Tacos de carnitas
fromsbs.com.auwww.sbs.com.au/food/recipe/tacos-de-carnitas/ks9e1svyx
The secret to great carnitas is what happens in the moments after the meat braises – once the liquid evaporates, the pork fries in its own rendered fat until deeply golden and crisp around the edges.
Ingredients
Instructions
Heat your oven to 180°C (fan-forced) or 200°C. Combine the ingredients for the carnitas in a lidded low casserole dish with 2 cups of water. Add a cartouche of baking paper then cover with a lid and bake for 2 hours until the pork is very tender. Remove from the oven and transfer to a stove. Remove the lid and cartouche, then cook over medium heat to evaporate the remaining liquid. Allow the carnitas to fry in their rendered oil until well browned.
For the salsa verde, add the ingredients to a small saucepan and add about 1 cup of water. Simmer the ingredients for 10 minutes, then blend with a stick blender to a mostly smooth salsa.
Transfer the carnitas mixture to a chopping board and finely chop the meat. Heat the tortillas on both sides on a dry frying pan and top with the carnitas, onion and coriander, and serve with the salsa verde.
