While May 5th is cause for celebration on it's own, it is of extra special importance in our home, because it is Ken's birthday! Last year's celebration was complete with Ken's favorite Cokes from Mexico (made with cane sugar), pork carnitas, tostadas, queso blanco, watermelon and mint, and chocolate cake to hold the birthday candles.
This year, we're headed to the Inner Harbor for a little time away to
celebrate Ken's birthday! Here's a snap shot from our first trip to the Inner Harbor when we were dating.
Happy Birthday, Ken! Where, oh where, would I be without you in my life? I sure don't know where, but I know it would be so sad and lonely.
Happy Cinco De Mayo,
-Domestic in the District
P.S. Here's the (rather long) recipe and directions for making the Pork carnitas:
(Note: I followed this very loosely, so it will work just fine if you don't follow it exactly!)
* 3 medium or 2 large russet potatoes to equal about a pound,
peeled and diced
* 1 (2 to 3-pound) pork loin
* 1/2 yellow onion, whole, plus 1 onion, chopped
* 2 garlic cloves, smashed
* 2 bay leaves
* 12 ounces raw chorizo, casing removed and crumbled
* 1 (28-ounce) can diced tomatoes
* 2 canned chipotle chiles in adobo, finely chopped (seeded and
ribbed for less heat)
* 2 tablespoons apple cider vinegar
* 1 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* Salt
For serving:
* 16 corn or flour tortillas or tostadas
* Lime wedges
*Queso Blanco or Queso Fresco
*sliced bell peppers
* 1 avocado, halved, pitted, peeled and sliced
* 1 cup fresh cilantro leaves
Directions
Place the potatoes in a large pot of cold water. Add the salt, bring
to a boil and cook until tender, 20 minutes. Drain the potatoes and
set aside.
Place the pork in a large pot of cold water. Add the onion half, the
garlic, and the bay leaves. Bring to a boil then reduce the heat to
low. Simmer gently until the pork is cooked through and is no longer
pink in the center, about 45 minutes. Remove the pork from the water
and set it aside until it is cool enough to handle (discard the
cooking liquid). Using your fingers or 2 forks, shred the meat into
small pieces and set aside.
In a large skillet over medium-high heat, saute crumbled chorizo until
completely cooked through, 8 to 10 minutes, stirring often. Using a
slotted spoon, transfer the chorizo to a paper towel lined plate. Add
the chopped onions to the chorizo skillet and cook until soft, about 3
to 5 minutes, stirring occasionally. Add the shredded pork, the
tomatoes, and the chipotle chiles. Cook until the tomatoes break down
and release their juices, about 5 minutes. Return the potatoes and
cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and
salt, to taste. Continue to cook over medium heat until some of the
liquid has evaporated, about 5 minutes.
While the pork cooks, heat a medium skillet over medium-high heat. Add
a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and
continue to warm until the tortilla is pliable and heated through,
another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or
on a plate, cover with a kitchen towel, and set aside; repeat with the
remaining tortillas (or warm the tortillas in the microwave: stack
them on a plate and cover with a damp cloth; microwave for 30 seconds
and keep them covered until you're ready to serve).
To Serve:
Place the pulled pork in a serving bowl or bring to the table in the
cooking pot. Arrange the limes, avocado, and cilantro on a platter.
Pass warm tortillas so each diner can fill a tortilla with some of the
meat and accompaniments. Squeeze lime juice over each serving.
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