Carnitas Tacos with Salsa Verde
Recipe Overview
Overview
Carnitas tacos are a celebration of flavor and tradition, showcasing the versatility of pork in Mexican cuisine. At the heart of this dish is the process of cooking pork in its own fat, known as lard, which infuses the meat with a depth of flavor that is hard to replicate. The use of various cuts, including tongue, cheek, and even the uterus, highlights the commitment to utilizing the whole animal, a practice that is both sustainable and respectful of the ingredients.
The preparation begins early in the morning, with the meat being seared to develop a beautiful crust before it is simmered for hours. This slow cooking method ensures that the meat becomes tender and flavorful, making each bite a delightful experience. The addition of a fresh salsa verde, made from tomatillos and cilantro, adds a bright and zesty contrast to the rich carnitas, making the tacos not just a meal, but a well-rounded culinary experience.
For anyone looking to impress at their next taco night or casual gathering, these carnitas tacos are sure to be a hit. They embody the essence of traditional Mexican cooking while allowing for creativity and personal touches. Whether you stick to the classic recipe or experiment with your own variations, the result is bound to be delicious and satisfying.
Recipe Details
Steps & Tips
Put lard in two large pots for searing and simmering meat.
Tip: Using lard to cook pork enhances the flavor of the carnitas.
Tip: Keep using the same lard for consistency in flavor.
Take the pork from the fridge and start searing the pieces.
Check the temperature of the pot to ensure it's ready for searing.
Sear the pork pieces to develop color and texture.
Tip: Searing meat helps develop color and texture.
Transfer the seared meat to the simmering pot for 4 hours.
Add languas and stomach to the simmering pot without searing.
Tip: The liquid from simmering meat should be dense for better flavor.
Check on the preparation of salsa verde with tomatillos, onions, cilantro, garlic, and avocado.
Add ears, tails, uterus, and cheeks to the simmering pot.
Let the meat continue to simmer for another hour.
Tip: Using smaller cuts of meat helps keep everything together during cooking.
Blend and break down the cooked meat for gorditas.
Cook the gorditas on the griddle until ready.
Tip: Cooking chicharrón only takes about 5 minutes.
Take all the meat out of the pot and organize it for serving.
Tip: Toasting the skin adds a different tone of flavor to the tacos.
Prepare tortillas in advance for serving.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Carnitas is traditionally made by cooking pork in its own fat, resulting in rich flavors.
- •Using various cuts of pork, including less common parts, enhances the complexity of flavors in the tacos.
- •The lard used in carnitas can be passed down through generations, adding a unique history to the dish.
- •Salsa verde is made with raw ingredients like tomatillos, onions, and cilantro, providing a fresh contrast to the rich meat.
