| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Ethnic, Meat, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lard |
| 2 1/2 |
lb |
Pork butt trimmed |
|
|
And cut into 2" cubes |
| 1/2 |
ts |
Freshly ground black |
|
|
Pepper |
| 2 |
ts |
Salt |
|
|
Salsa-Chile de Arbol- (one cup) recipe follows |
INSTRUCTIONS
CARNITAS TACO
In a large saucepan melt lard over moderate heat. Add pork, salt and pepper
and simmer until tender. Cook about an hour, being careful not to crisp the
meat. Remove pork and set aside until cool. Shred the meat by hand or with
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. Serve or assemble within a toasted corn tortilla to make taco.
Carnitas can stay refrigerated for up to five days before assembling within
a taco. Formatted by trishexel--from the Too Hot Tamales TV Show dl'd off
their web page.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”