Feb 16, 2009, 4:14 AM
Post #1 of 15
Just as a point of information, do professional carnitas cooks really season and cook their product with all the things that I've seen in home recipes?
Orange, o.k. maybe.
Milk? Come on...
Oregano? Might not be bad, but I can't detect any.
Sweeteners such as sugar, in order to caramelize the carnitas? Could be good, but I've not tasted sweetened carnitas in either michoacán or Querétaro.
Orange Fanta or Coca Cola. Give me a break!
Beer. Why do so many cooks so often think much Mexican food has beer in it?
Salt. Well, sure.
I'm not planning on cooking any carnitas at home, as we have several excellent sources for them professionally made, at a reasonable price. Besides, I limit myself to indulging in this rich, often fatty dish maybe three times a year.
(This post was edited by Anonimo on Feb 16, 2009, 4:16 AM)