Traditional Mexican Dishes
Mexican Carnitas
Tender and juicy Mexican carnitas, browned in lard with orange, garlic, onion, and spices. Serve them in hot tortillas with onion, cilantro, lime, and sauce to prepare delicious homemade tacos full of flavor.
This traditional recipe cooks large pieces of pork slowly until they are soft on the inside and crispy on the outside. It's ideal for a family taco party, a weekend meal, or a gathering at home.
01
Ingredients
Have everything ready before you begin.
- ✓2 kg of pork meat with some fat, such as shoulder, shank or leg combined with bacon
- ✓1 cup of pork lard
- ✓1 cup of water
- ✓1 orange cut into quarters
- ✓Peel of 1 orange
- ✓1/2 white onion
- ✓6 cloves of garlic
- ✓2 bay leaves
- ✓1 teaspoon of dried oregano
- ✓1 teaspoon of ground cumin
- ✓1 1/2 teaspoons of salt
- ✓1/2 teaspoon of black pepper
- ✓4 corn tortillas per person
- ✓Chopped white onion, to serve
- ✓A small bunch of cilantro, to serve
- ✓4 lime wedges, to serve
- ✓Green or red sauce to taste, to serve
02
Step-by-step method
- 01
Dry the meat very well with paper towels and cut it into large pieces...
Dry the meat very well with paper towels and cut it into large pieces, about 5 or 6 cm. Remove only the excess fat and keep some of the fat to add flavor and juiciness.
- 02
Heat a large, heavy pot over medium heat
Heat a large, heavy pot over medium heat. Add the lard and wait for it to melt completely, without smoking.
- 03
Add the meat and arrange it in a single layer if possible
Add the meat and arrange it in a single layer if possible. If the pot is small, cook it in two batches.
- 04
Brown the pieces for several minutes, turning them with tongs...
Brown the pieces for several minutes, turning them with tongs so they take on color on different sides. It's not necessary for them to be fully cooked at this stage.
- 05
Add the water carefully, slowly, because the hot fat can...
Add the water carefully, slowly, because the hot fat can splash. Add the onion, garlic, bay leaves, oregano, cumin, salt, and pepper.
- 06
Add the orange quarters and peel, making sure the latter doesn't have...
Add the orange quarters and peel, making sure the latter doesn't have too much white part to avoid a bitter taste.
- 07
Increase the heat until the liquid starts to boil
Increase the heat until the liquid starts to boil. Then, reduce the heat to low, partially cover the pot, and cook for 1 hour and a half to 2 hours. Move the meat carefully from time to time.
- 08
If the liquid is consumed too quickly and the meat is still firm...
If the liquid is consumed too quickly and the meat is still firm, add a little more hot water in small amounts.
- 09
When the meat can be easily pierced with a fork and starts to...
When the meat can be easily pierced with a fork and starts to separate, remove the onion, garlic, bay leaves, orange quarters, and peel. Taste the seasoning and adjust the salt if necessary.
- 10
Let the remaining liquid evaporate slowly over medium-low heat...
Let the remaining liquid evaporate slowly over medium-low heat, until the pot contains mostly the lard.
- 11
Turn the pieces and brown them for 10 or 15 minutes more
Turn the pieces and brown them for 10 or 15 minutes more. Temporarily remove the ones that brown first and return them at the end to avoid burning.
- 12
Turn off the heat and let the carnitas rest for 5 minutes
Turn off the heat and let the carnitas rest for 5 minutes. Serve them in large pieces or chop them lightly, without shredding them completely.
- 13
If you want a crisper texture, pass a portion to a hot skillet...
If you want a crisper texture, pass a portion to a hot skillet for 1 or 2 minutes, without adding more fat.
- 14
Heat the corn tortillas on a comal or dry skillet, turning them...
Heat the corn tortillas on a comal or dry skillet, turning them until they are flexible and give off a toasted aroma.
- 15
Prepare the tacos with the hot meat, chopped onion, cilantro, a few...
Prepare the tacos with the hot meat, chopped onion, cilantro, a few drops of lime juice, and green or red sauce. You can also serve the carnitas with the tortillas on the side.
- Cut the meat into large pieces to preserve its juiciness better.
- Don't remove all the fat from the pork; some of it helps the carnitas stay tender and flavorful.
- Add the water slowly over the hot lard to avoid splashing.
- The meat should be cooked slowly, without being submerged like in a stew.
- Keep the carnitas in their own fat if you prepare them in advance and refrigerate them.
- To reheat them, use a hot skillet and let them brown slowly; this will help them recover their texture better than in the microwave.
- Add just a few drops of lime juice when serving to avoid overpowering the flavor of the meat.