Squirrel Carnitas
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Brine time
8 hrs
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Servings
4 people
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Calories
570 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Squirrel Carnitas
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I'm going to give you just the recipe for the squirrel carnitas, largely because you would need a fair number of unusual ingredients and the skill to make huaraches at home to make the full Arizona Gray. Any squirrel or rabbit will work here, and of course this is pretty much how pork carnitas is made in Mexico, too.
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Ingredients
- 2 to 4 Squirrels, or 2 cottontail rabbits or 1 domestic rabbit
- salt
- 1 cup fresh lard or butter (see note below)
- 3 avocado or bay leaves (optional)
Instructions
- Cut the squirrels into serving pieces, or not. Cutting them makes it easier to bag them up, but you don't have to. Rinse briefly under cold water, then salt them well. Put the meat into a covered container and let them rest in the fridge overnight, about 8 hours.
- Rinse the meat off and pat it dry; not that if you are using pork you don't need to salt it this way first. The overnight brine helps keep wild meats moister. Pack the squirrel pieces into a vacuum bag with the fat and avocado or bay leaves, seal.
- Submerge the bag in a large pot of hot water, about 160F or thereabouts, and hold it there for 3 to 4 hours. If you have a sous vide machine, it's ideal for this, but a stockpot will do. If you are unsure whether the meat is tender, err on adding more time.
- When the meat wants to fall off the bone, remove the bags from the hot water, open into a large bowl and let cool enough to handle. Discard the leaves. Shred the meat off the bones and discard the bones.
- Take some of the fat from the bag and heat it in a large frying pan. Cast iron is ideal. It will pop and sizzle because there will be some juice from the meat in it. As soon as it starts popping furiously, add all the shredded meat in one layer. Sear hard for about 4 minutes, not moving the meat. You want a crispy side and a tender side to the meat.
- Serve in tacos, burritos, on a huarache... or however you want!
Notes
- NOTE: I only use freshly rendered lard here, not the shelf-stable stuff, which is bad for you. Duck fat is another good choice, but you can easily find manteca, the Spanish word for lard, in any Latin market.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
1g
(0%)
Protein
109g
(218%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
405mg
(135%)
Sodium
250mg
(10%)
Potassium
1890mg
(54%)
Calcium
60mg
(6%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 109g | 218% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 405mg | 135% |
| Sodium | 250mg | 10% |
| Potassium | 1890mg | 40% |
| Calcium | 60mg | 6% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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