The gourmet experience of Mexican street food in your home, inspired by the classics of Vitamina T.
Por
Equipe Receita Solta
"These authentic Mexican carnitas cook the pork slowly in lard, milk, orange juice, and spices until they fall apart into strands with toasted edges. Served in corn tortillas with tomatillo salsa verde and avocado, they make up traditional tacos."
- O confit prolongado da paleta suína na gordura com leite amacia as fibras colágenas, deixando a carne tenra que desfia com facilidade. - A casca e o sumo de laranja aliados ao cominho e orégano mexicano caramelizam os pedaços quando os líquidos evaporam na panela. - A salsa verde batida com tomatillos cozidos, abacate e jalapeño oferece acidez vegetal vibrante que corta a gordura rica do porco.
Cut the pork meat into 4-5 cm pieces. Season generously with salt, cumin, and Mexican oregano.
In a heavy-bottomed pot (preferably cast iron) or Dutch oven, melt the lard or heat the oil over medium-high heat. Add the seasoned meat and brown on all sides.
Lower the heat to medium-low. Add the milk, orange juice and zest, onion, bay leaf, and garlic to the pot. The professional technique is to let the meat cook slowly in this liquid.
Cook over low heat, uncovered, for approximately 3 hours, turning occasionally, until the liquid evaporates and the meat begins to brown in its own fat.
For the green salsa: in a small pot, cover the tomatillos and the jalapeño with water. Cook for 10-15 minutes or until they are soft and the color is vibrant green. Drain and reserve the cooking water.
In the blender, combine the cooked tomatillos, jalapeño, avocado, cilantro, red onion, lime juice, and a pinch of salt. Beat until creamy, adding a little of the tomatillo cooking water if necessary.
When the meat is tender and shredding easily, increase the heat to medium-high. Fry the pieces in their own fat until they are crispy and golden on the outside. Remove from the pot and shred coarsely with two forks.
Heat the corn tortillas on a griddle or dry skillet until they are soft and lightly toasted. The most important tip is to heat them well to enhance the corn flavor.
Assemble the tacos: place a generous portion of pulled carnitas in each tortilla, add a spoonful of avocado salsa verde, chopped red onion, and fresh cilantro. Serve immediately with lemon wedges to squeeze to taste.
Encontramos os melhores utensílios e ingredientes para você preparar Perfect Carnitas: Pear & Avocado Tacos with Citrus Salsa Verde com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Crispy oven-baked carnitas: spread the cooked shredded meat on a baking sheet and place under the grill at 220°C for 5 minutes to toast the ends. - Pineapple touch: add grilled pineapple cubes in the skillet over the tacos for a sweet contrast similar to taco al pastor. - Tacos dorados: roll the carnitas in the corn tortillas and fry in hot oil until they become crispy golden flautas.
- Pork shoulder can be replaced by boneless pork leg or pork collar with a good natural fat cap. - Traditional pork lard can be substituted with neutral sunflower or corn vegetable oil in the same volumetric amount. - Fresh green tomatillos can be replaced by canned green tomatillos or domestic green tomatoes with extra lemon.
Store the carnitas meat submerged in some of its own fat in a sealed container in the refrigerator for up to 5 days. To reheat, place the portions in a very hot skillet without additional oil until the edges are toasted and steaming.
Cooked and shredded meat freezes excellently for up to 90 days in vacuum-sealed airtight bags. Thaw in the refrigerator and reheat in a very hot skillet. Do not freeze the salsa verde with fresh avocado.
Classic side dish for refried black beans, Mexican red rice, chopped red onion with cilantro, and lime wedges to squeeze on the spot. To drink, serve with Mexican beer with lime and salt, hibiscus water, or grapefruit soda.
Milk contains lactic acid and sugars that soften the tough pork fibers and aid in the golden caramelization of the meat edges at the end.
They are fruits of the physalis family wrapped in a dry husk; can be replaced by common green tomatoes by adding extra lemon juice for acidity.
After 3 hours of gentle cooking, the meat will be so tender that it falls apart easily by pressing with the back of two large spoons.
Aqueça cada tortilla dos dois lados em chapa de ferro quente por cerca de 30 segundos e mantenha-as empilhadas sob um pano de prato limpo e úmido.
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Descubra a receita definitiva de Salada Festiva de Milho e Feijão Preto, perfeita para acompanhar tacos. Combina a doçura do milho, a robustez do feijão preto e um vibrante molho cítrico. Simples, rápida e incrivelmente saborosa, ideal para qualquer ocasião.
Descubra o Sabor Autêntico dos Huevos Rancheros
