For TWA
3 pounds pork shoulder
Water
1 tablespoon McCormick Seasoning (a must, or salt) Read the ingredients in the McCormicks, you will see why it is so good on this type of regional cookingl
2 large garlic cloves smashed and chopped
1 medium white onion, medium dice or chunks
2 teaspoons ancho chile powder (really, I like more and maybe a pinch of thyme and some cumin if you like it)
Salt
Pepper
warm corn tortillas (soft of course)
Cut the meat and the fat into 1-inch cubes or chunks if you like it that way. Almost cover the meat with water in a heavy and wide pan, I like to use one of those porcelain covered iron pots. Add the McCormicks or salt and boil it but dont put a lid on it. When the water boils, set the heat to simmer, and cook it until all the water has cooked out. Now the meat should be really tender, but not stringy or falling apart. Dont overcook it.
Lower the heat a little bit more and cook it till all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over. This whole part should take about 1 hour or a little more. A slow cooker is good too if you like it soft and stringy, a lot of people do. I dont but its good for tacos like that.
Take the meat out of the pan.
Drain all but about 2 tablespoons of the fat and heat over medium low heat. Add the onions and saute until soft and almost clear. Add the garlic, meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt or McCormicks and pepper.
Serve this with corn soft tortillas. Some Mexican ladies here do this like stew and add chunky potatoes with the water and others put a palm full of masa in at the last to thicken and flavor it. I think it makes it too much like carne guisada.
This is a little bonus I hope you like
Azteca Avocado Salsa:
3 papayas, peeled, seeded, and diced small
2 mangoes, peeled, diced small
3 avocados, cut into small dice or chunks
1 large red onion, cut into small dice (I really think less onion is better, my husband likes a lot)
1 or 2 red or green jalapeno pepper, minced (If you like them, red is sweeter. My kids like both)
1/4 cup cilantro chopped
2 large limes or limones, juiced
3 tablespoons olive oil, never use mayo
Mix it all together very gently in an earthenware or ceramic bowl or dish.
We drink agua fresca with this, here is a good recipe for a favorite kind that is like an ade.
1 cup sugar
1 qt pure water
Juice of two fresh oranges or 2/3 cup
Juice of two large lemons or 3 T lemon juice
Juice of one lime or 2 T
1 washed orange, sliced
1 washed lemon, sliced
1 washed lime, sliced
Mix the sugar and 2 cups of water. Bring to a boil and stir till the sugar dissolves. Cool it a bit. Mix this just before serving and serve over ice. I use a big glass pitcher, put ice chunks in it then add everthing and swirl it.
Hope this is what you needed.
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