I have to say that I’ve been annoyed by the food that is called authentic Mexican today. I grew up in California and my mom grew up with Mexicans. However, she never thought much of Tex-Mex cuisine, even though she was born and raised in Texas. Her Mexican food was the food of working class Mexicans; not fancy but plain, good tasting and filling, a cuisine that was based on both the availability and affordability of the ingredients; flour, corn, beans, cheap cuts of meat and of course herbs and spices.
I feel like beating myself up because in my youth I made Mexican food often and automatically, not needing a recipe, but following in my mother’s footsteps. Unfortunately, mindsnatched by other cuisines, I made Mexican food and the foods of my childhood less often and have forgotten the way of making many things, obliged to go to my ancient cookbooks for hints. Still, I know good Mexican food when I taste it!
It is difficult to find Mexican chillies here so I substitute with whatever I can find and that is usually Asian chillies. The above are from Cambodia and I call them “Apocalypse Now” chillies. One in a bowl of chunky guacamole is interesting, two are eyepopping and three are for Thai people or others who “love the smell of napalm in the morning.”
I used a pork belly that I found in the freezer to make the carnitas but a pork shoulder or whatever would work as well, as long as there is some fat content. Of course the belly cooked faster. The spices you use in the preparation of the carnitas are really important.
Old School Carnitas
1 pork belly, cut into cubes
1 onion, chopped
3 large garlic cloves, chopped
1 1/2 tsp salt
1 tbsp garlic powder
1 tbsp cumin
1 tbsp oregano
1 tbsp coriander
1 tsp cinnamon
Water to cover
Warm flour tortillas
Chunky, spicy guacamole with tomatoes
Grated cheese
Mix the pork belly, onion, garlic, salt, garlic powder, cumin, oregano, coriander, and cinnamon together. Refrigerate overnight.
Place the pork belly mixture in a heavy pot and just cover with water. Bring to a boil and simmer for about an hour until all water has evaporated. Fry the meat in the fat residue until brown.
To assemble: Place some carnitas in a warm tortilla, sprinkle with cheese and add some guacamole. Roll or fold and eat immediately.
Wine suggestion: Cote du Rhone
It all looks delicious 🙂
Thank you truc.
Delicious and not a Texan in sight 😉
🙂
Food after my own heart. 🙂
Looks FANTASTIC, Rosemary!
And the line, “One in a bowl of chunky guacamole is interesting, two are eyepopping and three are for Thai people or others who ‘love the smell of napalm in the morning'” made me laugh out loud 🙂
I used to substitute Asian chiles for jalapeños, serranos, and the like when I was in France too. Sometimes, you just have to take what you can get!
Thank you Daisy. I’ve learned to take what I can get but with caution 🙂
Reblogged this on Food and Health Tips.
All we can get here is Tex Mex. So depressing. These look amazing.
Tex Mex is not bad food Greg, it’s just food that has been adjusted to American tastes and lifestyles. Most “real” Mexican young people of this generation probably assume that Tex Mex is authentic Mexican food. No one’s Mexican mother in the U.S. pats her tortillas out by hand anymore as our next door neighbor did 🙁
Very Nice! I promise my post was not influenced…
Thank you Phil. I’ve got to look at your post!
You have inspired me for brunch tomorrow! But im going for chipotle chillies.
Lovely looking dishes! I’m very ignorant about Mexican food and would DEFINITELY need to follow recipes in cookbooks but it always looks so appealing (like your dishes here) that I should make the effort more often 😉
I adore the look of the little dish of chillies – like a red flower bursting out of the bowl (or some blood sucking octopus 😉 )
Thank you trix. More like “blood sucking octopus” 😀
Oh yes – yes please! I’ve just been out for a lovely meal, with moules and vension bourguignon, but I’d happily tuck into this beauty, Rosemary.
I am sooo jealous!!! Do you live in France as well? Within the last few years it’s become very commonplace to see signs outside of small restaurants in Quebec City (Canada) proclaiming “Moules et Frites” !!!
Frugal is from Wales Cecile. But I think he lives somewhere else now, some where Britishy 😀
That does sound like a lovely meal Frugal! That reminds me, I have a rolled wild boar roast in the freezer.
I love carnitas! Ive been in a homemade tortilla kick and this is just the filling for them. I’d even throw in some radishes which should be in season verrrrry soon. Great post! Muy bien hecho!
Thank you Amanda. I’ve just been looking at my tortilla press/cooker 🙂
Yum looks amazing. I love anything with guac!
http://www.khoasinclair.co
Thank you Khoa.
Right on target with this one! Simple is best. Provecho!
Jon
PD You conveniently avoid mention (and photographic evidence) of the state of the pot post-carnitas….
Thank you Jon. Yes, the pot 😀
Well I’ll be damned….as some old folks used to say! I never expected to see a recipe for carnitas here on your blog – and they look so delicious. (I’ve never in my life seen ‘pork bellies’ for sale at any market except for the U.S. stock market but I assume you’re able to buy them in France. That’s so interesting!! And – I’m pinning this recipe – for sure!!
Pork belly here is called poitrine de porc. But you should be able to find them for sale because in the last 3-5 years, they have become very popular. Try the Chinese markets.
Lovely recipe, story and pics, as ever Rosemary. The chili shot is wonderful. It says “warning! heat!”
Thank you Conor. Those chillies are not for babies 🙂
I love Carnitas!
It’s been so long for me but I do love them too!
Good one! Now I want some Mexican food.
I want MORE 🙂
Hi Rosemary, I love Mexican food and prefer the authentic vs Tex Mex too. To the point where I grow as many types of chillies as I possibly can. Where do you get good tortillas in France though? Or do you make your own?
I can make my own but these I just bought in the store. They always have that El Paso Brand.
I’ll look out for that brand next time I’m shopping!! Thanks so much!
Beautiful – I think I’d go for 2 chillies 😉
I would have put two but then I didn’t want to set M. Parret’s soul on fire 😀
Reblogged this on dollcoronel.
Out of all the “authentic” recipes I have seen, this is the first one that I have seen describe the cooking process properly!
Thank you
Thank YOU Curt.