CARNITAS RECIPE
An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!
Provided by Kelly Anthony
Categories Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
- Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
- Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
- Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
- Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
- Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
- Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
- Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MOTHER DANIEL'S LA TAQUERIA CARNITAS RECIPE - (4.3/5)
Provided by Mother_Daniel
Number Of Ingredients 8
Steps:
- Rinse pork and place in 6-8 qt pan with onions, celery, garlic, bay leaves, thyme, salt, and enough water to cover meat. Bring to boil over high heat; cover, reduce heat, and simmer until meat is very tender when pierced, 2-2 1/2 hours. With slotted spoons, transfer pork to 9 x13-inch pan; reserve cooking juices. Remove string and use two forks to pull meat into large chunks. Pour milk over meat. Bake pork at 325^ until drippings are browned, about 1 hour, stirring and scraping pan occasionally. Meanwhile, pour reserved juices through a strainer into a bowl; discarding residue. Skim and discard fat. Return juices to pan and boil over high heat until reduced to 2 cups, about 45 minutes. When pork drippings are browned, add 1 cup of the reduced juices scrapping drippings free and stirring meat, breaking or pulling into smaller pieces. Bake until juices have evaporated and drippings are browned, about 15 minutes, stirring occasionally. Repeat step, using remaining juices, and cook until meat edges are crisp and browned, 15 to 20 minutes longer. Season to taste with salt Sunset, March 2000
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
- Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
- Serve with tortillas and suggested toppings to make tacos.
DOM'S MOM'S TENDER MEATBALLS
I got this recipe from my Cooking Light friends though this isn't exactly a light recipe! But it's oh so good!
Provided by greysangel
Categories One Dish Meal
Time 2h10m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
- Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.
MOM'S ITALIAN MEATBALLS
These are very cheesey. Unfortunately, they can fall apart while frying. If they do, just scrape up the bits and put that in your spaghetti sauce also. It's hard not to eat them all up as they come out of the pan, they're that good.
Provided by Debbie R.
Categories Meat
Time 1h
Yield 20 meatballs
Number Of Ingredients 10
Steps:
- Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
- Combine bread with everything else except olive oil, mixing well.
- Form in small balls (about 20).
- Brown slowly in oil, watching closely to prevent scorching.
- Add to spaghetti sauce.
- Cook 30 minutes in the sauce.
Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 43.8, Sodium 221.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 10.1
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- Rinse pork and put in a 6- to 8-quart pan. Add onions, celery, garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat--2 1/2 to 3 1/2 quarts.
- Bring to a boil over high heat; cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours. With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve cooking juices. Discard string, and use 2 forks to pull meat into large chunks. Pour milk over meat.
- Bake pork in a 325° oven until drippings are browned, about 1 hour, stirring and scraping pan occasionally.
- Meanwhile, pour reserved juices through a strainer into a bowl; discard residue. Skim and discard fat. Return juices to pan. Boil over high heat until reduced to 2 cups, about 45 minutes.
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