakfast machaca burritos, which are super hearty and delicious. I decided to do my own take on those with a machaca-style carnitas.

My normal carnitas are a bit different from this, but the procedure is the same, in essence. Also, I don't measure ingredients, so the measurements are approximate.

1 pork shoulder/butt ~4 lbs, cut into quarters or sixths (or however you can do it if the bone is in)
1 large onion, diced
1 large poblano or pasilla pepper, diced
LOW SODIUM beef/pork/chicken stock, to cover meat ~ 1 quart
2 cups chopped tomato
1 tbsp cumin
1 tbsp chili powder
1/4 tsp chipotle powder (or a dried chipotle, rehydrated and minced, or a chiptole in adobo, minced)
1 packet sazon (optional)

Put some oil in a heavy dutch oven or crock pot, get it hot and brown the pieces of pork. Toss in the onions and pepper and brown them a bit with the meat. Cover the meat with stock and dump in the rest of the ingredients, stir and bring to a slight boil. Lower heat to an easy simmer and cover. Let cook for a couple hours, checking every now and then to make sure nothing is sticking to the bottom or boiling over. After a couple hours the meat starts getting pretty soft and should easily come off the bone, if there is one. Give it a stir and keep it cooking until it is very tender and starts falling apart, another hour or so. Generally you shouldn't need to add more stock but, depending on your pot geometry, you might. Keep it wet if the meat is still firm, eventually it will completely fall apart and you can start shredding it in the pot with forks. Keep cooking it down, being careful to watch for burning now, until all
most all the moisture is gone. Now is the time to taste and season. It's important to use low sodium stock because this can get really salty if you don't, so save your salting until this point. Keep the meat moving around and, once it starts to stick or burn to the bottom and all the liquid has evaporated, turn it off. You can store this in the fridge for a few days if you don't need it right away.


I also made a quick pico de gallo to go with it:
1 large onion, diced small
2 tomatoes, diced
2 jalapenos, diced
half a bunch of cilantro, chopped
juice of one lime
salt to taste

We had 14 large burrito size tortillas left after other meals and a couple practice burritos this morning, where I determined about 1 1/2 eggs per burrito would be good, so I scrambled 21 eggs, with salt and pepper and some milk. I got all my components ready so I would have easy access during the burrito-construction.



If you want to make great burritos there is one thing you have to do to wrap them just right: Steam the tortillas. I improvised a steamer by simmering some water in a cast iron skillet with a spatter screen on top. Steam each side for about 30 seconds, about as much time as it takes to roll the previous burrito, and you'll find wrapping them is SO much easier, no tears and you get a tight roll.

I filled each one with about two large spoonfuls of scrambled eggs, one large spoonful of carnitas-machaca, pico de gallo, shredded cheese, hot sauce and a dab of crema.


They ended up being pretty big, so only about eight fit on a small cookie sheet. I put these in the freezer and tomorrow I will dump them in big Zip-Lock bags.


Heh, I *did* end up tearing my first one, because I spazzed out and didn't steam the tortilla long enough, but it's all good.


( 8 comments — Leave a comment )
(Deleted comment)
Jun. 24th, 2010 04:17 pm (UTC)
Hmm, that's weird. You call them caramel-frosted and Delphica just mentioned that, on the East Coast, they call them some crazy name (maybe just the bars) and we call them maple donuts.

And, are you kidding? You're always posting pictures of your delicious beaner-garden, it drives me nuts. Actually, Shan is signing up for our local CSA, so it won't drive me too nuts anymore.
Jun. 24th, 2010 04:22 pm (UTC)
Oh, she called them "Long Johns", so yeah, it must be just the maple bars and not all maple donuts.
Jun. 24th, 2010 04:35 pm (UTC)
I am surprised to see you put sour cream on before freezing. How does that hold up in the microwave?
Jun. 24th, 2010 04:37 pm (UTC)
I don't know, I've never done it before. I read a bunch of different people's posts about it and some said they used sour cream, so I assume it's fine.
Jun. 24th, 2010 05:03 pm (UTC)
looks good. I never thought of making them and freezing them for later.
We have the same exact cutting board and I am jealous of your stovetop.
Jun. 24th, 2010 11:12 pm (UTC)
those look amazing. Also, i am pleased to see a bottle of Sriracha on your counter. :)
Jun. 25th, 2010 03:52 am (UTC)
I love this idea but I am fairly certain that in my house I would get one the first day, and the next time I looked in the freezer, it would be empty.
Jun. 25th, 2010 04:02 am (UTC)
Ha! Well depending on how much we drink/smoke this weekend we might eat them all in one go.
( 8 comments — Leave a comment )