No Waste Tacos De Carnitas With Salsa Verde Food Lab Recipes

NO-WASTE TACOS DE CARNITAS WITH SALSA VERDE (FOOD LAB)

NO-WASTE TACOS DE CARNITAS WITH SALSA VERDE (FOOD LAB) image

Categories Pork

Yield 6-8 servings

Number Of Ingredients 14

Ingredients

2 medium onions
1/2 cup chopped cilantro
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 cup vegetable oil
6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
2 jalapeño peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or feta
24 corn tortillas

Steps:

2 Set fine-meshed strainer 1 quart liquid measure or bowl. Remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot. 3 Add tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapeños to saucepot with strained pork liquid. Add water until about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use. 4 To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm. 5 Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer.

TACOS DE CARNITAS

Tacos De Carnitas image

2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan

Provided by cookiedog

Categories Pork

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

4 1/2 lbs pork butt
6 cups water
7 slices orange zest
6 garlic cloves, minced
1 1/2 onions, diced
1 1/2 teaspoons crushed red pepper flakes
1 1/2 cinnamon sticks, preferably Mexican
2 bay leaves
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons kosher salt
salt
1/4 teaspoon ground cloves
24 small corn tortillas, warmed
chopped fresh cilantro
finely chopped onion
fresh salsa verde or hot sauce

Steps:

Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.

Nutrition Facts : Calories 491.1, Fat 28.1, SaturatedFat 9.5, Cholesterol 112.3, Sodium 348, Carbohydrate 23.5, Fiber 3.4, Sugar 1.1, Protein 34.9

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