Traditional Carnitas

Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas_tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus_without the hassle of frying.

Our initial recipe for carnitas started by simmering the meat (taste tests proved boneless pork butt had the best flavor) in a seasoned broth in the oven and then sauteing it in some of the rendered fat. The flavor was OK, but too much of the pork flavor was lost when we discarded the cooking liquid.

So we reduced the liquid on the stovetop (after the meat had been removed) to the consistency of a thick, syrupy glaze that was perfect for coating the meat. Broiled on a rack set over a baking sheet, the glazed meat developed a wonderfully rich flavor, and the rack allowed the excess fat to drip off.

We emulated the flavor of the Mexican sour oranges used in authentic carnitas with a mixture of fresh lime and orange juices. Bay leaves and oregano provided aromatic notes, and cumin brought an earthiness that complemented the other flavors.

MEXICAN PULLED PORK

Servings: 6

Start to finish: 2 hours and 30 minutes

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

Pork:

1 (3 1/2- to 4-pound) boneless pork butt, fat cap trimmed to 4/5 inch thick, cut into 2-inch chunks

1 small onion, peeled and halved

2 bay leaves

1 teaspoon dried oregano

1 teaspoon ground cumin

Table salt and ground black pepper

2 cups water

2 tablespoons juice from 1 lime

1 medium orange, halved

Tortillas and Garnishes:

18 (6-inch) corn tortillas, warmed

Lime wedges

Minced white or red onion

Fresh cilantro leaves

Thinly sliced radishes

Sour cream

Adjust an oven rack to the lower-middle position and heat the oven to 300 F. Combine the pork, onion, bay leaves, oregano, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, water, and lime juice in a large Dutch oven (the liquid should just barely cover the meat). Juice the orange into a medium bowl and remove any seeds (you should have about 1/3 cup juice). Add the juice and spent orange halves to the pot. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cover the pot and transfer it to the oven; cook until the meat is soft and falls apart when prodded with a fork, about 2 hours, flipping the pieces of meat once during cooking.

Remove the pot from the oven and turn the oven to broil. Using a slotted spoon, transfer the pork to a bowl; remove the orange halves, onion, and bay leaves from the cooking liquid and discard (do not skim the fat from the liquid). Place the pot over high heat (use caution, as the handles will be very hot) and simmer the liquid, stirring frequently, until thick and syrupy (a heatproof spatula should leave a wide trail when dragged through the glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.

Using two forks, pull each piece of pork in half. Fold in the reduced liquid; season with salt and pepper to taste. Spread the pork in an even layer on a wire rack set over a rimmed baking sheet or on a broiler pan (the meat should cover almost the entire surface of the rack or broiler pan). Place the baking sheet on the lower-middle oven rack and broil until the top of the meat is well browned (but not charred) and the edges are slightly crisp, 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and continue to broil until the top is well browned and the edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with the warm tortillas and garnishes.

To warm tortillas, place them on a plate, cover with a damp dish towel, and microwave for 60 to 90 seconds. Keep tortillas covered and serve immediately.

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Nutrition information per serving: 339 calories; 127 calories from fat; 14 g fat (5 g saturated; 0 g trans fats); 147 mg cholesterol; 549 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 46 g protein.

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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Mexican Pulled Pork in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2018 .”

Nopal juice forms basis for new biodegradable plastic

Pascoe with nopal juice-based plastic.Pascoe with nopal juice-based plastic.

Nopal juice forms basis for new biodegradable plastic

Eco-friendly shopping bags among possible applications for the product

A researcher from Guadalajara, Jalisco, has created a biodegradable, natural plastic that could be used to make eco-friendly shopping bags. Its source? The juice of the nopal cactus.

Sandra Pascoe of the University of the Valley of Atemajac (Univa) told the news agency EFE that she has used both the most common variety of edible nopal — the opuntia ficus-indica — and the opuntia megacantha, which is known for its fruit called tuna, to make her innovative product.    

