Pork Carnitas Tacos

By garciamoss

Ingredients

• For the Salsa:
• 4 pounds pork butt, sliced into 2-inch chunks
• 1 tablespoon salt
• Water
• 2 pounds manteca (lard)
• 4 cloves garlic
• Fresh lime juice
• 5 tomatillos, roughly chopped
• 1 to 2 serrano peppers, chopped
• Handful cilantro
• 1 clove garlic, sliced, optional
• Juice of 1 lime
• 1/4 cup water
• Pinch of cumin
• Pinch of pepper
• Salt to taste
• For the Tortillas:
• 2 cups masa harina (precooked cornmeal)
• 1 teaspoon salt
• 2 tablespoons chile ancho powder
• 1 1/2 to 2 cups warm water
• 2 to 3 tablespoons canola oil or manteca (lard)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Add the pork to a large pot, fill with enough water to cover pork generously, add salt and cook for a good 2 to 3 hours or until pork is tender. Remove from water and let cool and dry completely.

2. In a heavy pot, add all the manteca and preheat on medium heat for a good 15 to 20 minutes. Add the cloves of garlic into manteca until it comes up to temperature. Remove before adding pork. Cook the pork pieces a few at a time in batches until they are brown and crispy on the outside. Drain onto wire rack or onto paper towels. Roughly chop before serving. Squeeze fresh lime juice over top. Serve with homemade corn tortillas, tomatillo salsa, chopped cilantro and minced red onion.

3. To make the salsa, add all the ingredients to the blender and blend until smooth; taste for salt.

4. For the tortillas, add the masa harina to a large bowl, add the salt and chile ancho powder. Work the manteca or oil in and gradually add the water until a dough forms. Makes 12 dough balls; cover with plastic wrap.

5. Preheat a comal or large griddle pan to medium heat for 10 minutes. Using a tortilla press, lined with wax paper or heavy plastic storage bag, press the dough balls to form tortillas. Cook for about 1 to 2 minutes per side. Keep warm in between a clean kitchen towel. Rewarm on comal if needed when ready to serve.