How to make the perfect carnitas recipe: a step by step guide
A few years ago, a chef friend of mine introduced me to this recipe for carnitas.
It is a simple, but delicious recipe that can be made in minutes.
You can use any kind of eggplant, though I like to use the tender, crunchy ones.
The meat and vegetables are chopped into very small pieces and then cooked until they are tender.
I find that when I cook carnitas in this way, it gives them a richer, richer flavor.
I also like to add some salt to the mixture to help with the thickening of the eggplant.
You may also want to add chopped cilantro to the dish, if you have it.
All of this comes together to a wonderful, satisfying, and healthy meal that can take just a few minutes to make.
Here are the steps for making this recipe: 1.
Chop the eggplants into smaller pieces.
(I prefer to use about a medium eggplant.)
Cook them until they’re tender, about 20 to 25 minutes.
(You may want to use longer if the eggpans are larger.)
Add salt to give them a rich flavor.
Cook for about 20 minutes, or until the egg plants are almost cooked through.
(If you don’t have eggplans that are very large, they’ll be cooked longer, but you won’t be as rich.)
4.5 from 4 reviews Chicken carnitas with eggplant recipe with photos Author: Natasha Trotter Recipe type: Dinner Cuisine: Italian Serves: 6 Ingredients 1 pound boneless skinless chicken breasts, cut into thin slices 1/2 cup water 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon chili powder 1 tablespoon minced garlic 1/8 teaspoon ground cumin 1/16 teaspoon salt 1 cup cooked eggplant (1 medium eggplant will make enough) 2 tablespoons tomato paste 1 tablespoon extra virgin olive oil 3 tablespoons chopped fresh cilantro leaves, leaves about 1/3 cup Directions In a large skillet, heat the oil over medium-high heat.
Add the garlic and onion powder.
Cook until they become translucent.
Add in the chili powder, salt, and cumin, and cook for another minute.
Add all the other ingredients to the skillet and mix well.
The eggplant should be soft and fluffy, with no lumps.
Place the eggplate in the hot skillet and cook until the meat is cooked through, about 6 to 8 minutes.
Add additional water if needed.
Serve immediately, topped with chopped cheddar cheese. 3.5.3208