Chef James Vincent Recipes -Recetas del Chef

. . . . . . . . Celebrating The Mexican Independence.

This month you will find easy, fast and delicious Mexican recipes that you can make at home and enjoy with your family. During this month I am celebrating with some of the Celebrities such as: Karime Lozano, Guy Ecker, Kate del Castillo (Mexican Actors from the famous Soup Opera "Vidas Cruzadas") at Conga Room in Los Angeles, California celebrating "El Grito de la Independencia de Mexico." Karime Lozano was the host of this Event.

The "Webnovela" is entitled Vidas Cruzadas (Crossed Lives) and will star well-known Hispanic actors Kate del Castillo and Guy Ecker. Carlos Sotomayor is the producer. -- Steve McClellan-

Carnitas Mexicanas
  Ingredients:

• 5 lbs. Pork Shoulder or Butt
• Fresh Rosemary
• Fresh Thyme
• 1 whole onion
• Garlic
  
• Salt
• Pepper
• Red and/or White Wine
  

  Directions:

Carve the pork into two or more pieces for easy handling, rinse well under cold water and pat dry with a clean paper towel.  Remember to wash your hands frequently and keep your work station clean when working with fresh meat.  Rain the salt, pepper, rosemary and thyme over the meat and set aside.  In a very hot skillet pan, lightly oiled, sear the outside of the meat on all sides so that is has a nice caramelized color and place in a cast iron dutch oven (cast iron pot, with lid, for cooking).  When all of the meat is seared and in the cast iron dutch oven, deglaze the skillet with some white and or red wine.   I like to use a combination of red and white for more flavor.  Add the liquid from the pan to the meat, cover with some more wine so that the meat is at least 3/4's submerged.  Cover with thin slices of onion, chopped garlic and close the lid.  Place the dutch oven in the oven at a low temperature for 24 hours at 170 degrees F.  The meat should cook at a low temperature, (do not exceed 180 degrees F), to keep the flavor in the meat and to produce a very tender product.
Buon Appetito.