Tuesday, September 27, 2016

Carnitas Tacos with Pico de Gallo and Cumin Lime Cream

Slow Fried Pork (Carnitas)

1. Trim extra fat from a 3 pound boneless pork shoulder roast, and cut it into 2-inch chunks. In a small bowl, mix 1 teaspoon ground cumin with 1 teaspoon salt.

2. Adjust an oven rack to the lower-middle position and heat oven to 375°F. Pat the pork dry with paper towels, and season with the salt and cumin mixture. Transfer pork to a large Dutch oven. Add
4 cups peanut oil, 1/4 cup Coca-Cola, 2 cinnamon sticks, and 2 bay leaves. Juice 1 lime directly
into the pot, then add the spent lime halves.

3. Bring the oil to a simmer over medium-high heat, then transfer the pot to the oven and cook, uncovered, until the edges of the pork are well browned and the meat falls apart when prodded with a fork,
2½ to 3 hours.

4. Remove the pot from the oven and, using a slotted spoon, transfer pork to a colander set over a bowl;
let drain about 10 minutes (discard the oil). Shred the pork and season with salt and pepper to taste.

Pico de Gallo

1. Core 1½ pounds tomatoes. Remove seeds and cut into 1/2-inch pieces. Put in a large bowl.
Stem, seed, and mince 1 large jalapeño chile, and mince 1 small garlic clove.

2. To the diced tomatoes, add 1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and the minced jalapeño and garlic. Stir in 2 teaspoons fresh lime juice. Season with salt, pepper, sugar, and
extra lime juice to taste.

Cumin-Lime Cream

1. Mix 1/2 cup sour cream, 2 Tablespoons fresh lime juice, 3/8 teaspoon salt, and 1/2 teaspoon cumin         in a medium bowl.

For Tacos: Layer Pork, Pico de Gallo, and Cumin-Lime Cream on warm corn tortillas (I toast them over the flame on a gas stove). Add cheese and extra cilantro, if desired.

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