“The plastic is basically made out of the sugars of nopal juice, the monosaccharides and polysaccharides it contains,” she said.

Pascoe explained that the sugars, pectin and organic acids in the juice give it a very viscous consistency, adding “that viscosity is what we’re taking advantage of so that a solid material can be produced.”

Glycerol, natural waxes, proteins and colorants are mixed with the juice after it has been decanted to remove its fiber, creating a formula that is then dried on a hot plate to produce thin sheets of plastic.

Pascoe at work in the lab.

Pascoe at work in the lab.

The process was registered with the Mexican Institute of Industrial Property (IMPI) in 2014 and the National Council of Science and Technology (Conacyt) has contributed funding to advance the project.

The researcher said that she is now collaborating with the University of Guadalajara Center for Biological and Agricultural Sciences to determine how quickly and under what conditions the plastic will decompose.

“We’ve done very simple degradation tests in the laboratory; for example, we’ve put it in water and we’ve seen that it does break down [but] we still have to do a chemical test to see if it really did completely disintegrate. We’ve also done tests in moist compost-like soil and the material also breaks down,” Pascoe said.

She explained that in addition to shopping bags, the nopal juice plastic could be used to make products such as cosmetic containers, imitation jewelry and toys.

Tests are currently being conducted to establish how much weight the plastic can bear which will help determine what other products it could be used for.

Pascoe said the next step on the path towards commercialization will be to make or buy a machine that can make prototypes of the plastic bags in order to market them to businesses.

The scientist is also in the process of applying for a patent for her product from IMPI, which she said would allow interested companies to use the process she developed under a licensing agreement.

Source: Vanguardia (sp)

The Pee Wee Surfing League is back with six tournaments to be held in three Riviera Nayarit’s beaches.

The Pee Wee Surfing League is back with six tournaments to be held in three Riviera Nayarit’s beaches. They will take place from June 23 through October 14, 2018 and are a springboard for future surfing champions from the region.

The league is presented by Ramos Shapes, Sunset Bungalows, and Los Rudos SurfShop following the competition formats established by the World Championship Tour Top 33 from the World Surf League (WSL), the International Surfing Association (ISA), and the Nayarit State Surfing Association (ASENAY), with the support of the local surfing clubs from the different towns.

The first competition will happen in Sayulita on June 23-24 and will be the state of Nayarit’s qualifying kids’ and teens’ event for the national competitions. It’s open to kids and teens between the ages of 8 and 18 who will participate over the next five months in different phases of the circuit to classify for the grand finale on October 14th.

Upcoming dates: August 4-5, Sayulita; August 26, San Blas; September 8-9, San Pancho; September 22-23, San Blas; October 13-14, San Pancho.

Boy/girl categories: 18 and under; 16 and under; 14 and under; 12 and under; 10 and under; 8 and under. Category winners within each heat will receive a prize.

League director Rogelio Ramos, said the objective of the competition is to help young talent become top athletes.

“We also want them to have fun and enjoy the competition, to be motivated to learn and compete from the time they’re very young so that in upcoming generations we might see a Mexican at the World Surf League’s World Tour.”

He mentioned the current world champion is Mexican; which is it’s possible for one of these kids to represent our country and maybe even win a medal.

For more details: https://www.facebook.com/Ligapeeweesurfing/

The facts:
For the first time in history, surfing will be part of an Olympic competition during the Summer Olympic Games to be held in Tokyo in 2020, participating with men’s and women’s shortboard competitions. This, according to an agreement reached in Rio de Janeiro during the 129th session of the International Olympic Committee in an attempt to attract a wider—and younger—public.

Traditional carnitas, Puerto Vallarta Style!

Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas_tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus_without the hassle of frying.

Our initial recipe for carnitas started by simmering the meat (taste tests proved boneless pork butt had the best flavor) in a seasoned broth in the oven and then sauteing it in some of the rendered fat. The flavor was OK, but too much of the pork flavor was lost when we discarded the cooking liquid.

