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Carnitas Soft Tacos with Guacamole and Pico de Gallo (Emeril Lagasse) Recipe

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Carnitas Soft Tacos with Guacamole and Pico de Gallo (Emeril Lagasse)
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Ingredients
28
Count
Nutrition
2500
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.
  2. In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.
  3. Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.
  4. To heat the tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with 1/2 teaspoon of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2 to 5 seconds per side. Remove from the heat, place on a plate and cover with a cloth to keep warm until ready to serve.
  5. To serve, make the tacos with the meat and warm tortillas, and garnish with the guacamole and pico de gallo.
  6. Guacamole:
  7. In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks. Adjust the seasoning, to taste, and serve.
  8. Yield: 4 to 6 servings (about 2 cups)
  9. Emeril's Pico de Gallo:
  10. Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
  11. Yield: about 3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2499.93 Kcal (10467 kJ)
Calories from fat 2257.99 Kcal
% Daily Value*
Total Fat 250.89g 386%
Cholesterol 215.41mg 72%
Sodium 780.12mg 33%
Potassium 1203.76mg 26%
Total Carbs 60.09g 20%
Sugars 12.25g 49%
Dietary Fiber 15.48g 62%
Protein 9.43g 19%
Vitamin C 69.9mg 116%
Iron 2.1mg 12%
Calcium 127mg 13%
Amount Per 100 g
Calories 357.36 Kcal (1496 kJ)
Calories from fat 322.78 Kcal
% Daily Value*
Total Fat 35.86g 386%
Cholesterol 30.79mg 72%
Sodium 111.52mg 33%
Potassium 172.08mg 26%
Total Carbs 8.59g 20%
Sugars 1.75g 49%
Dietary Fiber 2.21g 62%
Protein 1.35g 19%
Vitamin C 10mg 116%
Iron 0.3mg 12%
Calcium 18.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 70.1
    Points
  • 71
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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