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Ingredients
- active time 20 mins from start to finish is 2 hours. yeilds 26 to 32 tacos.
- 4 pounds of fatty pork butt or shoulder cut into 2 inch slices
- 2 ounces of pork lard or vegetable oil
- 3 cups of water
- 1/2 orange cut into 2 pieces
- 1 medium white onin thinly sliced
- 3 garlic cloves peeled
- 2 Tablespoons of dried oregano
- 2 teaspoons of fine salt
- 3 bay leaves
- 1 tablesppon of sweetend condenced milk
Details
Preparation
Step 1
For the carnitas,
Put all ingredients in a heavy cooking pot. Dont worry if the pork is not fully covered. Bring to boil, skimming surface as neccisary. Simmer vigorously for 1 1/2 hours until liquid is all dried up. Discard bay leaves and oranges, Lower heat to medium, cooking it in oil left behind from the pork. Stir frequently for 15-20 mins until pork is a golden brown.
For Tacos de carnita, shred meat and serve warm in corn tortillas along with any salsa you like, complete with chopped onion, cilatro, sqeezed lemon and sourcream
for salsa vede cruda (green salsa)
5-6 tomatillas husked, rinsed, coarsly chopped
2 serrano chilles steamed and sliced- you can use jalapenos instead
1 garlic clove peeled
2 tablespoons of white onion chopped
1/2 cup of cilatro coarsly chopped
salt for taste
Put tomatillas in the blender first, then add remainder ingredients and blend. if not tart enough add lemon juice.
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