Experimentation

Tortillas is something I’ve never learned to make properly but when I saw a recipe for pork carnitas I had to give it another try. These can’t really be proper tortillas since they are made with butter rather than lard but they were tasty nevertheless.

Tortillas

3 cups masa harina
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
2 cups chicken broth

Blend together the dry ingredients and then cut in the butter until mixture is crumbly. Stir in the chicken broth until just mixed. Divide mixture into 12 portions, roll into balls and keep covered until they are cooked. One at a time, flatten balls into about a 6-inch circle and toast in a nonstick pan a few minutes on each side until browned. Cool on a wire rack.

Pork Carnitas

2 pounds pork roast, cubed
salt and pepper, to taste
3 tablespoons flour
1 tablespoon olive oil
several cloves of garlic, peeled
1 cup chicken broth
juice of a lime

Preheat oven to 350 F. Toss pork cubes with flour, salt and pepper and brown in the olive oil over high heat in a dutch oven. Remove from heat. Add the garlic, broth and lime juice. Cover and bake at 350 F for 90 minutes. Add water as needed to keep meat moist.

I served my carnitas on the tortillas with some red onion (cooked until soft) and avocado and topped with cilantro. A salad of lettuce and tomato completed the meal.