So we reduced the liquid on the stovetop (after the meat had been removed) to the consistency of a thick, syrupy glaze that was perfect for coating the meat. Broiled on a rack set over a baking sheet, the glazed meat developed a wonderfully rich flavor, and the rack allowed the excess fat to drip off.

We emulated the flavor of the Mexican sour oranges used in authentic carnitas with a mixture of fresh lime and orange juices. Bay leaves and oregano provided aromatic notes, and cumin brought an earthiness that complemented the other flavors.

MEXICAN PULLED PORK

Servings: 6

Start to finish: 2 hours and 30 minutes

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

Pork:

1 (3 1/2- to 4-pound) boneless pork butt, fat cap trimmed to 4/5 inch thick, cut into 2-inch chunks

1 small onion, peeled and halved

2 bay leaves

1 teaspoon dried oregano

1 teaspoon ground cumin

Table salt and ground black pepper

2 cups water

2 tablespoons juice from 1 lime

1 medium orange, halved

Tortillas and Garnishes:

18 (6-inch) corn tortillas, warmed

Lime wedges

Minced white or red onion

Fresh cilantro leaves

Thinly sliced radishes

Sour cream

Adjust an oven rack to the lower-middle position and heat the oven to 300 F. Combine the pork, onion, bay leaves, oregano, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, water, and lime juice in a large Dutch oven (the liquid should just barely cover the meat). Juice the orange into a medium bowl and remove any seeds (you should have about 1/3 cup juice). Add the juice and spent orange halves to the pot. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cover the pot and transfer it to the oven; cook until the meat is soft and falls apart when prodded with a fork, about 2 hours, flipping the pieces of meat once during cooking.

Remove the pot from the oven and turn the oven to broil. Using a slotted spoon, transfer the pork to a bowl; remove the orange halves, onion, and bay leaves from the cooking liquid and discard (do not skim the fat from the liquid). Place the pot over high heat (use caution, as the handles will be very hot) and simmer the liquid, stirring frequently, until thick and syrupy (a heatproof spatula should leave a wide trail when dragged through the glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.

Using two forks, pull each piece of pork in half. Fold in the reduced liquid; season with salt and pepper to taste. Spread the pork in an even layer on a wire rack set over a rimmed baking sheet or on a broiler pan (the meat should cover almost the entire surface of the rack or broiler pan). Place the baking sheet on the lower-middle oven rack and broil until the top of the meat is well browned (but not charred) and the edges are slightly crisp, 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and continue to broil until the top is well browned and the edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with the warm tortillas and garnishes.

To warm tortillas, place them on a plate, cover with a damp dish towel, and microwave for 60 to 90 seconds. Keep tortillas covered and serve immediately.

___

Nutrition information per serving: 339 calories; 127 calories from fat; 14 g fat (5 g saturated; 0 g trans fats); 147 mg cholesterol; 549 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 46 g protein.

___

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Mexican Pulled Pork in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2018 .”

Single Story For Sale in Zona Hotelera, Puerto Vallarta

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Fabulous Ocean Front Condo!

•  270.37 sqm , 3 bath , 1 half bath , 4 bdrm single story FOR SALE  USD625,000 .

This fabulous oceanfront condo, 4+4 turnkey with unobstructed views of the bay and town, plus the numerous Grand Venetian amenities have so much to offer that you will never want or need to leave home. Each room is well planned with terraces & views from every window, beautiful decor, zoned a/c and plentiful storage. Beyond the unit, there are pools with snack bar, tennis/paddle courts, fitness center & spa, recreation room w/billiards and board games, cinema, underground parking, tropical gardens & water features, and of course pristine beaches for as far as you can walk. This unit also has an additional bodega/storage room.

