Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

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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!

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Absolutely Delish!!! Have made this many times....definitely a crowd pleaser :

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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.