Recipe

Fiesta Tacos Con Carnitas Recipe

	Bondc / All my dishes 3 months, 2 weeks ago Tacos are actually pretty much mix and match in Mexico, so taco recipes are a bit odd. There are a bunch of ingredients and you toss whatever you want inside your tortilla, then roll it up and eat it. One of those items is carnitas, which is somethin... More Prep:120m Cook:120m Servings:8	Bondc
	tacos pork avocado tomato chile

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Ingredients

Carnitas:

1 bone-in pork shoulder roast (boston butt)

1 12 oz. can evaporated goat milk

1 20 oz. bottle Coca-Cola

1 head garlic

1 8 inch stick canela

salt and pepper

water

lard (or oil)

Guajillo sauce:

2 oz. guajillos

chicken stock

2 cloves garlic, peeled

1 small onion, peeled and roughly chopped

1/2 t. Mexican oregano

1/2 t. black pepper

1/2 t. ground cumin

lard

tortillas (corn, of course)

avocados, chopped

fresh summer tomatoes, chopped

poblanos, roasted, peeled, and chopped

mustard greens, parboilled, then roughly chopped

Directions

Make the carnitas. Cut just the top off the head of garlic to expose the inside of the cloves (like you would if you were roasting the garlic), and toss in a large pot with the roast. Add the milk, Coke, canela, a generous sprinkling of salt and pepper, and enough water to bring the liquid just up to the top of the roast. Bring to a boil, and when the Coke fizz subsides, cover tightly, turn heat down to low, and simmer for an hour or so until the pork is falling apart tender. Remove the roast and let sit for an hour until it's room temperature, or refrigerate.

Tear the roast into small pieces. Heat the lard in a saute pan until quite hot, then add the pork pieces, and fry over high heat until the outside is golden brown. Remove and cool, then pull apart into shreds.

Make the guajillo sauce. Cover the guajillos with hot water and put a dish on top to keep them submerged. Soak for 45 minutes, then drain. Pull off the stems and discard, empty out as many seeds as you can, and toss into your food processor. Add the garlic cloves and onion and a cup or so of chicken stock, then liquefy.

Strain the sauce through a food mill or strainer (yes, with guajillos, this is absolutely mandatory). Heat the lard over high heat in a saute pan, and when smoking hot, add the sauce, and stand back, because it will sputter. Stir in the oregano, pepper, and cumin, and cook, stirring constantly, over high heat for about five minutes, until it thickens. Stir in enough stock to thin it to the consistency of light cream, turn the heat down to medium, and simmer, stirring every few minutes, and adding more stock if necessary, until the tannin cooks out and the sauce loses that viciously harsh taste (you will be amazed at how delicious it is when this happens). Add enough stock to thin it to the consistency of light cream.

Soften the tortillas in your oven or microwave. Dip each tortilla into the guajillo sauce, then put on a plate. Mound with carnitas, avocados, mustard greens, poblanos, and tomatoes, then fold over. Repeat until done. If necessary, nuke for a minute or two to warm.

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