Carnitas De Michoacan

niedziela, 16 lutego 2014

Carnitas De Michoacan

Time: 2 hrs 30 mins


  • 2 lbs boneless pork shoulder, cut in 4 inch pieces
  • 1 orange, zest of, cute into wide strips
  • 3/4 cup orange juice
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 medium Spanish onion, chopped
  • 1 head garlic, chopped
  • 2 tablespoons beef bouillon (I recommend Knorr)
  • 2 tablespoons lard (such as Morrell)
  • 1 cup water, as needed
  • 12 corn tortillas
  • salt and pepper


  • 1 Start with removing any excess pieces of fat from the pork.
  • 2 In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
  • 3 Fill with water just so it barely covers the pork.
  • 4 Cover and bring to a boil over medium heat.
  • 5 Reduce heat to medium low and simmer for about 2 hours.
  • 6 Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
  • 7 Remove the excess fat, and place the cooled pork in a large bowl.
  • 8 Add salt and pepper to taste.
  • 9 In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
  • 10 Using your hands, pull the meat apart.
  • 11 In a comal over medium heat, heat the tortillas.
  • 12 Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.

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