Carnitas tacos                    serves 4       

 

Submitted by [email protected]


These are authentic Mexican food, not what you get at fast food places.  Pure heaven, pig fat rules!

  

16     small corn tortillas, the thin handmade kind

2       lb. boneless pork shoulder strips, left as is

1       teaspoon ground cumin

½      teaspoon garlic powder

½      sweet white or purple onion, chopped

4       Tbsp. chopped cilantro

lime wedges

your favorite salsa

salt and pepper

 

Preheat oven to 350.  Season pork with salt, pepper, garlic and cumin.  Place in a casserole dish.  Roast uncovered for 2 hours until it is very tender and the outside starts to brown.  Remove from oven.  With a fork or your hands, pull meat into bite sized chunks still in the casserole dish, and crisp the pork further under a broiler, stirring once, until browned to your liking.  You may omit this second cooking step, but the semi-burnt pork is worth the work.

 

Meanwhile, mix chopped onion and cilantro in a small bowl and set aside.  Heat tortillas over flame, griddle, or microwave.  Place 4 warmed tortillas around dinner plate.  Top each with about 2-3 Tbsp. pork and a large pinch of onion-cilantro mixture.

 

Serve with lime wedges and salsa on the side.

 

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