Carnitas Soft Tacos With Guacamole And Pico De Gallo Recipes

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CARNITAS WITH PICO DE GALLO



Carnitas with Pico De Gallo image

This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions. Serve with warmed white corn tortillas, shredded cheese, sour cream, and fresh chopped cilantro.

Provided by jamielynne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 18h30m

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
6 pounds boneless pork shoulder
1 cup ground cumin
4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno pepper, seeded and minced
6 cups water
6 tomatoes, chopped
1 onion, chopped
2 tomatillos, husked and chopped
2 jalapeno pepper, seeded and minced
⅓ cup lime juice
1 tablespoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
  • Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 14 g, Cholesterol 174.2 mg, Fat 38.9 g, Fiber 3.2 g, Protein 56.4 g, SaturatedFat 12.6 g, Sodium 863.8 mg, Sugar 5 g

CARNITAS



Carnitas image

We love his meat served in tacos or on nachos. This can also be cooked in a slow cooker for about 6 hours.

Provided by GotBoxer

Categories     Pork

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 16

3 -4 lbs boneless pork shoulder or 3 -4 lbs boneless pork butt
green chilies or 1 -2 chipotle chile in adobo
1 onion, sliced
6 garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon cumin
3 tablespoons fresh cilantro, chopped
2 bay leaves
3/4 cup white wine or 3/4 cup chicken stock
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon pepper
pico de gallo
guacamole
sour cream
corn tortillas or tortilla chips

Steps:

  • Cut pork into small cubes approximately 1/2-1 inch each.
  • Brown pork in a dutch oven over high heat then reduce heat to medium.
  • Add white wine, garlic, bay leaves, oregano, cumin, salt and pepper and bring to a rolling boil.
  • Cover, and place in a 325 degree oven for 2 hours.
  • Add 1/2 cup chicken stock and cook with lid on until meat easily falls apart.
  • Remove bay leaves and add onion, green chilies or chipotles and fresh cilantro.
  • Shred meat with two forks and serve with corn tortillas or tortilla chips, top with guacamole, pico de gallo and sour cream.

Nutrition Facts : Calories 307.9, Fat 23, SaturatedFat 8, Cholesterol 80.6, Sodium 304.4, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 19.4

CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO



Carnitas Soft Tacos With Guacamole and Pico De Gallo image

If you love Carnitas as much as I do, boy will you love these. This is an Emeril Lagasse recipe, so how bad could it be?

Provided by ramblinduo

Categories     Pork

Time 2h30m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 10

3 lbs thick meaty country style pork ribs, pork butt or 3 lbs pork shoulder
2 lbs lard or 2 lbs enough to cover the meat
1/4 cup water
1 orange zest, removed with a vegetable peeler in wide strips
1 lime zest, removed with a vegetable peeler in wide strips
3 garlic cloves, unmpeeled (I would use more)
1/2 teaspoon coarse salt
corn tortilla
guacamole
pico de gallo

Steps:

  • In large, heavy saucepan, melt the lard over medium low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue cooking til the meat is tender.
  • Once the meat is tender. raise the heat to medium-high. (Don' panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with salt. When slightly cool, pull the meat apart usinmg 2 forks into shreds and smaller pieces and discard bones.
  • To heat tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with a little of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2-5 seconds per side. Remove from the heat, place on plate and cover with a cloth to keep warm until ready to serve.

Nutrition Facts : Calories 2811.1, Fat 280.9, SaturatedFat 107.7, Cholesterol 440.7, Sodium 498.9, Carbohydrate 0.7, Fiber 0.1, Protein 63.9

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