Hey hey Mamacita!
So glad to meet ya!
Come over, I’ll treat ya
So sit and down eat, yah?
Mexican food brings me much joy and comfort. Somehow I don’t feel unique for that. Pretty much every date I’ve served sumptuous South of the border nibbles responds in kind. The hot like a cheetah mamacita just comes out. It’s on at that point with no turning back. You can’t close Pandora’s box of bodacious body bumping. So heed my disclaimer: Unimaginable pleasure will result from whipping these carnitas up. Those with whack taste buds and distaste for debauchery should probably find a new recipe site.
Total time: 25 minutes
Projected cost: $12
Drinking buddy: BANGARITA or a cerveza
Ingredients (serves 2)
1. 1 tbsp vegetable or canola oil
2. 2 tbsp brown sugar
3. 2 dashes CAYENNE PEPPER
4. 1/2 cup water
5. 2 chicken breasts/ pork butt
6. 1/2 onion chopped finely
7. Corn tortillas
8. 1 orange quartered
9. Cilantro for garnish
10. 1 Serrano CHILI diced
11. 1/2 AVOCADO sliced thinly
12. 1 lime quartered
13. Salsa (not pictured, see below)
On medium heat, pour oil into the pan and sautÈ the onion and chili until translucent (approx 2 min). Add the water, brown sugar, and cayenne pepper. Squeeze the orange and limejuice in, throwing the peels into the mix.
Add the chicken breast or pork butt; I used the chicken because it’s healthier, but traditionally you’d use pork. Life is all about choices so your call. Flip the chicken once the bottom cooks through (approx 3 min). Flip back and forth until all the liquid in the pan becomes a glaze (approx 7 min). Use two forks to shred the meat carnitas style!
Lay out the desired tortillas and fill with Mamacita Carnitas. Garnish with avocado and cilantro. Finally throw down some salsa. The ultimate salsa to serve with it is a TOMATILLO SALSA of Chicago chef Paul Kahan in DETAILS MAGAZINE. Words can’t describe how epic its is!
Serve the rest of the carnitas on a platter surrounded by the orange and lime peels. You are that classy!