BIG JUICY GOODNESS WITH PORK

Tonight is, by sheer necessity, carnitas burrito night. By which is meant that my apartment mate is dominating the kitchen cooking up stuff to take over to her boyfriend's apartment later in the week because the poor little shmoo can't cook worth diddly, what with being a typical modern waspy Californian Russian Jew. Lord only knows how those people survive, or what they eat. Gefilte fish ain't part of the programme once your this far out west.
Neither, apparently, is brisket with a nice salad.

Fortunately other than a symbolic appreciation for kosher, he doesn't have any food hang-ups. He's more or less a meat eater, and sort of on our side of the fence about gluten, as well as kind of enthusiastic about fish.

He can not stand salt or chilipeppers, and has the usual goofy ideas about nutrition which one expects from a neurotic middle-class white Californian, minus the new-age nonsense and star-gazey food-cultism.
So he's cool with normal sources of protein.
In addition to gym-clown kibble.

In the past I may have mentioned that my apartment mate, despite being of East Asian (Cantonese) ancestry, has no problem whatsoever with dairy. Butter, cheese, milk, yoghurt, cream ..... it's all good.
Her pet shmoo is lactose intolerant!
Nebech.


CARNITAS BURRITO!

Carnitas is made by braising pork (Boston butt) in lard and spices on low heat for about four hours. The end product is tender, juicy, and delicious.
It can be used in several ways, but for a bachelor like myself the simplest approach is to head around the corner to the local tacqueria and request a serving of chopped chunks with rice, cheese, guacamole, sour cream, and vegetable matter, rolled in a flour tortilla. No beans. Not strictly speaking, the typical Michoacanese treatment, but with generous splashes of hot sauce it is total gustatory heaven.

If they made a decent chile verde, that too would be perfect. But the only people who do that are either New-Mexicans or myself, as pretty much everyone from south of the border prepares weird green muck with tomatillos, which are a fine vegetable, let us not dispute that.
They just aren't very suited to anything at all.
Certainly not simmered Boston butt.
Which is the chosen meat.

Chile verde with tofu is an abomination.


It has been ages since I prepared carnitas or chile verde at home. There is scant point in doing so, as all I need is one serving, rather than ten pounds of tender cooked pork. I'm not running a taco stand.


The place close at ten o'clock.
I had better get a move on.




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