Carnitas Tacos Recipe

After preparing all the elements of the meal serve with warm soft corn tortillas and extra cilantro!

Carnitas

Pork Shoulder

Pork Fat

Bacon

Red and Green Bell Pepper

Scotch Bonnet (or other hot pepper)

Onion

Garlic

Orange Peel

Cilantro

Pepper

Salt

Coriander

Cumin

Bay Leaves

Debone, clean and trim all the fat off the shoulder piece. Discard all connective tissue and bones. Cut the meat pieces into fist-sized chunks. Slice the pork fat into thin strips (along with the additional fat).  Place fat in large pot with a bit of water at the bottom and cook for roughly 1-2 hours in medium heat until the water has evaporated and the pork fat has rendered. Constantly stir the fat and add water to the process as many times as is needed  (the point is to render the fat, not fry it).  Once most of the fat has rendered, pass it through a strainer into a new pot and discard all the strips.

Season the meat with white or black pepper, salt, coriander, and cumin. Place in the rendered fat along with a quartered onion, half of a red and green pepper, cilantro, bay leafs, a few garlic cloves, some orange peel, and a half a scotch bonnet or the hot pepper of your choice.  Cook this at minimum heat for 2-3 hours (or until the meat is extra tender).

Remove meat and discard lard along with everything else. Pull the meat strands while removing any connective tissue or fat. Once all the meat has been pulled, sauté it with a bit of lard and season with cumin, coriander, salt and pepper.

Lime and Cilantro Rice

Rice

Cilantro

Lime Juice

Vegetable Oil

Water

Salt

Follow general instructions for rice, but substitute some of the liquid for the juice of ½ a lemon. After the rice is cooked, fluff, and add finely chopped cilantro just before serving (otherwise the cilantro will brown).

Black Bean Puree

Black Beans (canned is fine)

Bacon

Chicken Stock

Onion

Red Bell Pepper

Tomato Paste

Scotch Bonnet (or other hot pepper)

Garlic

Bay Leaves

Ground Cumin

Coriander

Cayenne Pepper

Black Pepper

Salt

Cook bacon until it renders some of the fat out. Pull bacon out and set aside. With the rendered fat (and a bit of oil if needed), soften finely chopped onions, peppers, a bit of hot pepper, minced garlic. Add coriander, cumin, and bay leaves to this mix while it cooks. Once the onions and peppers are soft, add the tomato paste and let it cook for a few seconds. Then add the black beans and mix. Return bacon and add a bit of chicken stock (not so much that it covers the beans). After everything has cooked for 10-15 minutes, remove bacon, and bay leafs. Season with salt, cayenne pepper and black pepper. Blend together.  If you desire a finer texture, pass through a chinoise (fine strainer).

Chips

Tortillas

Vegetable Oil

Salt

Slice tortillas, and fry in vegetable oil just before serving. Drain the oil and toss in salt.

Pico de Gallo

Tomato

Green and Red Pepper

Onion

Garlic

Light Olive Oil (or vegetable oil)

Cayenne Pepper

White Pepper

Salt

Cilantro

Mix diced tomato, peppers, and onions with minced garlic, olive oil, cayenne pepper, white pepper and salt. Cover and refrigerate for an hour. Drain excess liquid after refrigeration and add chopped cilantro.