She Strengthens

Savor the Flavor of Authentic Mexican Cuisine

Introducing Carnitas Tacos, a True Delicacy

Carnitas, which translates to “little meats,” is a mouthwatering Mexican dish that packs a punch of flavor. This richly seasoned shredded pork is typically used as a filling for tacos, burritos, and enchiladas, making it a staple in Mexican cuisine.

A Recipe Fit for a Fiesta

San Francisco Bay Area chef and restaurateur Traci Des Jardins shares her recipe for carnitas tacos, complete with salsa verde and guacamole. These tacos are perfect for your next Taco Tuesday, Super Bowl party, or simply a weeknight meal.

Traci Des Jardins’ Carnitas Tacos Recipe

For the Tacos:

• 4 pounds boneless pork shoulder with fat
• 1/4 cup lard, duck fat, or vegetable oil
• 1 Negra Modela beer
• 2 tangerines, quartered
• 1 ounce piloncillo or brown sugar, roughly crushed
• 1 dried chipotle chile
• Salt and pepper
• 12-18 small corn tortillas
• 1 bag tortilla chips, preferably homemade

For the Salsa Verde:

• 1 pound tomatillos
• 1 serrano chile
• 1 white onion, peeled
• 1 bunch cilantro, thoroughly washed
• Salt

For the Guacamole:

• 2 ripe Hass avocados, peeled and de-seeded
• 1/2 remaining cilantro, chopped
• 1/4 white onion, finely minced
• Juice of 4 Key limes or 2 regular limes
• 1/4 finely minced serrano chile
• Salt to taste, about 1 1/2 teaspoons

To Garnish:

• 1/2 white onion, finely diced
• 1/4 bunch cilantro leaves, roughly cut
• 1/4 serrano chile, finely minced
• 5 Key limes, halved, or 2 regular limes, quartered

Instructions:

Preparing the Tacos

Remove the outside fat from the meat and cut the fat into strips. Cut the meat into approximately 3 × 3 × 3-inch chunks. Heat the lard or oil in a sauté pan over medium-high heat. When hot, add the fat pieces and stir with a wooden spoon. Cook over medium to medium-high heat, allowing the fat to brown slowly over a 7-10 minute period. Remove the fat from the pan when golden brown and crispy, and season with salt. Thoroughly salt the pork pieces and place into the hot fat. Cook over medium-high heat, browning on all sides until deep golden brown, about 15 minutes. Add the beer, tangerines, piloncillo, and chipotle chile to the pan. Bring to a simmer and cover. Cook at a low simmer on the stovetop or in a 250°F (120°C) oven for about 2 hours or until falling apart.

Preparing the Salsa Verde

Remove the husks from the tomatillos and discard. Wash the tomatillos in warm water to remove the film. Roughly chop 1/2 of the serrano chile, reserving the other half for the guacamole. Roughly chop 1/4 of the white onion. Cut 2 inches of the stem off of the cilantro and discard. Then cut the bunch in half. Reserve the leaves for garnish. Blend the tomatillos in a blender until smooth. Add the onion, serrano, and the stem half of the cilantro and blend to smooth. Add salt to taste, about 1 1/2 tablespoons. Place into a bowl.

Preparing the Guacamole

Place the avocados in a mortar or mixing bowl. Crush with a pestle or a pastry cutter or potato masher or a fork. Add the lemon juice and salt and mix well, then add the onion and cilantro. Taste and re-season, if desired.

Get Ready to Fiesta!

With these recipes, you’ll be well on your way to creating an unforgettable Mexican-inspired meal. So gather your friends and family, and get ready to savor the flavors of authentic Mexican cuisine!