Este fabuloso condominio frente al mar, 4 + 4 llave en mano con vistas sin obstáculos de la bahía y la ciudad, además de las numerosas comodidades Grand Venetian tienen mucho que ofrecer que nunca querrá o tendrá que dejar su hogar. Cada habitación está bien planeada con terrazas y vistas desde cada ventana, hermosa decoración, zona de aire acondicionado y abundante espacio de almacenamiento. Más allá de la unidad, hay piscinas con snack bar, canchas de tenis / paddle, gimnasio y spa, sala de recreación con billar y juegos de mesa, cine, estacionamiento subterráneo, jardines tropicales y juegos de agua, y por supuesto playas vírgenes hasta donde puedes caminar. Esta unidad también tiene una bodega, almacenamiento adicional.

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More tourism infrastructure coming to Riviera Nayarit

The Kyrstal Grand Nuevo Vallarta opened last year.The Kyrstal Grand Nuevo Vallarta opened last year.

More tourism infrastructure coming to Riviera Nayarit

Several new properties opened last year and more are coming

 

After a successful 2017 the Riviera Nayarit region is looking forward to further growth.

Riviera Nayarit is a 300-kilometer or so stretch of coastline in Nayarit state between the historic port of San Blas and the Banderas Bay in Nuevo Vallarta, adjacent to the resort town of Puerto Vallarta, Jalisco.

Tourism generated nearly US $200 million last year for the region, a 300-kilometer stretch of coast in the state of Nayarit. Hotel occupancy rates remained above 80%, while high-end properties saw levels of more than 90% on average, reported the travel website Travel Pulse.

“Riviera Nayarit is a destination like no other,” said Marc Murphy, managing director of Riviera Nayarit Convention & Visitors Bureau. “Our versatility and distinct appeal have translated into recent success for our pristine destination, from resort town Nuevo Vallarta to the historic village of San Blas, celebrity haven Punta de Mita, surfing mecca Sayulita, and everything in between.”

Several new properties opened in 2017, including the 480-room Krystal Grand Nuevo Vallarta, home to the largest convention center in the city.

Also last year, Grupo Autofin Monterrey inaugurated the Grand Sirenis Matlali Hills Resort & Spa, and Marival Group expanded its offerings with the opening of MozzaMare Casual Beach Gourmet, created for guests of Marival Residences Luxury Resorts.

Tourist infrastructure will continue to grow during the remaining half of 2018 with the opening of the region’s first Fairmont property at the Costa Canuva development, which will be home to five new hotels and more than 7,000 guest rooms.

Other projects under way is a Cirque du Soleil theme park that will offer evening shows for as many as 5,000 spectators. The Rosewood Mandarina is also scheduled to open next year, with 130 guest rooms, suites and villas.

The Grand Sirenis Matlali is expected to open the second stage of its development and Iberostar is on track to open a property in Litibu.

There are two developments in Punta de Mita readying for a 2019 debut: the Auberge Resort Collection’s Susurros del Corazon and Conrad Hotels & Resorts’ redesign of the former La Tranquila Resort, Conrad Playa Mita.

Finally, One&Only Mandarina will debut both its residences, One&Only Mandarina Private Homes, and the One&Only Mandarina Resort.

AMResorts recently announced plans for two resorts: Dreams Punta de Mita Resort and Spa and Secrets Punta de Mita Resort and Spa, both scheduled to open in 2020.

Source: TravelPulse (en)

Vallarta Live Music Calendar

Vallarta Live Music Calendar

Act II Entertainment (Basilio Badillo 330)
Closing Night Bash & Diana’s B’Day Party on Thu at 8:00pm

BabelBar (Aquiles Serdán 437, Isla del Cuale)
Live Music on Sun from 1:00pm to 3:00pm

Cafe Roma (Encino 287)
Karaoke Party with Catherine on Fri at 6:30pm
The Sunset Raiders on Sat at 6:00pm

Captain Don’s (Honduras 126)
Sylvie & The Zippers on Fri from 9:00pm to 12:00am
Da Crew on Sat from 9:00pm to 12:00am

Cuates y Cuetes (Calle Francisca Rodríguez esq. con la playa Los Muertos)
Live Music Daily from 8:00 to 10:00pm

