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.
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.
- 2 bay leaves
- 1/4 teaspoon ground cloves
- 5 garlic cloves minced
- chopped cilantro for garnish
- salsa for garnish
- 3 pounds pork shoulder either butt or picnic
- 7 strips orange zest
- 1 large onion chopped plus finely chopped onion for garnish
- 1 1/4 teaspoons crushed red pepper flakes
- 1 cinnamon stick preferably mexican canela
- 1 1/2 teaspoons crushed dried oregano leaves preferably mexican
- 1 1/2 teaspoons kosher salt more to taste
- 24 small corn tortillas warmed, for serving
- Carbohydrate 2082.13721625 g
- Cholesterol 966.1517481 mg
- Fat 378.064105839 g
- Fiber 296.022383907795 g
- Protein 500.229424998 g
- Saturated Fat 106.198116414 g
- Serving Size 1 1 recipe (6149g)
- Sodium 4784.1433965 mg
- Sugar 1786.1148323422 g
- Trans Fat 38.311515027 g
- Calories 13372 calories
Step-by-step
- Trim any thick fat from the surface of the 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 the 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.
My Amazing Carnitas Tacos: A Culinary Adventure
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like a Herculean task. But last weekend, I decided to challenge myself. I wanted something flavorful, something festive, and something that wouldn't require slaving over a hot stove for hours. That's when I stumbled upon this carnitas recipe, and let me tell you, it was a game-changer! The aroma alone was enough to transport my family to a sunny Mexican cantina. The slow-cooked pork, meltingly tender and infused with warming spices, was simply divine. It was the perfect centerpiece for a relaxed Sunday supper, and honestly, I felt a huge sense of accomplishment crafting something so flavorful and impressive without sacrificing my precious weekend time.
The process was surprisingly straightforward. The initial simmering allows the pork to absorb all the delicious flavors from the garlic, onions, spices, and orange zest. This is where the patience comes in, and trust me, it's worth it. The longer it simmers, the more tender and flavorful the pork becomes. The final step, where the liquid evaporates and the pork starts to crisp up, is where the magic truly happens. It's a delicate balance – you want that beautiful caramelization without burning the meat. I found myself frequently stirring and adding just a splash of water when needed, ensuring that the carnitas didn't stick to the bottom of the pot.
The beauty of carnitas lies in their versatility. You can serve them simply, tucked into warm corn tortillas with a sprinkle of cilantro and a drizzle of salsa. Or, you can unleash your inner culinary artist and use them as a filling for tamales, empanadas, or even quesadillas. The possibilities are endless! I chose to keep it classic this time, allowing the rich, complex flavors of the pork to shine through. The kids absolutely loved it! Even my picky eater, who usually only eats plain chicken nuggets, had seconds – a testament to how delicious these carnitas truly are.
This recipe has become my go-to for effortless entertaining. Whether it's a casual weeknight dinner or a small gathering with friends, these carnitas are always a hit. They are a delicious representation of the beauty of simplicity and patience in cooking. They are a testament to the fact that incredible meals don’t always require complicated techniques or a long list of exotic ingredients. It's the heart and soul you put into the preparation, the love that seasons every bite, that makes all the difference.
Beyond the Tacos: Creative Carnitas Applications
The versatility of carnitas extends far beyond the traditional taco. Imagine the possibilities!
- Carnitas Quesadillas: A quick and easy weeknight meal. Simply layer the carnitas with cheese in a tortilla and grill until golden brown and melty.
- Carnitas Stuffed Potatoes: Bake large potatoes, top with the shredded carnitas, cheese, sour cream, and your favorite toppings.
- Carnitas Nachos: Layer tortilla chips with carnitas, cheese, jalapenos, and your favorite nacho toppings.
- Carnitas Bowls: Create hearty bowls with rice, beans, carnitas, salsa, guacamole, and other desired toppings.
- Carnitas Salad: A lighter option, perfect for warmer weather. Combine the carnitas with your favorite greens, vegetables, and a light vinaigrette.
Remember, cooking should be fun and rewarding. Don't be afraid to experiment with different flavors and techniques. Add a little bit of your own personality to the dish, and most importantly, enjoy the process and the delicious results!
I hope you enjoy this recipe as much as I do! Let me know in the comments how your carnitas tacos turned out!
