Wild Boar Carnitas Burritos

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You can do these as tacos too. Seriously one of my favorite recipe ever.

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  • 8

Ingredients

  • Tomatillo Salsa Verde:
  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tsp sugar
  • 2 Jalapeño peppers OR 2 serrano peppers, chopped
  • Salt to taste
  • Cabbage Slaw:
  • 1/4 head of cabbage, very thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • Salt and pepper
  • Carnitas:
  • 1 4 lb bone-in boar leg
  • 2 cups tomatillo salsa verde
  • 1 onion, chopped
  • 3 cups chicken stock
  • 2 tsp cumin seeds, toasted
  • 2 tsp coriander seeds
  • 1 Tbsp chopped fresh oregano
  • 1/2 cup chopped fresh cilantro
  • Salt
  • 12 to 16 flour tortillas, heated and softened
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish

Preparation

Step 1

Make the salsa verde:
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt.

Make the slaw:
Place thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. Let sit for at least 10 minutes, or several hours.

Make the carnitas:
Trim the excess fat from the leg. Put the leg, the salsa verde, onion, chicken stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot, and heat on high heat. Bring to a boil, and reduce heat to a low simmer. Cover and simmer until meat pulls away easily with a fork, about 3 hours.

Preheat the broiler. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear the meat into large shreds, spreading them out in an even layer in the roasting pan. Broil meat for a few minutes until parts are brown and crispy.

While the meat is browning, skim and discard fat from the liquid in the large pot. Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

Return the meat to the pot with the liquid. Stir in chopped cilantro. Season with salt.

Serve with heated and softened tortillas, diced avocado, crumbed Cotija, sour cream (or crema fresca), and seasoned cabbage slaw.

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