Add to favorites This is an awesome recipe with a nice blend of hearty pork and light salsa
2 pound(s) lard
2 1/2 teaspoon(s) pork butt, trimmed and cut into 2-inch cubes
1/2 teaspoon(s) freshly ground black pepper
1 cup(s) Chile de Arbol Salsa, recipe follows
2 teaspoon(s) salt
1/4 teaspoon(s) garlic chili sauce, store bought
1/2 cup(s) fresh cilantro, chopped
Chile de Arbol Salsa Recipe
4 cups of water
1 tablespoon salt
16 chiles de arbol (stems removed)
5 garlic cloves
a pinch of oregano
salt and pepper to taste
In a large saucepan melt lard over moderate heat.
Add pork, garlic chili sauce, cilantro,salt and pepper and simmer until tender.
Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool.
Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat.
Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently.
Serve or assemble within a toasted corn tortilla to make taco.
Carnitas can stay refrigerated for up to five days before assembling within a taco.
Chile de Arbol Salsa Instructions
In a pot over a medium high flame add water and salt and bring to a boil.
Once water is boiling add tomatoes and chile de arbol, and boil for 30 minutes.
Remove pot from flame and add tomatoes and chile de arbol to a blender.
Use one cup of water that you boiled the chiles in and add to the blender as well.
Add garlic, oregano, salt and pepper to blender, and blend on high till smooth.
Pour into a bowl and enjoy on tacos or anything that tickles your fancy.
Pork Carnitas pictured with a mole sauce which is equally tasty as an accompaniment.
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