More Fiesta fun

By Christina Hall

Published Wednesday, June 25, 2008

Here are a few more recipes from our Mexican themed supper club this past weekend, I hope you enjoy them.

Pork Carnitas

3 pounds of boneless pork shoulder 3 cloves garlic, crushed 3 onions cut into four wedges 3 carrots, peeled and cut into 1 inch pieces 3 stalks of celery cut into 1 inch pieces 3 tomatoes, chopped 3 Tablespoons and 1 teaspoon chili powder 1 Tablespoon and 1 / 4 teaspoon salt 3 / 4 teaspoon cumin 3 / 4 teaspoon dried oregano 3 / 4 teaspoon black pepper 3 bay leaves Place pork, onion, carrot, celery and tomato in a large pan, season with all the spices. Add enough water to cover. Bring to a boil and then reduce to a simmer until meat is tender. Marla made this recipe and said that she doubled all the vegetable and spice ingredients. She started the recipe on her stovetop for an hour and then put everything into her crockpot for 12 hours. She took the meat out of the pan and shred it. Then she drained the vegetable spice mixture and we served it in a bowl to add as people wanted to their carnitas. Right before serving we heated the tortillas a little in the microwave with a damp papertowl on them, this made them easier to roll.

Tres Leches

The name of this cake in literally translated as three milks and when you read the recipe you will see why. I have seen this in numerous Mexican restaurants and wandered how it would taste. Everyone really loved this. 5 eggs 1 teaspoon baking powder 2 cups white sugar 1 / 2 teaspoon vanilla extract 1 1 / 2 cups all-purpose flour 1 / 2 cup unsalted butter 2 cups milk 1 14-ounce can sweetned condensed milk 1 12-ounce can evaporated milk 1 1 / 2 cups heavy whipping cream 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 by 13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1 / 2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time and mix until well blended. Pour batter into prepared pan. Bake for 30 minutes. Pierce the top of the cake several times with a fork. Combine the whole milk, evaporated milk and condensed milk together and pour over the top of the cake. While the milk mixture is soaking into the cake, whip your whipping cream, 1 teaspoon of vanilla and the remaining 1 cup of sugar together until thick. Spread over the top of the cake. Be sure and keep this cake refrigerated.