Carnitas Di Guardino

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Mexican-style classic side-dish that brings home-style flavor to your table
Carnitas Di Guardino recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Mexican side-dish features Pork tenderloin, Seeded and stemmed, Onion, peeled & halved, Peanut oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Carnitas Di Guardino recipe image
Print Recipe
0 Add to Favorites

Carnitas Di Guardino

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 756.1

Description

This Mexican side-dish features Pork tenderloin, Seeded and stemmed, Onion, peeled & halved, Peanut oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Salt and pepper 2 c Salsa Rojo, heated 1 c Sour cream 1.
  2. Trim the pork.
  3. Pound with a meat hammer to tenderize.
  4. Slice into thin strips.
  5. Cut the pepper into wedges so that it fits into the feed tube of the food processor.
  6. Use the standard slicing blade.
  7. Pack the pepper wedges and the bottom of the pepper horizontally into the feed tube, and process.
  8. Place the onion
  9. cut side down, and
  10. slice by hand into thin strips (you want the strips of pork, chile, and onion of roughly the same size).
  11. Coat the bottom of a griddle with the peanut oil.
  12. Grill the pork, peppers and onions over high
  13. heat until the meat is browned on all sides (
  14. add more oil if needed).
  15. Use the metal blade of the food processor to mince the parsley.
  16. Melt the butter and vegetable oil in a 10-12 inch skillet.
  17. Toss in the parsley and rice.
  18. Season with salt and pepper.
  19. Place the rice on a warmed serving dish, and spoon the meat mixture over.
  20. Top with warm Salsa Rojo.
  21. Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

Nutrition Facts

Servings 4

Amount Per Serving
Calories 756.1kcal
% Daily Value *
Total Fat 23.4g36%
Saturated Fat 6.5g33%
Cholesterol 176.0mg59%
Sodium 165.7mg7%
Total Carbohydrate 67.9g23%
Dietary Fiber 13.4g54%
Sugars 2.4g
Protein 69.6g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, butter, carnitas, cooked, grilling, guardino, halved, mexican, oil, onion,peeled, parsley, peanut, pork, rice, seeded, side-dish, stemmed, tenderloin, title, vegetable
Recipe Card powered by WP Delicious

Leave a Comment