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Tacos de Carnitas
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 oranges, juiced
- 2 limes, juiced
- 1/2 cup of water
- 2 tsp of cumin
- 2 tsp of oregano
- 2 tsp of salt
- 1 tsp of black pepper
- 1/4 cup of vegetable oil
- 12 corn tortillas
- 1/2 cup of chopped cilantro
- 1/2 cup of diced onion
- Salsa, for serving
- Lime wedges, for serving
Instructions
- In a large pot, combine the pork shoulder, chopped onion, minced garlic, orange juice, lime juice, water, cumin, oregano, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours or until the pork is tender.
- Uncover the pot and increase the heat to medium-high. Cook, stirring occasionally, for about 20 minutes or until the liquid has evaporated and the pork is crispy.
- In a separate skillet, heat the vegetable oil over medium-high heat. Add the crispy pork carnitas and cook for an additional 5 minutes to enhance the crispiness.
- Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable.
- To assemble the tacos, place a spoonful of carnitas onto each tortilla. Top with chopped cilantro, diced onion, and a drizzle of salsa. Serve with lime wedges on the side.
- Enjoy your delicious Tacos de Carnitas!
Tacos de carnitas have a rich history dating back to the state of Michoacán, Mexico. This traditional dish features succulent, slow-cooked pork, seasoned with aromatic spices and citrus, then crisped to perfection. The origins of carnitas can be traced to the 1920s, when local Michoacán women would prepare the dish for workers at the local copper mines. Today, renowned chefs like Diana Kennedy and Rick Bayless have popularized this beloved Mexican street food, with its tender, flavorful meat and crispy edges. For an authentic experience, visit the bustling markets of Michoacán or seek out a reputable taqueria in Mexico City for the best tacos de carnitas. The key to perfecting this dish lies in the slow cooking process and the use of traditional Mexican spices like cumin, oregano, and citrus. For a unique twist, consider using a traditional copper pot for cooking, as it imparts a distinct flavor to the carnitas.
200 min
6
450 calories
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