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Categories:
lard pork butt freshly ground black pepper salsa salt italian roma tomatoes chiles cilantro white onion water garlic salt freshly ground black pepper
Viewed: 45 - Published at: 3 years agoIngredients
- 2 pounds lard
- 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes
- 1/2 teaspoon freshly ground black pepper
- 1 cup Chile de Arbol Salsa, recipe follows
- 2 teaspoons salt
- 1/2 pound Italian Roma tomatoes
- 3/4 pound tomatillos, husked and washed
- 1 cup (30 - 40) Arbol chiles
- 1/2 bunch cilantro, leaves only, roughly chopped
- 1 medium white onion, chopped
- 2 cups water
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- In a large saucepan melt lard over moderate heat.
- Add pork, salt and pepper and simmer until tender.
- Cook about an hour, being careful not to crisp the meat.
- Remove pork and set aside until cool.
- Shred the meat by hand or with 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.
- Serve or assemble within a toasted corn tortilla to make taco.
- Carnitas can stay refrigerated for up to five days before assembling within a taco.
- Preheat broiler.
- Place tomatoes and tomatillos on a baking sheet.
- Broil, turning occasionally until charred all over, 10 to 12 minutes.
- Transfer to a saucepan.
- Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes.
- Transfer to a food processor or blender.
- Puree and then strain.
- Serve at room temperature or slightly chilled.
- Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
