Carnitas 3 Ways – Part 1 – Street Tacos

In pre-pandemic times I would host many dinner parties and cook for others. It’s obviously been increasingly difficult in the past year to cook for more than just myself and my boyfriend (Who isn’t even with me seven days a week to have all our meals together).


I enjoy batch cooking but I also do not enjoy eating the same thing over and over again. I like variety so one of the things I enjoy doing is reworking leftovers. One way I do this is by making a bit batch of some sort of protein, so then dinners come together quickly with this base already done.


I was in the store the other day and there was a nice price on pork butt so I decided to take advantage. Even though I got one of the smaller pieces it was still over 3 pounds. One of my favorite preparations for pork butt is Carnitas and specifically preparing it in a pressure cooker. I cannot take credit for the recipe that I use, you can find that recipe from My Lilikoi Kitchen here.


I probably made 4 to 5 different dishes this week with all the Carnitas I made. Just my luck that the boyfriend is on a diet so he is reluctantly avoiding some of my cooking. I’m sharing the three ways I enjoyed this protein dolled up most.

The meat after it was finished in the pressure cooker
The meat shredded and finished under the broiler for some crispy edges


FIRST UP – CLASSIC STREET-INSPIRED TACOS

This recipe is not really about quantity but what I like to have on hand when I making tacos. I am a huge advocate of soft corn tortillas, they are my favorite for a taco. Remember you cannot take those puppies straight out of the package and enjoy them they must be heated up. Are usually just warm mine up in a skillet. I have yet to find that Abuela who is going to give me homemade tortillas and right now I don’t have the time to make them myself.

For tonight‘s tacos:

  • Soft corn tortillas
  • Carnitas
  • Cilantro
  • Lime
  • Fresh Guacamole (not pictured)
  • Quick Pickled Red Onion
  • Queso fresco

The picture is pretty self-explanatory assemble with your desired ingredients. I like red or white onions on tacos but when they are completely raw I don’t like having bad breath for days. As I’m getting the rest of my dinner ready I take the diced onion and let them soak in a bit of white vinegar, orange juice, and salt. This takes the “bite” out of the onion while still maintaining crunch and enhancing flavor.

Rework Leftover Risotto – Arancini

Instead of making rice, cooling it, seasoning it, etc, for arancini, why not take a shortcut to enjoy this deep-fried deliciousness sooner? The asparagus risotto from last night was left over and it already has so many of the ingredients you would use if you’re making arancini from scratch – rice, cheeses, seasonings, even some vegetables. While I normally have seen it made with peas, who is stopping me from making an asparagus version?

LEFTOVER RISOTTO ARANCINI

  • 2 cups risotto
  • 3 eggs, divided, beaten
  • 1 cup shredded cheese
  • 1/2 cup flour, seasoned with salt and pepper
  • 1 cup bread crumbs, either Italian seasoned or you can season your own
  • Peanut oil or other high heat oil for frying
  • Grated cheese and tomato sauce for serving, optional

Mix the risotto with one beaten egg. Scooping about 1/4 cup at a time, cup the risotto in one hand and fill with a couple of tablespoons of cheese. Wrap the rice mixture around the cheese until no cheese can be seen, forming a round ball. Lay out shallow bowls or dredging trays – fill one with the flour, the other with the remaining eggs, and the third with the bread crumb mixture. When all the balls have been formed, dredge in flour, dip in the remaining egg mixture to coat, and then toss with the bread crumbs, being sure to coat the entire arancini. You may place in the fridge to cool for a little while, about half an hour, or you may freeze to fry at a later time.

Coat a heavy bottomed or cast iron pot with about 3 inches of oil. Using a candy/deep fry thermometer, heat the oil to at least 350 degrees, but do not exceed 380 degrees. When oil is ready, take arancini out of fridge or freezer, drop in the oil 2-3 balls at a time (do not overcrowd the pot – you want to fry, not steam). Fry about 5 minutes, turning halfway, until the arancini is a deep golden brown. Remove from the oil and drain on paper towels. When ready to serve, dust with a bit of grated cheese and have warm tomato sauce for dipping on the side.

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Where have I been?

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I knew it had been awhile since I have posted anything. The blog has taken a back burner to retail, working crazy hours during the holidays, working crazy hours post holidays, being in school again, and of course, GrubHub. However, having just popped on the site, I did not realize it’s been three months!

To prove I’m still cooking, but doing more eating than writing, some highlights from my Instagram account and my phone in general. You can follow me at @greekgrl927 and/or search #accidentalchef

  
Bucatini with Sausage and Ricotta

  
Salted Pretzel Toffee Bark

  
Omelet I made at work testing out new products

  
Risotto I made at with that is making me itch for a pressure cooker, if only for risotto…

  
Carb overload. Cod with a lemon butter cracker crust and Greek lemon potatoes

  
Deep Dish Pizza love continues 

  
Beer and Cheese Soup with a Pretzel Bun

  
S’mores Mix