*Feliz Cinco De Mayo*ole!*

[HairOfTheDog]

LC, I grew up on a Mexican food. We still do tamales, enchiladas, tacos and chili rellenos on most holidays instead of the traditional American foods. If you make some good carnitas filling, you can do a lot with it. My favorite is simple and pretty healthy: warmed corn tortilla tacos with a squeeze of lime, very hot tomatillo sauce, some fresh cilantro, a bit of very sharp shredded cheddar, and two full jalapenos (I like very spicy food). You can also put the carnitas in warmed flour tortillas with beans and cheese and make awesome burritos or enchiladas. Really versatile. All of these dishes go great with sour cream and guacamole (if you like it) and any kind of alcohol. I prefer a margarita. Simple margarita recipe below too.

Carnitas Filling (6-8 servings)
Ingredients
1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
¹⁄₄ teaspoon cumin
¹⁄₄ teaspoon dried oregano
¹⁄₄ teaspoon pepper
1 bay leaf

Directions
1. Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred.



Patron On-the-Rocks Margarita
(I like blended ones too, but they give me brain freeze).
1 ¹⁄₂ ounces patron silver tequila
1 ounce patron citronge liqueur
¹⁄₂ lime, juice of
¹⁄₂ lemon, juice of
Combine all ingredients in a shaker with ice. Shake til chilled, then pour over ice.

I'll switch over to Pacifico beer after one margarita if I'm celebrating. Tequila is the only thing that completely erases my mellow and makes me way too feisty; it turns me into this if overly consumed (you would definitely wanna taze me):