Recipe

1. Start by cubing 3 pounds pork shoulder and then browning them in the multi-cooker. You don’t have to brown them first, but it does enhance the flavor.
2. Chop up 2 onions and 2 de-seeded poblano peppers, and saute them in the multi-cooker for about 3-5 minutes until the onions go translucent.
3. After the onions have cooked enough, add 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1 tablespoon of oregano.
4. Dice 3-5 cloves of garlic and add that into the multicooker as well.
5. Finally, add in a can of soda, lemon-lime or coke, the juice of 2 limes, the juice of 2 oranges, and the zest of 2 oranges.
6. Then, put the lid on and seal it. Set the cooking time to 25 minutes and then wait 10 minutes after the multi-cooker turns off before you do quick vent on the rest of the steam.
7. The float valve will drop after 2-3 minutes and then you can open up the multi-cooker, shred the meat, which will be very easy, and put it under the broiler for just 3-5 minutes until the pieces start to get a bit crispy.
8. Pile it onto tortillas and serve with your favorite toppings!

The post Shed Hours Off Traditional Pork Carnitas by Making them in a Multi-Cooker! appeared first on falafelandcaviar.com.

While many other Mexican favorites such as tacos, burritos, and guacamole are more well-known, huaraches are unique and worth your attention.

The huarache dates back to the 1930s and was born in Mexico City.

The base of the huarache is an oblong, platter-shaped portion of fried masa dough. This means that the dish is based on corn flour.

After the dough base is ready, the huarache is then topped with smashed pinto beans or normal refried beans.

From there, any chef has the ability to be as creative as they want with the huarache’s toppings.

Some common huarache protein options include carnitas, chorizo, ground beef, or chicken.

Veggie options also abound for huaraches. It’s common to see diced tomatoes, chopped onion, avocado, lettuce, and guacamole on top of huaraches. Many chefs also add cilantro to their huaraches to give them character.

Finally, the huarache is topped with queso fresco and sometimes with sour cream. This large creation is definitely a fork and knife dish, as it cannot be tackled with one’s hands only!

Have you ever tried a huarache? What do you like on yours? The possibilities are truly endless.

The post Huaraches are a Delicious Mexican Staple appeared first on falafelandcaviar.com.

Recipe

1. Start by cubing 3 pounds pork shoulder and then browning them in the multi-cooker. You don’t have to brown them first, but it does enhance the flavor.
2. Chop up 2 onions and 2 de-seeded poblano peppers, and saute them in the multi-cooker for about 3-5 minutes until the onions go translucent.
3. After the onions have cooked enough, add 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1 tablespoon of oregano.
4. Dice 3-5 cloves of garlic and add that into the multicooker as well.
5. Finally, add in a can of soda, lemon-lime or coke, the juice of 2 limes, the juice of 2 oranges, and the zest of 2 oranges.
6. Then, put the lid on and seal it. Set the cooking time to 25 minutes and then wait 10 minutes after the multi-cooker turns off before you do quick vent on the rest of the steam.
7. The float valve will drop after 2-3 minutes and then you can open up the multi-cooker, shred the meat, which will be very easy, and put it under the broiler for just 3-5 minutes until the pieces start to get a bit crispy.
8. Pile it onto tortillas and serve with your favorite toppings!

The post Shed Hours Off Traditional Pork Carnitas by Making them in a Multi-Cooker! appeared first on falafelandcaviar.com.

While many other Mexican favorites such as tacos, burritos, and guacamole are more well-known, huaraches are unique and worth your attention.

The huarache dates back to the 1930s and was born in Mexico City.

The base of the huarache is an oblong, platter-shaped portion of fried masa dough. This means that the dish is based on corn flour.

After the dough base is ready, the huarache is then topped with smashed pinto beans or normal refried beans.

From there, any chef has the ability to be as creative as they want with the huarache’s toppings.

Some common huarache protein options include carnitas, chorizo, ground beef, or chicken.

Veggie options also abound for huaraches. It’s common to see diced tomatoes, chopped onion, avocado, lettuce, and guacamole on top of huaraches. Many chefs also add cilantro to their huaraches to give them character.

Finally, the huarache is topped with queso fresco and sometimes with sour cream. This large creation is definitely a fork and knife dish, as it cannot be tackled with one’s hands only!

Have you ever tried a huarache? What do you like on yours? The possibilities are truly endless.

The post Huaraches are a Delicious Mexican Staple appeared first on falafelandcaviar.com.