Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco.
Human beings have been smoking foods since they accidentally found out that a piece of meat left on the side of a wood fire acquired a different taste than treating it only with heat from flames or coals.
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
These barbecued beef ribs are part of a five-part series devoted to chipotles–those many varieties of smoked chiles.
This smoked black bean dip recipe is part of a multi-part series devoted to chipotles–those many varieties of smoked chiles.
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb.
Chipotle brings a smoky heat to the table in any dish. It’s especially successful in this recipe for meatballs.