Name: Carnita Tacos
Ingredients: 2 lb Lard; 2 1/2 lb Pork butt, trimmed and cut; into 2-inch cubes; 2 ts Salt; 1/2 ts Freshly ground black pepper; 1 c Chile de Arbol Salsa,; recipe follows; Corn Tortillas,; recipe follows; Salsa Fresca,; recipe follows

Children are worshipers, and their lives are shaped and controlled by whatever they worship. That means that every moment is a God moment. In every moment, a child is accepting his role as a creature and living in worshipful obedience to God, or he is exchanging God for some aspect of the created world he is living to get. Children don’t typically think of themselves this way (nor do their parents!), so they need us to faithfully point out to them the covenantal nature of their actions. There is no more important piece of the Bible’s job description for parents.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Text, Import	1	Servings

INGREDIENTS

2	lb	Lard
2 1/2	lb	Pork butt, trimmed and cut; into 2-inch cubes
2	ts	Salt
1/2	ts	Freshly ground black pepper
1	c	Chile de Arbol Salsa,; recipe follows
		Corn Tortillas,; recipe follows
		Salsa Fresca,; recipe follows

INSTRUCTIONS

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:

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