CARNITIAS A LA COMBI
 

INGREDIENTS

Pork - this recipe is a good use of an inexpensive cut of pork

Dried chilies - depending on the heat you want use Chipotles (Smoked Jalapeno), Anchos (Mild), Cascabels (Medium), New Mexican (some what hot) or Negro (kind of fruity and medium heat)

Garlic

Cilantro

Tomatoes

Cumin

Beer

Tortillas
 

Recommended Blodgett Equipment:

BCX Combi Oven

 

Preheat to: 300F on the combi mode

 

  

  1. Soak the dried chilies. Remove seeds and membrane inside the chili.

  2. Add soaked Chilies to food processor and blend with garlic, cilantro, tomatoes, cumin, and beer to a smooth thin paste.

  3. Sear the pork shoulder or green ham then coat with the paste. Cook on combi at 300 degrees with the core probe set to 170 degrees.

  4. Remove fat cap and bone.

  5. Serve with corn and flour tortillas, pico de gallo, guacamole, sour cream, diced tomatoes, queso blancho and cilantro leaves, rice and barachco (drunk beans). You will know its good when it runs down your arm.