Devils Bar Live (527 Morelos)
3:Tones on Friday from 11:00pm to 1:00am
Soul Trip every Saturday from 12 – 2:00am
The Zippers every Sunday from 9 – 11:00pm

El Patio de Mi Casa (Guerrero 311)
Live Jazz Farewell Anniversary Jam Session Thu – Sat at 9:30pm

El Sofa Cafe (Venustiano Carranza 306)
Open Mic 1 Year Anniversary Show on Fri at 8:00pm

El Sonador (Calle Ignacio Luis Vallarta 229)
Soul Trip on Sun from 11:00pm to 2:00am

Incanto (Insurgentes 109)
Zen Hour is Tue – Sun at 4:00pm
Tongo & Joby for breakfast Tue – Sun at 9:00am
Red Suitcase Band on Sun and Wed at 7:30pm
Zoe Wood & Eduardo Leon on Thu at 5:00pm
Open Mic on Thu at 7:30pm
Joan Houston on Fri at 5:00pm
Luis & Fernando on Fri at 7:30pm
Lady Zen on Fri at 8:00pm
Cheko & Alex on Sat at 7:30pm
Ballet Folklorico Tradiciones on Sat at 8:00pm
Yuvia on Sun at 5:00pm
Cheko Ruiz With “Gipsy Kings”  on Sun at 8:00pm
Tongo on Tue at 5:00pm
Santiago Martin on Tue at 7:00pm
Joby Hernandez on Wed at 5:00pm
More @ incantovallarta.com

The Jazz Foundation (Allende 116)
Live Music from Wed through Sat at 8:30pm
More @ facebook.com/thejazzfoundation

Kelly’s Pour Favor (Lazaro Cardenas 245)
Tequila Rush on Tue at 7:00pm
3:Tones on Thu at 7:00pm
Soul Trip on Sat at 7:00pm

La Explanada Vallarta (Malecon)
Chuy Lizarraga & Jorge Medina on Sat at 8:00pm

Nacho Daddy (Basilio Badillo 287)
Da Crew on Thur at 8:30pm
Texas Embassy Blues Band on Fri at 8:30pm
Damaged Goods on Sat at 8:00pm

Rey de Oros (Sierra Aconcagua 150-C)
Local Rap & Hip-Hop on Fri at 7:00pm

Warique (Aquiles Serdan 280)
Luis Ortega on Fri and Sun from 7 – 10:00pm

Wingman (Paseo Díaz Ordaz 552)
Live Music Every Night at 9:00pm

Que?Pasa (625 Aquiles Serdan)
Adriana Ramirez “Electric Grandma and The Gorillas” on Fri 7:30-10:30 pm
Tequila Rush on Sat from 7:00-10:00pm

Zapata Antojería y Bar
Electrocumbia & Dance Mixes on Fri at 10:00pm
Salsa, bachata, son, cumbia DJ on Sat at 10:00pm

Apartment For Rent/Lease in El Tigre Golf Course, El Tigre Golf Course

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Semi furnished_Maintenance Included

•  132.78 sqft , 2 bath , 2 bdrm apartment FOR RENT  USD1,000 ML . 20,000 pesos or its equivalent on USD

If you are looking for a very peaceful place to live; this is the right place, this complex is located on El Tigre Golf Course on Nuevo Vallarta, you will enjoy the view during your exercise routine; there is a beach club house, small zoo, and the streets are on great conditions to walk or biking.

The complex is close to the bank, restaurants, cafeterias, casinos, bars, having a car is highgly recomended if you like to go shopping to Walmart, SAM´S CLUB, Chedraui, La Mega; there is security at the main gate and taxi service 27 hours 7 days at week .

The condo has security 24/7 , maintenace and cleaning people that will help you to collect garbage every day. The condo is 132.78sqf and it is equiped with fridge, and 3 bedrooms, as this is Long Term Rental, you can decide the decoration or how to complete the facilites. This is pool and golf course view.

The rental includes maintenance fee only;

Electricity and El Tigre membership are not included on the rental.

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