I am going to attempt this tomorrow, but have a question about the onions. The recipe notes say deep caramelisation is desirable, and then in the notes it says to cook for ten minutes until charred.
I’m a bit confused about what end result I should be aiming for because of course a deep caramelisation on onions can take 25-30 mins or more. And I’m worried about burning my onions.
Can anyone who has made this offer any guidance on what I should be looking for.
by llyamah
7 Comments
When in doubt, go by the visual cue and not the time. You’re looking for a higher heat since you don’t want the sweetness with super caramelized onions.
I have no faith in humanity given the election and posts like this
Imo it’s an ok recipe. But his carnitas are much better.
Definitely take your time cooking the onions, if you can cover them while they cook
I’ve made versions of this a few times (big fan!)
I’ve never taken 45 minutes to fully caramelize onions. I’ve done it all from sautéed them golden to charring them. They all work; you just get slightly different flavor from each. The extra sweetness from caramelization can be really nice.
I’d likely add a little sugar tbh. In the right amount it can be like a seasoning; it allows you to taste the existing flavors in the food better.
I always just cook them hot and fast until lightly golden and partially charred. I honestly didn’t even know the recipe called for more than that.
I feel like that caramelized onion flavor is less desirable than the charred onion flavor when it comes to Mexican food.
It’s okay to burn the onions it’ll taste good either way trust me
I love this recipe, and i don’t think you can go wrong since the onions are a part of the next 4 hrs of braising they pretty much disappear you don’t have to worry about texture