Mexico

I've always wanted to go to Mexico. My friend Beth lives there. She married a Norwegian, and now runs a school in a little town in Mexico. The morning is for paying students and in the afternoon it's free for the poor local kids. She spends 8 months in Mexico, a few in Oslo, and then helps run a school in London, England in the summers. She does all this with her cute little one year old.

It's funny where choices take you. I went to high school with Beth. We did similar things. We were room mates in University, and both traveled afterward. Somehow her path led her to a life of international travel in far away countries. Whereas mine led me right back to my hometown. I only live 5 km from where I grew up. I still hang out with people I met in grade school.

Now don't get me wrong. I love my life, my husband and kids. I'm right where I want to be. I just find it interesting how two people can have similar upbringings but end up with completely different lives.

So here's to Beth and her wildly exciting life. I hope she'd eating some carnitas down South.

Beer and Tequila Carnitas

4 pounds bone in pork shoulder
2 cups diced white onion
4 poblano peppers
2 tbsp chopped garlic
2 tsp kosher slat divided
1/2 tsp freshly ground pepper or to taste
3 cups diced seeded tomatoes, fresh or canned
1 cup tequila
2 12 ounce bottles of dark beer
20 corn tortillas, warmed

Trim enough fat from pork to yield about 1/3 cup diced. Cut pork into 1" cubes. Heat heavy pot and add fat until a thin layer covers the bottom, about 10 minutes. Increase heat and add onions, peppers, garlic and 1 tsp salt. Cook until onion is translucent.
Add pork and cook stirring frequently until enough liquid is released to cover vegetables and meat. Reduce heat to medium low and cover for 15 minutes. Uncover and bring to a lively simmer until the liquid has reduced to a thick paste, about 30 minutes.
Stir in tomatoes and return to a simmer for 10 minutes. Add tequila and and cook until the liquid has evaporated, about 20 minutes. Add beer and simmer about 40 minutes until liquid has evaporated . Season with remaining salt and pepper . Transfer to a platter and let guests assemble their own tacos with warm tortillas and taco garnishes.