Famous Old Town Carnitas With Naga Serpent Salsa Recipes

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CARNITAS



Carnitas image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 (3 pound) boneless pork butt
1 cup water
Flour or corn tortillas
2 cups refried beans
1 lime, cut into 6 wedges
1/4 cup chopped cilantro
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced

Steps:

  • Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces.
  • Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado.

CARNITAS (AUTHENTIC)



Carnitas (Authentic) image

Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.

Provided by babygirl65

Categories     Stew

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs boneless pork shoulder
2 (16 ounce) cans chicken broth
5 -6 garlic cloves, grounded in a mortar
1 tablespoon cumin seed, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Steps:

  • Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
  • Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
  • Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
  • Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
  • Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
  • Heat (or make homemade) corn tortillas, serve with desired toppings.
  • (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).

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