We reached our final day in the Mexican Pavilion and it was a rousing success. The picture might look a bit like dog food I forgot to take the picture before I took the food out of the pan and the plate/placemat color combination isn't the best, but it was delicious. Nik and I made slow-cooker Carnitas and then used the meat to make enchiladas. The end result may not look pretty, but it was a huge hit. Since Bil was home, we got an additional nod of approval.
The Carnitas themselves were super-easy. You make up a quick spice rub, rub it on some pork and put the whole thing in the crockpot for 10 hours. What you end up with is succulent, lightly spiced meat that is easily shredded with just a couple of forks. You then have the basis for about a million Mexican dishes. Nik and I decided to make enchiladas.
Now, I'd like to say that we lovingly crafted our enchilada sauce from scratch but it was the end of the week and we were tired. Canned enchilada sauce is your friend in times like these. Put some of the enchilada sauce in the bottom of a pan, roll the Carnitas in a corn tortillas (warmed in a damp paper towel in the microwave for 20 seconds) with some crumble queso fresco and put them then the pan (as many as you can fit in one layer). Spread more enchilada sauce over the top, crumble some more queso fresco over the whole thing and bake at 350 degrees until hot (about 15 minutes). It's a quick, easy and delicious weeknight dinner!
Nik and I have thoroughly enjoyed our first foray into Cooking Around the World Showcase. This week, we head to Norway! Since we visited Norway last summer, we are looking forward to reliving some incredible memories while we cook yummy food.
See ya real soon!