Recipe created by Beth Dooley
December 22, 2011
Serves 4 to 6
Crispy cubes of roasted savory meat, carnitas is a staple of the Mexicans and Guatemalans who have settled in the American Midwest. It’s terrific tossed with pasta or folded into a tortilla. Serve carnitas over creamy polenta or mashed sweet potatoes or with real cornbread and a side of braised red or green cabbage.
2 pounds pork, lamb, or goat, diced into ½-inch cubes
¼ cup vegetable oil
4 cloves garlic, minced
1 jalapeño, minced
1 onion, halved and thinly sliced
1 tablespoon ancho chili powder
Salt and freshly ground black pepper
Preheat the oven to 450 degrees. In a mixing bowl, toss the meat with the oil, garlic, jalapeño, onion, and ancho chili powder.
Season the meat with salt and pepper.
Spread the meat on a baking sheet and roast, stirring once or twice, until it is nicely browned and crisp, about 15 to 20 minutes.