carnitas tacos: and a very mexican christmas to you too.

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Caroling. The word conjurers up innocent children, pure faces pointed to the sky, eyes shut, their mouths in a perfect circular 'O'.

Our version of that was slightly different. Boisterous and loud, we traversed West 4th Street for two hours, bringing off-key joy to the neighborhood.

Delight and stares of amusement filled the air as we traipsed through Capers and Safeway, stalled outside of several restaurants, and amused those purchasing gifts for their loved ones.

We then carried on our musical ways to the boys house, singing in the car on the way there, and throughout Save-On-Foods.

With wine and pork in hand, we settled in for a lovely evening, filled with many new arrivals to our troupe and joy all around - a festive fiesta of a night. Ah, 'tis the season.

Carnitas

1 large pork roast

3 adobo chili peppers, with chipotle sauce, chopped

2 tsp. fresh ground black pepper

1 tbs. dried Mexican oregano 

2 tsp. dried basil

4 cloves garlic, minced

2 tsp. cumin powder

1 tsp. coriander powder

3 large tomatoes, chopped
1/2 large onion, cut into 4 pieces

4 cups chicken stock

salt, to taste

1. Place all ingredients in a large pot. Turn element to medium-high and bring to a simmer.

2. Simmer for 4 hours, or until pork is tender enough to shred and the liquid has boiled off or been absorbed into the meat almost completely.

3. Take two forks and rip apart the meat until it is completely shredded.

4. Serve on either hard or soft tacos with fresh salsa or pico de gallo, and lettuce. Re-fried beans are always a nice addition too. 

5. Pray. Eat. Enjoy and remember to swallow before belting out tunes that are off-tune and may not be pleasing to the ear, but are pleasing to the soul.