I never thought I would be so happy to say that Chipotle has opened in Paris.
Judge not, ye Angelenos. You know you would miss it too. Decent Mexican places are few and far between in the City of Lights, and most of them are sit-down affairs. I don’t need a waiter to bring me a burrito. Burritos are for 1pm hangover Sundays, taken home in a paper bag and eaten with Tapatio while watching Netflix. Burritos are for picking up for lunch breaks and eating in the kitchen with the attorneys watching People’s Court. To a Californian, burritos are comfort food. A big squishy hug contained inside a warm flour tortilla.
Which is definitely what I needed on this pouring (pouring! In June!) afternoon before going to see French people doing American musical comedy (don’t ask).
Now if we could only get a Poquito Mas over here, I’d be set.
20, Boulevard Montmartre (9th)
Open 7/7 11h00-22h00
These are not Chipotle carnitas. They are also not “authentic” carnitas, simmered in pork fat for hours. I just don’t know what I would do with all that lard after the fact if I were to cook carnitas the traditional way.
This is just a good, simple recipe that works well and feeds an army. I made this for a pot-luck Mexican dinner with some expat friends last weekend because someone had brought back Real! Corn! Tortillas! from San Francisco. If you have leftovers, mix them with good barbecue sauce and slap them on a bun for a killer pulled pork sandwich.
3-4 pounds pork shoulder, skin and bones removed
1/4 cup vegetable oil.
2-4 teaspoons of salt, to taste
1 12 fl. oz. can Coca-Cola
2 cups orange juice
2 bay leaves
3 cloves garlic
Cut the pork shoulder into small pieces, about 1.5″ a side, and season with salt. (You can also do this the night before and let it brine overnight.)
Heat the oil in a heavy-bottomed pot or dutch oven over medium-high heat. Cook the pieces of pork in a single layer until very well-browned. You might want to use a splatter guard or a sieve to cover the pan while the pork cooks — I always end up with spatters of oil all over my stove. If your cooking vessel is too small to cook them in a single layer, cook them in two or more batches. Removed the browned pork to a holding vessel and continue browning the remaining pork.
When all of the pork has been browned, pour off the remaining oil in the pan into your holding vessel with the pork. Return the pan to the heat. Pour the can of coke into the pan to deglaze. Make sure to scrape up all of the delicious brown bits at the bottom.
Add the orange juice, bay leaves, garlic, pork, and oil back into the pan, along with enough water to just cover the pork. Lower the heat until it reaches a simmer and simmer with the lid on for one hour. Remove the lid and continue simmering until all of the liquid has evaporated and the pork falls apart when you stir it. Shred the pork with two forks. Serve hot with tortillas, salsa, guacamole, sour cream… you know the drill.
Music to cook by: Young Blood [The Naked and Famous // Passive Me, Aggressive You]