CARNITAS DE MICHOACAN
This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.
Provided by Mexican Sweetheart
Categories Pork
Time 2h30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Start with removing any excess pieces of fat from the pork.
- In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
- Fill with water just so it barely covers the pork.
- Cover and bring to a boil over medium heat.
- Reduce heat to medium low and simmer for about 2 hours.
- Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
- Remove the excess fat, and place the cooled pork in a large bowl.
- Add salt and pepper to taste.
- In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
- Using your hands, pull the meat apart.
- In a comal over medium heat, heat the tortillas.
- Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.
Nutrition Facts : Calories 845.6, Fat 54.6, SaturatedFat 18.8, Cholesterol 167.3, Sodium 212.3, Carbohydrate 44.8, Fiber 5.5, Sugar 5.9, Protein 43.7
CARNITAS MICHOACAN
There are many variations on this classic Mexican pork dish. This is the way my ex, who is from Michoacan, prepares it. We served this in our Mexican restaurant and it was a BIG hit! The nice thing about making it daily for the restaurant was that we could reuse both the cooking water and the lard multiple times, which multiplied the flavor! It's very simple to make. The short list of ingredients doesn't make for bland eating here! Substitutions can be made for the lard, but the result won't be quite the same. I think it has to do with the sensitivity of the various fats to heat, but frankly I'm not sure. This is NOT a low fat food! In fact, we refer to it as a "cholesterol nightmare," so we eat it seldom, but we REALLY enjoy it when we do!
Provided by Elisa72
Categories Pork
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
- Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
- Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
- Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
- Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
- Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). If using bacon fat, add it at this time and skip cooking any bacon.
- Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
- Drain the pork, and salt if desired.
- Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
- The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.
Nutrition Facts : Calories 1449.6, Fat 135, SaturatedFat 51.4, Cholesterol 283.9, Sodium 1240.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 53.3
CARNITAS ENCHILADAS
If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.
Provided by Bibi
Categories Enchiladas
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
- Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
- Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
- Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
- Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
- When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
- Bake uncovered in the preheated oven for 20 minutes.
- Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg
MEXICAN CARNITAS
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.
Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
More about "carnitas de michoacan recipes"
AUTHENTIC CARNITAS RECIPE - CARNITAS MICHOACANAS RECETA
From honest-food.net
4.9/5 (14)Total Time 4 hrs 15 minsCategory Lunch, Main Course, SnackCalories 199 per serving
- Cut the meat into large chunks, or leave it on the bone if the hunks will fit in the pot you are using. Salt them well.
- Fill your pot with the lard and heat it to about 200°F or thereabouts. You might need more than 3 quarts. Remember, you will be able to reuse this lard later, and almost all of it will stay in the pot, so fear not.
- When the lard hits temperature, add the pork. Now, there is an order to things. Different pieces cook at different rates. Longest cooking bits, in order, are: hocks, feet, tongue, heart, jowls, shoulder, ribs, hind leg, skin, belly, loins. Depending on what you are using, add the longest cooking bits in first. In general, wait 30 minutes before you put in the next item. Even loin will ultimately need 1 hour, though, so keep this in mind. Carnitas is a process.
- Once you put in the first pork item, add all the remaining ingredients and let things cook at about 195°F, more or less, until all the various piggy bits are soft and tender. Normally this takes about 4 hours, but could be more with wild hogs.
CARNITAS | TRADITIONAL PORK DISH FROM MICHOACáN, MEXICO
From tasteatlas.com
EASY CARNITAS RECIPE | SLOW COOKER CARNITAS RECIPE - YOUTUBE
From youtube.com
CARNITAS MICHOACANAS RECETAS | CAZO DE PUERCO RECIPES - NEAR ME
From porkcarnitas.com
CARNITAS RECIPE (MEXICAN PULLED PORK) - CHILI PEPPER MADNESS
From chilipeppermadness.com
CARNITAS MICHOACANAS RECETAS | CAZO DE PUERCO RECIPES - NEAR ME …
From porkcarnitas.com
CARNITAS ESTILO MICHOACáN - PEOPLE EN ESPAñOL
From peopleenespanol.com
CARNITAS ESTILO MICHOACAN - CARNITAS RECIPE - LOVE TO EAT BLOG
From lovetoeatblog.com
CARNITAS EL ROLYS – MICHOACAN EN VANCOUVER
From carnitaselrolys.com
7 MOST POPULAR MICHOACANESE DISHES - TASTEATLAS
From tasteatlas.com
AUTHENTIC CARNITAS RECIPE (TACOS DE CARNITAS) - THE …
From theanthonykitchen.com
CARNITAS (PORK CARNITAS RECIPE) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
DELICIOUS MICHOACáN-STYLE CARNITAS RECIPE - MEXICO DAILY POST
From mexicodailypost.com
CARNITAS DE MICHOACáN
From chefmartin.net
CARNITAS DE MICHOACáN - PORK CARNITAS – MAD MEXICAN MARKET
From market.madmexican.ca
CARNITAS ESTILO MICHOACAN - CARNITAS RECIPE - MEXICAN FOOD
From youtube.com
CARNITAS MICHOACANAS - GETRECIPESUS.FUN
From getrecipesus.fun
CARNITAS A GIFT FROM MICHOACAN TO THE WHOLE WORLD
From focusonmexico.com
21 CARNITAS MICHOACáN RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOW TO MAKE CARNITAS (MEXICAN FRIED PORK) RECIPE
From thespruceeats.com
RECETA DE CARNITAS ESTILO MICHOACáN - RECETASGRATIS
From recetasgratis.net
CARNITAS TACOS (MICHOACáN-STYLE BRAISED PORK TACOS) | SAVEUR
From saveur.com
PORK CARNITAS - LA MICHOACANA MEAT MARKET
From lamichoacanameatmarket.com
CARNITAS BURRITO · EASY FAMILY RECIPES
From easyfamilyrecipes.com
AUTHENTIC MEXICAN CARNITAS TACOS (TACOS DE CARNITAS)
From authenticmexicanrecipes.net
AUTHENTIC CARNITAS RECIPE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CARNITAS DE PUERCO ESTILO MICHOACáN | BURN BLOG
From burn-blog.com
CARNITAS DE MICHOACAN RECIPE - WEBETUTORIAL
From webetutorial.com
CARNITAS ESTILO MICHOACAN — CIBUS
From cibuskitchen.com
CARNITAS DE MICHOACáN | RECIPES, FOOD, FAVORITE RECIPES
From pinterest.com
CARNITAS - LA MICHOACANA MEAT MARKET
From lamichoacanameatmarket.com
CARNITAS TACOS – DEL REAL FOODS
From delrealfoods.com
CARNITAS ESTILO MICHOACAN - COOKING WITH KIRBY
From cookingwithkirby.com
CARNITAS DE PUERCO ESTILO MICHOACáN · LAANTOJADERA.COM
From laantojadera.com
RICK BAYLESSMICHOACAN-STYLE PORK CARNITAS - RICK BAYLESS
From rickbayless.com
CARNITAS MICHOACAN RECIPE - FOOD.COM | RECIPE | MEXICAN PORK …
From pinterest.com
CARNITAS ESTILO MICHOACáN | RECETAS DE COMIDA MEXICANA
From tvazteca.com
DISCOVER CARNITAS RECIPE MICHOACAN 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #cuisine #preparation #north-american #pork #mexican #easy #meat #4-hours-or-less
You'll also love