Traci Des Jardins's Carnitas Tacos
- 4 pounds boneless pork shoulder with fat
- 1/4 cup lard, duck fat, or vegetable oil
- 1 Negra Modela beer
- 2 tangerines, quartered
- 1 ounce piloncillo or brown sugar, roughly crushed
- 1 dried chipotle chile
- Salt and pepper
- 12 to 18 small corn tortillas
- 1 bag tortillas chips, preferably homemade
- 1 pound tomatillos
- 1 serrano chile
- 1 white onion, peeled
- 1 bunch cilantro, thoroughly washed
- Salt
- 2 ripe Hass avocados, peeled and de-seeded
- 1/2 remaining cilantro, chopped
- 1/4 white onion, finely minced
- Juice of 4 Key limes or 2 regular limes
- 1/4 finely minced serrano chile
- Salt to taste, about 1 1/2 teaspoons
- 1/2 white onion, finely diced
- 1/4 bunch cilantro leaves, roughly cut
- 1/4 serrano chile, finely minced
- 5 Key limes, halved, or 2 regular limes, quartered
- Produce
- Chipotle chile, dried (1)
- Cilantro (1 bunch)
- Cilantro, cut leaves (1/4 bunch)
- Hass avocados, ripe (2)
- Key limes (5)
- Key limes or 2 regular limes, Juice of (4)
- Remaining cilantro (1/2)
- Serrano chile (1 1/2)
- Tangerines (2)
- Tomatillos (1 pound)
- White onion (1 3/4)
- Meat
- Pork shoulder with, boneless fat (4 pounds)
- Cooking & Baking
- Lard (1/4 cup)
- Piloncillo or brown sugar (1 ounce)
- Salt (1)
- Salt (1 1/2 to taste teaspoons)
- Salt and pepper (1)
- Bread & Baked Goods
- Corn tortillas, small (12)
- Snacks
- Tortillas chips (1 bag)
- Beer, Wine & Liquor
- Negra modela beer (1)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 2, 2013 (2 weeks ago).
27 people saved this recipe.
