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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 12 |
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2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan Ingredients:
4 1/2 lbs pork butt |
6 cups water |
7 slices orange zest |
6 garlic cloves, minced |
1 1/2 onions, diced |
1 1/2 teaspoons crushed red pepper flakes |
1 1/2 cinnamon sticks, preferably mexican |
2 bay leaves |
1 1/2 teaspoons oregano leaves, crushed |
1 1/2 teaspoons kosher salt |
salt |
1/4 teaspoon ground cloves |
24 small corn tortillas, warmed |
chopped fresh cilantro |
finely chopped onion |
fresh salsa verde or hot sauce |
Directions:
1. Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
2. Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
3. Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
4. Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
5. Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.
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