CARNITA TACOS
The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has no end to its taco joints, from Casa Azul in Allentown to Acapulco in Tonawanda. As much as I love visiting local taquerias, the experience of making tacos at home is nothing short of rewarding. In observance of Cinco de Mayo, I would like to share my recipe for Carnitas, one of my favorite taco fillings, for you to prepare and enjoy with friends. Carnitas are a type of pulled pork that originated in the state of Michoacán. The recipes vary depending on region and families, but the basic ingredients can be found in any local grocery store. The cut of choice for carnitas is pork shoulder/butt, 2 Ibs of which should be enough to feed 3 people or will leave plenty of leftovers if you live alone. The basic seasonings will be salt, pepper, cumin, and oregano. You will also need lime and orange as well as two bay leaves. I also like to add a few cloves of garlic to my carnitas. Cut the pork into 1½ to 2-inch cubes, then toss the meat into a slow cooker or a large Dutch oven. Add 1 ½ teaspoons of cumin and 1 ½ teaspoons of oregano into the meat, then add 1 teaspoon each of salt and pepper. Juice one lime and a large Navel Orange into the mix, then stir the meat with a spoon or clean hands until the seasonings are well incorporated. Drop the squeezed orange halves into the vessel for more flavor, then add the bay leaves and garlic before pouring in enough water so that the meat is almost covered. If using a Dutch oven or another pot, preheat the oven to 300 degrees while bringing the mix to a simmer over the stove on medium-high heat. Simmer for 5 minutes, stirring occasionally, then close the lid and place it into the oven for 2 hours. If using a slow cooker, you can keep it on the low setting for 6-8 hours. The meat is ready when tender and easily falls apart when pierced with a fork. Take the meat out of the vessel and place the pieces on a metal baking tray, then strain the contents of the pot into a saucepan. Place the saucepan on the stove over high heat until the liquid thickens into a sauce. While the sauce reduces, use two forks to pull the meat apart and then place the tray under the broiler for 4-8 minutes or until golden and crispy. Flip the meat and cook the other side for the same result. Pour the meat into the saucepan and mix it up, adding more salt and pepper until the flavor is to your liking. Once that is ready, all you need is some corn tortillas and classic taco toppings. My favorites are ‘pico de gallo’, thinly sliced radishes, lime wedges for juicing over the meat, and an appropriate hot sauce for a spicy flavor. See you next month. Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments CARNITA TACOS The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo Read More LA PUPUSA April 1, 2023/No Comments LA PUPUSA My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments LATIN FOOD, LATIN RECIPES: CHAMPURRADAS If you remember my column from last month, I tried making Champurradas using an online Read More Load More End of Content.