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Add a photoRaciónes: 12
Ingredientes
- 2 lb Lard
- 2 1/2 lb Pork butt trimmed, and cut in 2" cubes
- 2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 c. Chile De Arbol Salsa see * Note
- 24 x Corn Tortillas see * Note Salsa Fresca see * Note Avocado slices Minced cilantro Minced onion
Direcciones
- Heat the lard in a large deep saucepan over moderate heat. Add in the pork, salt and pepper, and simmer till tender, being careful not to crisp the meat, about 1 hour and 10 min. Remove the pork with a slotted spoon and set aside to cold. (Reserve the lard for future use.)
- When cold sufficient to handle, shred the meat by hand or possibly with the tines of a fork. Remove and throw away any remaining fat. Transfer to a medium-size saucepan, add in the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 min. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.
- For Carnitas Tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a non-stick pan over moderate heat about 1 minute per side. Wrap in a towel to keep hot. For each taco, stack 2 tortillas and layer with hot Carnitas, Salsa Fresca, minced cilantro and avocado slices or possibly simply minced onion and cilantro.
- This recipe yields 12 Carnitas Tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 850 | |
| Calories from Fat 724 | 85% |
| Total Fat 80.35g | 100% |
| Saturated Fat 31.09g | 124% |
| Trans Fat 0.03g | |
| Cholesterol 110mg | 37% |
| Sodium 446mg | 19% |
| Potassium 289mg | 8% |
| Total Carbs 16.96g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.33g | 0% |
| Protein 14.2g | 23% |
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