Discover how to prepare irresistible carnitas cachapas, a perfect fusion between the best of Venezuelan cuisine and traditional Michoacán carnitas.This easy recipe combines the sweetness of yellow corn with the smoky and spicy touch of pork carnitas.Here we give you the step-by-step recipe for carnitas cachapas to give a very Latin flavor twist to your lunches and meals. Enjoy!See more recipes:Argentinian empanadasAdobo pork chopsChilorio quesadillas
1/2 teaspoons McCormick® celery salt , for the cachapa
1 tablespoon unsalted butter , melted, for the cachapa
1 1/2 cups yellow corn , in grain, for the cachapa
unsalted butter , for the cachapa
1 kilo pork leg, for the carnitas
1/2 kilos pork ribs, for the carnitas
3 cups lard, for the carnitas
bay leaf, for the carnitas
allspice berry, for the carnitas
1/2 cups orange juice, for the carnitas
1/2 onions, for the carnitas
1 head of garlic , for the carnitas
cilantro, finely chopped, for garnish
onion, finely chopped, for garnish
green salsa, to accompany
lemon juice , to accompany
Preparation
30 mins
2h
Medium
Blend the GOYA® Masarepa, milk, water, egg, sugar, salt, corn, and melted butter. Let the mixture rest for 5 minutes.
Melt butter in a hot skillet, pour a little of the mixture, and spread it to form a circle.Cook the cachapa for 3 minutes on each side or until well cooked. Repeat the same procedure until the mixture is finished. Set aside.
For the carnitas: heat the pork lard in a saucepan, add the pork shoulder and ribs, and when they change color a bit, incorporate the bay leaves, allspice, onion, garlic, salt, and orange juice.Cook the carnitas over medium heat for an hour and a half or until they are cooked and golden brown.
Fill the cachapa with the carnitas and accompany with cilantro, onion, and salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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