Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Carnita Tacos
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- Level: Easy
- Total: 3 hr 30 min
- Prep: 1 hr 30 min
- Cook: 2 hr
- Yield: 3 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 396
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 60 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 3 hr 30 min
- Prep: 1 hr 30 min
- Cook: 2 hr
- Yield: 3 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 396
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 60 mg
- Sodium
- 183 mg
Ingredients
Directions
- 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 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 nonstick 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.
