Dos Caminos Carnitas and Idaho® Potato Hash
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Credit: Ivy Stark, corporate chef, Dos Caminos, New York
The National Culinary Review, October 2014
8 lbs. lard
4 lbs. pork butt, cut in large cubes
2 T. whole peppercorns
10 bay leaves
2 sprigs fresh thyme
1 large stick canela
1 cup orange juice
1 cup cola
1 can condensed milk
Salt, to taste
8 Idaho® russet potatoes, peeled
2 cups all-purpose flour
26 oz. raw beef chorizo
2 white onions, chopped
Salt and freshly ground black pepper
1 cup oil, or as needed for frying
1. Preheat oven to 300ºF.
2. In large, deep pot, melt lard. Add pork, peppercorns, bay leaves, thyme, canela, orange juice, cola and condensed milk; bring to a simmer. Put in oven; cook 1-2 hours, until tender.
3. Remove pot from oven; heat on burner to brown outside. Season with salt, to taste. Keep warm.
4. With box grater or shredding blade of robot coupe, shred potatoes. Rinse until water is clear.
Drain. Place shredded potatoes on clean kitchen towel; squeeze to remove all excess water.
5. Put potatoes, flour and eggs in large mixing bowl; mix well.
6. Cook chorizo in large nonstick skillet over medium heat, breaking any lumps, until starts to crumble and is cooked through. Add onions; saute until translucent, about 3 minutes. Season with salt and pepper.
7. Add chorizo/onion mixture to shredded potatoes. Mix to combine.
8. Heat about ¼ inch oil in large, heavy skillet over medium-high heat. When oil is sizzlinghot, add mixture in separate piles, like large pancakes. Cook until nicely browned on bottom, about 3-5 minutes. Flip over; brown other side about 3-5 minutes.
9. Transfer hash browns to paper-lined plate; drain. Season with salt and pepper.
10. Serve immediately topped with carnitas. Put hot sauce on side.
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