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cook fight kim severson
Adapted from Tara Duggan, The San Francisco Chronicle
Raciónes: 8
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Ingredientes
- Time: 2 1/2 hours
- 3 pounds pork shoulder, either butt or picnic
- 7 strips orange zest
- 5 garlic cloves, minced
- 1 large onion, chopped, plus finely chopped onion for garnish
- 1 1/4 teaspoons crushed red pepper flakes
- 1 cinnamon stick, preferably Mexican canela
- 2 bay leaves
- 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
- 1 1/2 teaspoons kosher salt, more to taste
- 1/4 teaspoon ground cloves
- For Serving
- 24 small corn tortillas, warmed, for serving
- Chopped cilantro for garnish
- Finely chopped onions
- Salsa for garnish.
Direcciones
- 1. Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- 2. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- 3. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
- Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 84 | 26% |
| Total Fat 9.51g | 12% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 549mg | 23% |
| Potassium 530mg | 15% |
| Total Carbs 34.35g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.59g | 1% |
| Protein 24.73g | 40% |
