Ingredients
1 ½ lb boneless chicken thighs or breast
1 can black beans, drained
2 tbsp EVOO
½ cup orange juice (or juice of 2 oranges)
¼ cup lime juice (or juice of 2 limes)
1 onion, sliced
4 cloves garlic, minced
1 cup sliced mushrooms (optional)
2 tsp Peachy’s Mexican Dried herb Mix (or: ½ tsp each: chili powder, ground cumin, ground coriander
And ½ tsp Peachy’s Mediterranean mixed herbs)
Salt and pepper to taste
Directions
Heat oil in a deep skillet, add onions and garlic, sauté for 3 minutes.
Add chicken, juices, herbs and seasonings.
Cook on medium low with lid on for 20-25 minutes.
Meat is now tender and easy to shred.
Transfer chicken mixture, juice and all in a sheet pan and ‘roast’ in 350 oven for 15 minutes or juices become sticky and meat sort of crispy on edges.
Carnitas, a Mexican dish, are generally made as above (braised or roasted) using pork shoulder on the bone, pork fat back with skin, pork butt or pork loin. Carnitas is a dish in itself and eaten as is with Mexican rice and beans or as an ingredients in tacos, tamales and tostadas.
TACO MAKING:
Carnitas
red onions sliced
cilantro chopped
Mixed greens, chopped
Corn or flour tortillas
Limes
Optional shredded cheese