Sous vide

[stearns]

Cooked up some carnitas for enchiladas again last night, partly because I wanted them for dinner and partly because I wanted to test the recipe I was using, which states that you can shred and broil right away or let cool and toss the whole bag in the fridge for a week or freezer for months. This time I made twice the recipe, ate one for dinner (just as good as last time) and put the other bag in the freezer. Gonna give it a month or two then take it out, thaw in the bag and proceed as if I just took it out of the bath, I'll post back up with results whenever that happens.

For the one I ate last night, I strained out the aromatics and brought the juices (a lot of orange and lime in there) to a boil, put some minced onion and frozen corn in that to soak up some flavor then sauteed for inside the enchiladas as well as some peppers/onions and some cheese. I mixed the rest of the reduced SV juice with store bought enchilada sauce to top with. Worth all the extra effort