Carnita Tacos Recipe - Cooking Index
Carnita Tacos Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Lard |
| 2 1/2 lbs | 1135g / 40oz | Pork butt - trimmed, and cut in 2" cubes |
| 2 teaspoons | 10ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 cup | 237ml | Chile De Arbol Salsa - see * Note |
| 24 | Corn Tortillas - see * Note | |
| Salsa Fresca - see * Note | ||
| Avocado slices | ||
| Chopped cilantro | ||
| Chopped onion |
* Note: See the "Chile De Arbol Salsa", "Corn Tortillas" and "Salsa Fresca" recipes which are included in this collection.
Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.)
When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium-size saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.
For Carnitas Tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a non-stick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm Carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
This recipe yields 12 Carnitas Tacos.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6154 broadcast 09-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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