Yield: 1 Servings
|2½ pounds||Pork butt, trimmed and cut; into 2-inch cubes|
|½ teaspoon||Freshly ground black pepper|
|1 cup||Chile de Arbol Salsa,; recipe follows|
|\N \N||Corn Tortillas,; recipe follows|
|\N \N||Salsa Fresca,; recipe follows|
Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.
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 nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
Yield: 3 cups
Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@...>