Ingredients
Salsa Guajillos y Cacahuates:
- 2 cups water
- 4 guajillos, stemmed and seeded
- 2 anchos, stemmed and seeded
- 5 chile de arbols, stemmed and seeded
- 1/4 pound tomatillos, husked
- 1 white onion, peeled and quartered
- 2 garlic cloves
- 3/4 cup roasted peanuts
Carnitas:
- 2 1/2 cups cups water
- 10 bunches thyme
- 2 sprigs oregano
- 1 medium white onion, quartered
- 5 cloves garlic
- 2 pounds boneless pork butt diced into 1/2-inch pieces
- 2 pounds lard
- Warm corn tortillas, as an accompaniment
- Sliced radishes, as an accompaniment
- Shredded lettuce, as an accompaniment
Directions
For the salsa: In a small saucepot, bring 2 cups of water to a boil.
In a cast iron skillet, toast the chiles until they start to smoke and blister. Remove from the pan and place in a bowl and cover with boiling water.
In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the chile water. Puree until smooth, and season with salt and pepper.
For the carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt. When it comes to a boil add the diced pork butt and cook covered for 1 hour. Remove and drain.
In a large Dutch oven, heat the lard. When lard is smoking, sear the pork to brown all sides. Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce.
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By cherie.phoenix
Thousand Oaks, CA
on November 05, 2012
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The meat was delicious! My kids were home from college and raved about it (they're 19 and 22, both cooks in their own right, and don't give compliments lightly. I didn't want to use lard so just fried the meat in three batches in about 1/4 cup of oil each time.
The sauce: First, it makes a ridiculous amount. I mean, a TON. Second, my blender couldn't puree the sauce smoothly and I had to strain it. Third, it seemed to lack something, so I added about a tablespoon of dry adobo seasoning, which really helped.
Definitely make the meat. Consider making an easier sauce, or a pico de gallo, to accompany the tacos. And add this to your recipe box!
By Suniday727@sbcg...
Collinsville, 52
on April 29, 2011
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Absolutely Delish!!! Have made this many times....definitely a crowd pleaser :
By omorado_480353
New York, NY
on March 01, 2011
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This is a fantastic recipe that I made years ago and have never forgotten. A little labor intensive, but a real winner, and not as much of a pain as the ingredient list would lead you to believe.
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