Carnitas
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Water1
Salt1 medium
White Onion (medium dice)2 tsps
Ancho Chile (powder)1
Pepper1 large
Red Onion (cut into small dice)2 large
Lime (juiced)3 tbsps
Olive OilDirections:
1
Cut the meat, with the fat, into 1-inch cubes
2
Barely cover the meat with water in a heavy wide pan
3
Add the salt and bring to a boil, uncovered
4
When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated
5
At this point, the meat should be cooked through but not falling apart
6
Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it
7
Keep turning the meat until it is lightly browned all over
8
This entire process should take about 1 hour and 15 minutes
9
Remove the meat and set aside
10
Drain all but 2 tablespoons of the oil and heat over medium low heat
11
Add the onions and saute until translucent
12
Add the garlic, reserved meat, and chile powder
13
Cook for a few minutes more, stirring constantly
14
Season, to taste, with salt and pepper
15
Serve with corn tortillas and Tropical Avocado Salsa
16
To make tropical salsa, combine all ingredients together in a medium bowl and stir well
17
Keep refrigerated until ready to use