Esta es una exhibición prevé de cómo se va ver la receta de 'Tacos de Carnitas' imprimido.

Receta Tacos de Carnitas
by Chez la mere

Tacos de Carnitas

courtesy ny times
cook fight kim severson
Adapted from Tara Duggan, The San Francisco Chronicle

Calificación: 4/5
Avg. 4/5 1 voto
  Mexico Mexican
  Raciónes: 8

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.
  4. Yield: 6 to 8 servings.