Some of the best mexican I have ever had was in CO & I have been to mexico 6 times.Can you get decent carnitas out east?
Chile Verde.....
Carnitas
- Thread starter stosh
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- admiral ackbar noms anti nom e pluribus unom little meat nom nom deh dee nom nom nom narlus nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom n nom nom nom nom nom no nom nom nom nom nom nom nom nom nom nurlus nom nom nom nominal nominus maximus aurelious phe-nom-i-nom stfu to knom or knot to knom to nom or not to nom vietnom
Chile Verde.....
i thought it meant "braised pork" or "delicious" or "my goodness, that is truly a terrific entree"
Sooo... today we are having a "lunch" meeting at our office. Basically it's for our bosses to tell me and the other employee how much longer we will be working here. Guess where they're getting lunch from? The taco shack!!!
Carnita's 2 days in a row!! NOM NOM NOM!!!!!
Carnita's 2 days in a row!! NOM NOM NOM!!!!!
Hopefully no pink slip on the side.
I WANT CARNITAS!!!
Guess I'll drive into the barrio tonight looking for some grub
I had five beef tacos from the Taco Loco truck today in your honor Stosh!!
No pink slip with my Carnitas. We were re-assured that our company will be up and running at least into the new year.
well that's good news, at least through the holidays.
Then it was just free carnitas and you can't beat that
Yeah we landed a medium sized job out of the blue yesterday. That combined with the few other small jobs should keep us solvent into the next year.
Anybody need Architectural services?
Translated literally carnitas does mean "little meat."
It's made by slowly cooking pork in liquid (usually water, sometimes broth, and sometimes with a little orange juice or something like that added) on low heat until the liquid evaporates and the fat is rendered, at which point you crank the heat to brown the pork in the fat. The result should be super tender and juicy meat with a brown and crispy crust.
Chipotle is crap. (It's like panda express: dumbed-down bland junk for the masses.) There are dozens of family-run taquerias and trucks in the bay area that run circles around that stuff.
It's made by slowly cooking pork in liquid (usually water, sometimes broth, and sometimes with a little orange juice or something like that added) on low heat until the liquid evaporates and the fat is rendered, at which point you crank the heat to brown the pork in the fat. The result should be super tender and juicy meat with a brown and crispy crust.
Chipotle is crap. (It's like panda express: dumbed-down bland junk for the masses.) There are dozens of family-run taquerias and trucks in the bay area that run circles around that stuff.
I almost stopped at a roach coach on my way back to work.
Now I am wishing I had.
Now I am wishing I had.
After those tacos for lunch, I now want to go back for a burrito for dinner.
i went to casa romero for some mexican last night...great mole sauce. delightful margaritas, one had chartreuse in it...fancy.
Mmmm... mole...
After those enchiladas for dinner, I now want to run back to the toilet.
the tags in this are the best. I'm sad that I used up my quota. I'd like to add:
E pluribus uNOM
E pluribus uNOM
Doh!After those enchiladas for dinner, I now want to run back to the toilet.
How was the Mole sauce though?
Mole sauce FTW!
it was actually very good. had a little bit of kick to it which i'm not used to with mole around here. good nutty/chocolatey taste...which is going to sound great after my last post.
It's like ALL "mexican" chain food. Bleah.
Now, the real deal, in Mexico.... another story. Nom nom nom.....
i've only been there once, but i recall it being excellent.
Added.
Better yet, maybe just rename the food forum "NOM NOM NOM"
ask and ye shall recieve
At my old job, my co-worker used to bring Carnitas and other Hispanic food to lunch everyday. It looked, smelt and was delicious. I gave him 5 dollars and his wife made me some for the next day. Soooo delicious.
vietNOM....LOL