Subj : 10/4 Nat'l Taco day - 3
To   : All
From : Dave Drum
Date : Tue Oct 03 2023 17:41:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tacos de Carnitas
 Categories: Pork, Vegetables, Herbs, Chilies, Citrus
      Yield: 7 Servings
 
      3 lb Pork shoulder
      7    Strips orange zest
      5 cl Garlic; minced
      1 lg Onion; chopped
           +=PLUS=+
           Fine chopped onion; garnish
  1 1/4 ts Crushed red pepper flakes
      1    (1") Mexican canela cinnamon
           - stick
      2    Bay leaves
  1 1/2 ts Crushed, dried oregano
           - leaves
  1 1/2 ts Kosher salt; more to taste
    1/4 ts Ground cloves
     24 sm Corn tortilla shells; for
           - serving, warmed
           Chopped cilantro; garnish
           Salsa; garnish
 
  Trim any thick fat from surface of pork. Cut meat in 1"
  cubes, discarding any that are pure fat. Put pork in a
  large pot. Add enough water to cover by 2 inches, orange
  zest, garlic, chopped onion, red pepper flakes,
  cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
  the cloves.
  
  Bring to a boil, then reduce to a simmer. Skim off any
  scum that forms on surface. Simmer uncovered for 1 1/2
  hours, until pork is very soft; add water if necessary
  to keep meat submerged. Season with salt, then continue
  to cook until water has evaporated, about 30 minutes.
  Cook a little longer to fry meat slightly; cook even
  longer if you prefer crisper meat. Stir often and add a
  bit of water if meat sticks or seems about to burn.
  
  UDD NOTE: I highly recommend that you bring the pork to
  a boil, reduce to a simmer and skim the scum BEFORE
  adding the other ingredients. Otherwise all of the
  ingredients that float will mix with the scum and be
  skimmed out along with the scum and the dish will be
  largely under-seasoned.
  
  Remove bay leaves and cinnamon stick. Spoon a few
  tablespoons of carnitas onto each tortilla. Top each
  taco with cilantro, finely chopped onion and salsa.
  
  Serve.
  
  By Kim Severson
  
  YIELD: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Call me ricist but I prefer potatoes.
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