Melt the lard in a large deep saucepan over moderate heat. Add the pork,
salt and pepper, and simmer until tender, being careful not to crisp the
meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and
set aside to cool. (Reserve the lard for future use.) When cool enough to
handle, shred the meat by hand or with the tines of a fork. Remove and
discard any remaining fat. Transfer to a medium saucepan, add the Arbol
Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.
Carnitas can be kept in the refrigerator up to 5 days and reheated before
assembling the tacos.
For Carnitas tacos, dip 24 small corn tortillas in water, shaking off
excess. Toast one at a time in a nonstick pan over moderate heat about 1
minute per side. Wrap in a towel to keep warm. For each taco, stack 2
tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and
avocado slices or simply chopped onion and cilantro.
Yield: 3 cups
Recipe By :TOO HOT TAMALES SHOW #6154
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 08:19:47 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
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