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Recipe of Traditional Carnitas
Recipe

Traditional Carnitas

20 mins
1h
Low
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Have you ever wondered why carnitas are traditionally cooked in a copper saucepan? Copper is an excellent transmitter of heat and generates even cooking of food. The technique of cooking carnitas dates back to colonial times and it is thanks to the large amount of fat that cooking gets an incredible flavor and a unique softness. Prepare some traditional carnitas with the step by step of this recipe and be amazed with its flavor!
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 500 grams lard
  • 500 grams Pork Meat, solid with fat, cut into large pieces
  • 500 grams pork rib, with fat, cut into large pieces
  • 1 1/2 cups orange juice
  • 1 cup evaporated milk
  • 1/2 oranges, sliced
  • 1/4 cups aromatic herbs, bay, marjoram and thyme
  • 3 pieces allspices
  • to taste sea salt
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 habanero peppers, without veins or seeds, for the sauce
  • 2 avocados, for the sauce
  • 1/4 cups lemon juice, for the sauce
  • 1/4 cups coriander, for the sauce
  • to taste salt, for the sauce
  • to taste black pepper, for the sauce
  • enough corn tortilla
  • 1/2 cups onion, To accompany
  • 1/2 cups coriander, To accompany
  • enough lemon

Preparation

In a clay pot or copper saucepan, heat the butter over medium-low heat until melted. Add the pieces of meat one by one, try to distribute them very well in the space.
Pour the orange juice and the evaporated milk over the meat, with a spoon begin to gradually integrate the liquids.
Add the orange slices, the aromatic herbs, the fat pepper and the grain salt to taste. Cook over medium low heat for 60 minutes, or until meat turns tender. Remove from heat and reserve.
For the sauce, blend the onion, garlic, habanero, avocado, lemon juice, coriander, salt and pepper until fully integrated. Reserve until use.
On a board, cut the carnitas into small pieces. Assemble your taco in a hot corn tortilla, add onion and chopped coriander, guacamole to taste and serve with lemon.

PRESENTATION

Serve the carnitas in taco, serve with onion, coriander and guacamole sauce.

TIPS

If the meat does not fully submerge in the butter liquid, you can add water to the preparation, you can even salt the water before adding and thus integrate this ingredient better.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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