In a previous episode of Around the World in 80 Dishes, Chef Iliana de la Vega demonstrated how to make corn tortillas. In this installment, she's showing a delicious recipe to make with tortillas: Slow-Cooked Carnitas Tacos. The word carnitas means "little meats" and is used in Mexico to describe small pieces of shredded browned pork.
The pork ribs for this recipe would traditionally be simmered in a saucepan or pot in a small amount of liquid—once the liquid has cooked off, the pork browns in its own rendered lard. But De la Vega shows an easy way to produce similar results at home using a slow cooker. Modern kitchen technology comes into play for the Roasted Tomatillo Salsa, too: Instead of chopping by hand or using a molcajete y tejolete, you'll employ a blender to make a coarse purée of roasted tomatillos, chiles, onions, and cilantro. In addition to demonstrating how to prepare the meat and salsa, De la Vega shows how to safely and easily open an avocado, remove the pit, and slice the flesh.
Rick Bayless's Mexican Kitchen lists carnitas as a fiesta food, but with our easy recipe and Iliana de la Vega's tips, it can be party day any day.
RECIPE
Slow-Cooked Carnitas Tacos
Bon Appétit | April 2008
Amy Finely
Yield: servings
You'll need a slow cooker for this recipe (a necessity for any busy cook).
Ingredients
- 2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried oregano (preferably Mexican)
- 1/2 large onion, cut into 4 pieces
- 1 avocado, halved, pitted, sliced
- Fresh cilantro sprigs
- Corn tortillas
- Roasted Tomatillo Salsa
Preparation
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
Text by Megan O. Steintrager, illustrations by Matthew Brennan, photo by CIA/Keith Ferris
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