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Categories:Viewed: 4 - Published at: 4 years ago
Ingredients
- 2 pounds lard
- 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Chile de Arbol Salsa, recipe follows
- Corn Tortillas, recipe follows
- Salsa Fresca, recipe follows
Method
- Melt the lard in a large deep saucepan over moderate heat.
- Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes.
- Remove the pork with a slotted spoon and set aside to cool.
- (Reserve the lard for future use.)
- When cool enough to handle, shred the meat by hand or with the tines of a fork.
- Remove and discard any remaining fat.
- Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.
- Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.
- For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess.
- Toast one at a time in a nonstick pan over moderate heat about 1 minute per side.
- Wrap in a towel to keep warm.
- For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
