Photograph of the finished Tacos de carnitas

Mexico · Taco heo om mỡ nhiều phần Carnitas surtidas

Tacos de carnitas

4 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.8 lb
  • Photograph of Pork shoulder Pork shoulder 1.3 lb
  • Photograph of Pork fat Pork fat 2.6 lb
  • Photograph of Orange Orange 4
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup
  • Photograph of Tortilla Tortilla 24
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Onion Onion 2
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Salt Salt 1.4 oz

Method

  1. 1 Using different cuts of meat at the same time, surtidas means a mixture, so each taco has a different texture.
  2. 2 Melt the pork fat in a cast iron pot, then add the meat until it is completely submerged in the fat.
  3. 3 Simmer at 90 degrees for 3 hours without letting the fat boil vigorously; boiling fat will make the meat tough and dry.
  4. 4 Add orange juice and a little condensed milk in the last 30 minutes; the sugar in them helps caramelize the meat's surface.
  5. 5 Increase the heat to 160 degrees for the last 10 minutes to crisp the outside of the meat.
  6. 6 Shred the meat into strips and pieces, then arrange it on a tortilla with tomatillo sauce, onions, and cilantro.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 3: simmer under low pressure for 45 minutes, then release the pressure naturally; the step of crisping the edges must still be done in the pan.

Start cooking