Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Name: Tacos of Carnitas Roasted with Orange, Milk, and Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Diced avocado, lightly salted; 6 servings Chicharrónes espumas (skin), crumbled (see note); 1 sprig Cilantro; 6 servings Warm corn tortillas; 1 kilograms boneless pork shoulder (butt) or boneless country pork ribs; 1 teaspoons fresh-ground black pepper; 1 orange, well washed; 1 teaspoons salt; 473 milliliters About water; 6 servings Diced white onion; 237 milliliters whole milk; 1 Tbsp lard

Tacos of Carnitas Roasted with Orange, Milk, and Pepper might be just the Mexican recipe you are searching for. This recipe serves 6. One serving contains 774 calories, 58g of protein, and 48g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course. If you have avocado, onion, fresh-ground pepper, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 350 degrees.

Equipment you will use

Oven

Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just largeenough to hold the meat in one layer. Brown the meat on all sides and season with salt.

Ingredients you will need

Lard

Meat

Pork

Salt

Equipment you will use

Dutch Oven

Squeeze the orange over the meat and toss the rind into the pan.

Ingredients you will need

Orange

Meat

Beef

Equipment you will use

Frying Pan

Pour the milkover the meat and add enough water to almost cover the meat.

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Water

Meat

Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.

Ingredients you will need

Pepper

Meat

Equipment you will use

Aluminum Foil

Oven

To finish, uncover the meat and break into into largish pieces.

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Meat

Remove the orangerind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20minutes, or until the meat is brown and crisp on the edges.

Ingredients you will need

Meat

To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and cilantro.

Ingredients you will need

Pulled Pork

Cilantro

Tortilla

Avocado

Onion

Salsa

Mexican markets and some restaurants and tortillerias sell freshly fried chicharrón espumas, which are light-years better than the bagged ones. Chicharrón make an excellent taco in their own right when cooked until soft with tomatoes and chiles, then served with a sprinkle of cotixa cheese and raw onion.

Ingredients you will need

Tomato

Cheese

Chili Pepper

Onion

Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang

Equipment

Ingredients

Servings:

6servings

Diced avocado, lightly salted 6servings

Chicharrónes espumas (skin), crumbled (see note)1sprig

Cilantro 6servings

Warm corn tortillas 1kilograms

boneless pork shoulder (butt) or boneless country pork ribs 1teaspoons

fresh-ground black pepper 1

orange, well washed 1teaspoons

salt 473milliliters

About water 6servings

Diced white onion 237milliliters

whole milk 1Tbsp

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.