Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 35 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 35 min
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
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.
