During Leon’s residency years in Iowa City, Iowa, we meet many great friends and one family in particular was the Ruelas, Yes they were from Mexico and made the most amazing dishes I ever tasted. One day after many bribing and bagging episodes Rafael Ruelas FINETELLY decided to share his secret recipe for “carnitas de Puerco” or shredded pork for tacos. Basically you get a pork shoulder roast and add all the ingredients Robin Miller has on her recipe excluding the caned tomatoes but adding cilantro, cumin and coriander. Cook it over night. The next day remove the fat and shred the meet. Save the leftovers on Ziploc bags and freeze for up to 6 months (if you can wait that long) It is delicious and I have been making this ever since. The meet is nice and moist and boy we love it on corn tortillas better than flour Enjoy.
Ps:- The both is delicious and you can use it to cook the rice just make sure to degrease it first.
Now the rice was okay but I did not care for the corn in there. I much prefer Rafael’s recipe for Spanish rice with smoked paprika. Hummmmmmmm so good.
1 comment:
Yummy! The pork does look amazingly good. Thanks for the review and suggestions. Did you cook your corn tortillas first or did you serve them plain? I am really looking forward to making these recipes again with all of the new suggestions.
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