Introducing the ultimate carnivore's delight - Carnitas Tacos! Your taste buds will do the tango with the tender pork, fresh toppings, and handmade tortillas. Warning: may cause uncontrollable drooling.
Try this Michoacán Mexican carnitas. They are made from pork, cooked in lard at a low temperature until tender. The cooking process usually takes a few hours, but Multo will save your time!
Ingredients
3.5 OZ / 100 G lard
17.5 OZ / 500 G pork loin
9 OZ / 250 G pork chops (without bone)
9 OZ / 250 ML evaporated milk
9 OZ / 250 ML cola
0.5 EA orange
1 TSP dried thyme
10 CLOVES garlic
3 TBSP salt
20 EA taco tortillas
2 OZ / 50 G chopped onion
1 OZ / 30 G chopped cilantro
0.5 EA lime
3.5 OZ / 100 G green salsa (or any you prefer)
Directions
Add the lard to the mixing bowl. Melt with the measuring cup removed for 5 minutes / 175°F|80°C / speed 1 / stir. While the lard is melting, cut the pork loin and pork chops into small cubes.
Carefully add the meat, evaporated milk, cola, juice of the orange, garlic, thyme and salt to the mixing bowl. Cook with the measuring cup inserted for 20 minutes / 212°F|100°C / speed 2 / stir.
Once the meat is cooked, strain the liquid from the mixing bowl. Reserve the meat and clean the bowl.
TIP: You can reserve some of the cooking liquid for later to moisten up the meat.
Add the pork back into the mixing bowl and chop the carnitas with the measuring cup inserted for 10 seconds / speed 6.
TIP: After it has been chopped, you can add the reserved cooking liquid in, if desired.
Serve the carnitas in hot tortillas, and garnish the tacos with chopped onion, cilantro, lime juice and your favorite Mexican salsa. Enjoy your dish!
Recipe Note
TIP:
You can serve 2 tortillas per taco so it can hold its shape.
