TACOS DE CARNITAS
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 11 grams, Sodium 406 milligrams, Sugar 0 grams, TransFat 0 grams
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Mortisthepro
[email protected]Overall, this is a solid carnitas recipe. The pork was tender and flavorful, and the tacos were delicious. However, I found the spice blend to be a bit bland. I would recommend adding more chili powder or cumin to taste.
Shorty Bingham
[email protected]This recipe is very budget-friendly. I was able to make a dozen tacos for less than $20. Perfect for feeding a crowd.
Sam Sullivan
[email protected]I made a vegetarian version of these tacos using jackfruit instead of pork. It turned out great! The jackfruit had a similar texture to pork and absorbed the flavors of the spices perfectly.
kazi taher
[email protected]I added a bit of chipotle powder to the spice mix to give it a smoky flavor. It was a great addition and really took the tacos to the next level.
margin jah Wintter
[email protected]I love that this recipe can be made in the slow cooker. It's so easy to just throw everything in and let it cook all day. Perfect for busy weeknights.
jana hasanin
[email protected]I made a few modifications to make this recipe healthier, such as using whole-wheat tortillas and Greek yogurt instead of sour cream. It was still delicious and satisfying, and I felt good about eating it.
Ashfaque Mallah
[email protected]The combination of spices in this recipe is spot-on. The pork was incredibly flavorful and had a nice kick to it. I served it with all the traditional toppings and it was a feast.
Sukornah Jahan
[email protected]I'm not the best cook, but even I was able to make these tacos with ease. The instructions were clear and concise, and the results were amazing. My family loved them!
Olivia Morris
[email protected]I made these tacos for a potluck and they were gone in minutes! Everyone raved about the flavor and texture of the pork. I'll be making these again and again.
Gopi Lal Shrestha
[email protected]I've tried many carnitas recipes over the years, but this one is by far the best. The slow-cooking method ensures that the pork is incredibly tender and juicy. A keeper!
Binita Rai
[email protected]These carnitas tacos were a hit at my last party! The pork was fall-apart tender and flavorful, and the homemade tortillas were the perfect touch. Will definitely be making these again.