Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Carnita Tacos
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 396
- Total Fat
- 40
- Saturated Fat
- 16
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 60
- Sodium
- 183
- Total: 3 hr 30 min
- Prep: 1 hr 30 min
- Cook: 2 hr
Ingredients
2 pounds lard
2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup Chile de Arbol Salsa, recipe follows
Corn Tortillas, recipe follows
Salsa Fresca, recipe follows
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.