My family is lucky to be surrounded by some incredible Latin chefs whose amazing creations are always influencing us. And even though I’m Italian, I cook more Spanish and Mexican food than anything else. In fact, my husbands favorite recipe is my Pernil. It may seem like crazy-talk, but it’s true! I once roasted five of them (they take 6 hours each) for his 30thbirthday bash. Can you say true love?
This week my Fave Friday goes to my good friend, Daisy Martinez. Her new book, Daisy: Morning, Noon and Night recently hit the stores and it’s a must have! Daisy great passion for food and family really shows in this awesome new book. I highly recommend it to anyone who loves to cook but doesn’t have all day to do it. In true Daisy style, the recipes are easy to make and not at all time consuming. Daisy is someone who loves to feed people. She’s a mama to four amazing kids, so she really understands the pressures and time constraints of cooking for the family. Her recipes will help you feed your family but still be able to spend the bulk of your time enjoying their company. Made with love from the inside out, THIS BOOK ROCKS!
Slow Cooked Carnitas Tacos
Makes a boat load of tacos (at least enough for 8 people)
1 teaspoon salt
1 tablespoon Adobo
1 teaspoon black pepper
1 1/2 tablespoons brown sugar
1 1/2 tablespoons dried oregano
1 teaspoon chipotle chili powder
1/3 cup apple cider vinegar
1 cup water
2 large bay leaves
5-6 pound bone-in pork shoulder, trimmed of most (not all) of it’s skin and fat
To assemble tacos, you will need:
1 package of corn tortillas (these are also super simple to make on your own & the flavor can’t be beat)
1 whole avocado, diced (or some guacamole)
1 cup shredded red cabbage
hot sauce- our fave is El Yucateco’s Green Habanero Sauce
Corn tortillas are very stiff right out of the package. I prefer to heat them directly over my gas range. For optimal deliciousness and step by step directions, read rock star Chef Rick Bayless’ tips for heating tortillas
1. Place salt, adobo, black pepper, brown sugar, oregano, chipotle chili, vinegar, water and bay leaves in the pot of a large slow cooker. Whisk until combined. Place pork into the pot and cover.
2. Cook on low setting for 7-8 hours. Remove pork from cooker and shred with two forks. Serve and enjoy!