Carnitas Tacos
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
2 hrs 15 mins
-
Additional Time
12 hrs
-
Total Time
14 hrs 35 mins
-
Servings
6 -8 servings
-
Course
Main Course
-
Cuisine
Mexican
Carnitas Tacos
Report
A recipe for Carnitas Tacos from The Immigrant Cookbook!
Share:
Ingredients
- 3 1/2 pounds pork shoulder boneless, 1.5 kg
- 3-4 cups rendered pork fat enough to mostly cover the meat, or lard, 600-800 g (1 1/3-1 3/4 lb
- chipotle peppers in adobo or more to taste, half a 7 oz (200 g) can
- orange juice juice of 1 orange
- lime juice of 1
- salt
- black pepper
Brine:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 bay leaf
- 1 tick cassia cinnamon Mexican cinnamon, canella (cassia cinnamon
- 1 cup brown sugar 7 oz (200 g
- 1 cup kosher salt 8 oz (225 g
To serve:
- 18-24 tortilla small
- 1 cup Mexican crema optional, or sour cream, 240 ml
- 1/2 cup Pickled red onion recipe below, 3.5 oz (100 g
- 1/2 cup pickled jalapeño pepper optional, 4 oz (115 g
- cucumber seeds removed, slices
- 1 cilantro leaves separated, bunch
- lime wedges
Pickled Red Onions or Jalapeño Peppers:
- 1-1 1/4 cups white wine vinegar 240-300 ml
- 2 tablespoons sugar
- 2 tablespoons table salt
- 1 cup red onion thinly sliced, 4 oz (115 g), or jalapeño peppers
Instructions
- In a nonreactive stockpot, combine the brine ingredients with enough water to cover the pork (about 8 1/2 cups, 2 liters). Bring to a boil, then remove from the heat and let cool completely. Add the pork to the pot, and refrigerate for at least 12 hours or up to 24 hours.
- Once the pork has brined, preheat the oven to 275˚F (135˚C). Remove the pork from the brine, patting it dry with paper towels, and cut it into 2 inch (5 cm) pieces.
- In a large Dutch oven, heat the fat over medium heat until it melts. Add the pork pieces, cover the pot, and roast in the oven until the meat is very tender, about 2 hours. Transfer the meat to a mixing bowl, discarding the oil. Finely chop the chipotles and add them to the meat with their sauce. Add the orange and lime juice, toss to combine, and season with salt and pepper to taste.
- To assemble, spread each tortilla with crema, if using, and top with a generous amount of the seasoned pork. Sprinkle with the pickled onions and jalapeños, if using, and top with the cucumber slices, cilantro, and a squeeze of fresh lime.
To make the pickled red onions or jalapeños:
- In a small pot, combine the vinegar, sugar, and salt and bring to a boil, stirring to dissolve. Remove from the heat and cool to room temperature. Place the onion or jalapeño slices in a jar or tub, pour in the vinegar mixture to completely cover them, seal, and refrigerate for at least one hour before using or up to several days.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
