Wild Boar Carnitas Tacos with Jicama-Mango Salsa

Name: Wild Boar Carnitas Tacos with Jicama-Mango Salsa
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 15
Cuisine: Mexican
Ingredients: 2 mediums bay leaves; 2 Tbsps coriander seeds; 15 servings Corn or flour tortillas; 3 Tbsps finely chopped fresh cilantro leaves; 5 mediums garlic cloves, peeled and smashed; 473 milliliters dice jicama; 15 servings Kosher salt; 3 Tbsps freshly squeezed lime juice (from about 2 medium limes); 15 servings Lime wedges; 473 milliliters dice mango (from about 2 medium mangoes); 5 fresh (5-inch) marjoram sprigs; 2 serrano chiles, stemmed and finely chopped; 2 kilograms boneless wild boar shoulder, cut into 2-inch cubes (do not trim the fat)

The recipe Wild Boar Carnitas Tacos with Jicama-Mango Salsan is ready in about 4 hours and is definitely an outstanding dairy free option for lovers of Mexican food. For $3.24 per serving, you get a main course that serves 15. One portion of this dish contains about 36g of protein, 7g of fat, and a total of 304 calories. If you have lime wedges, coriander seeds, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert.

Instructions

Place the marjoram, garlic, coriander, and bay leaves in a small piece of cheesecloth and tie it tightly with butcher’s twine.

Ingredients you will need

Bay Leaves

Coriander

Marjoram

Garlic

Equipment you will use

Cheesecloth

Kitchen Twine

Place all of the measured ingredients in a medium bowl, season with salt, and stir to combine. Cover and refrigerate until ready to serve.For serving:When the meat is ready, remove and discard the herb bundle and onion quarters. Increase the heat to medium high and cook until the remaining water has evaporated and just the rendered fat is coating the bottom of the pan. Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over and starting to fall apart, about 20 minutes.

Ingredients you will need

Onion

Water

Meat

Salt

Equipment you will use

Bowl

Frying Pan

Remove and discard any large pieces of unrendered fat.

Serve the carnitas in the tortillas, topped with the salsa, with the lime wedges on the side.

Ingredients you will need

Lime Wedge

Tortilla

Carnitas

Salsa

Equipment

Ingredients

Servings:

2mediums

bay leaves 2Tbsps

coriander seeds 15servings

Corn or flour tortillas 3Tbsps

finely chopped fresh cilantro leaves 5mediums

garlic cloves, peeled and smashed 473milliliters

dice jicama 15servings

Kosher salt 3Tbsps

freshly squeezed lime juice (from about 2 medium limes)15servings

Lime wedges 473milliliters

dice mango (from about 2 medium mangoes)5

fresh (5-inch) marjoram sprigs 2

serrano chiles, stemmed and finely chopped 2kilograms

boneless wild boar shoulder, cut into 2-inch cubes (do not trim the fat)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.