Saucy <i> Carnitas</i> : Some Like It Hot

DEAR SOS: Rebecca’s in Venice serves a very tasty sauce with carnitas. I would love the recipe for both sauce and carnitas.

--AMY

DEAR AMY: We insist that you have both the carnitas and the sauce made with tomatillos and arbol chiles, the bitty, very hot chiles. The annatto (achiote) seeds needed for the oil can be found at most Mexican grocery stores and supermarkets.

REBECCA’S CARNITAS

1 pound medium-fat pork shoulder roast

Annatto Seed Oil

Salt

Taco shells, optional

Chile Arbol Sauce

1 bunch cilantro, leaves only

1 small white onion, diced 1/4-inch

Cut pork into 2-inch cubes. Simmer in boiling salted water 45 minutes or until fork barely pierces skin when inserted.

Remove pork from poaching liquid and transfer to skillet. Baste pork with Annatto Seed Oil and roast at 400 degrees 15 to 25 minutes, turning and basting every 2 to 3 minutes until meat is browned and fairly crisp. Chop coarsely and season to taste with salt.

Use meat to fill tacos. Spoon over desired amount of Chile Arbol Sauce. Garnish with cilantro and onion. Makes 4 tacos.

Annatto Seed Oil

1/4 ounce Annatto (achiote) seeds

1/4 cup light olive oil

Simmer seeds in oil in small saucepan until seeds begin to darken and oil turns red. Remove from heat. Strain oil, discarding seeds. Makes 1/4 cup.

Chile Arbol Sauce

3 large cloves garlic, unpeeled

2 to 3 arbol chiles

5 large tomatillos, peeled and rinsed

1/3 small white onion, minced

Salt

Toast garlic in hot oven or dry skillet over medium heat. Cool and peel. Toast chiles in dry skillet until well browned and almost scorched. (Be sure cooking area is well ventilated as oils released by chiles are volatile.)

Fill medium skillet with enough water to cover tomatillos. Bring to boil. Allow tomatillos to simmer over medium heat until soft, 10 to 15 minutes.

Puree tomatillos, adding little of poaching liquid to thin to desired consistency. Add and blend toasted garlic and onion in blender until smooth.

Add toasted chiles and chop 20 to 30 seconds. Do not over-puree. Adjust thickness with reserved liquid from poaching tomatillos. Season to taste with salt. Makes about 2 cups.

DEAR SOS: Just about a year ago I wrote asking for a recipe for mashed potatoes and cabbage but never received same. Since St. Patrick’s Day is once again upon us , I thought I’d give it another try.

--JANE

DEAR JANE: The leprechaun simply forgot last time but saved the recipe for this year, just in case you would write again, which is pretty lucky for us.

COLCANNON CUPS

4 outer leaves of cabbage

1 1/2 cups shredded raw potato

2 cups shredded cabbage

2 green onions, thinly sliced

1/2 teaspoon salt

1/4 cup whipping cream

Soften cabbage leaves in boiling water. Butter 4 (5-ounce) baking cups and press softened cabbage leaves into cups.

Combine shredded potatoes, cabbage, onions and salt. Divide evenly between 4 individual serving baking dishes. Pour 1 tablespoon cream over each cup. Cover with foil and bake in pan filled 1/4 full with hot water at 350 degrees 35 minutes or until potatoes are cooked. Makes 4 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.