|Another highlight from yesterday’s birthday party in L.A. was our succulent, slow-braised carnitas. As we mentioned, we had just made a huge batch of this traditional staple of Mexican cuisine earlier that day in our kitchen and as expected the results were fantastic. When it arrived at the fiesta, it was already fully cooked. So, what you’re seeing here is just a quick sear to help reheat the protein and, of course, get mouths watering. 😉
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