Carnitas! The name is tender but this recipe is tender and crispy. Crying sister of the chicharrones, this recipe is to eat without stopping but carefully because otherwise the liver will send them a letter document.
Carnitas recipe is very easy to make and can be used for a wide variety of dishes. In Mexico and several places in the world they eat at any time of the day and with the accompaniment they like it is fried pork crack! The cold beer would be missing.
Content table
About the carnitas
The carnitas are a traditional Mexican cuisine that is characterized by its delicious taste and tender and crispy texture. They are prepared from pieces of pork, which can be of different cuts, slowly cooked in their own fat until they become golden and very tasty.
They are an important part of Mexico's gastronomy and are enjoyed in tacos, cakes, burritos and a variety of other dishes.
Tips to make the perfect carnitas
The choice of meat and fat is essential to achieve delicious carnitas , since different pork cuts and types of fat can affect the final result. In addition, cooking technique is essential to achieve the desired texture, so patience and time to obtain the perfect result are needed.
The tradition of adding milk has its roots in Mexican cuisine, especially in the Michoacán region. Milk is used as an ingredient that helps to soften the texture of the meat and to give it a more delicate flavor. By adding milk to the preparation, it is achieved that the meat has a balance between the soft and the crunchy, which makes it more pleasant to the palate. Milk also contributes to having a characteristic golden tone outside when they are cooked over low heat.
What do carnitas carry?
The carnitas recipe is prepared mainly from pork. What characterizes them is their process of slow and deep cooking in fat, which gives it its crispy texture outside and tender inside.
The basic ingredients of the carnitas include pork, pork fat, garlic, onion, bay leaves, salt and pepper. These condiments are fundamental to give flavor to the flesh and enhance their gustative profile. Pork fat is what allows meat to be cooked uniformly and acquire that characteristic texture.
They are served in tacos with onion, coriander and sauce but they can also accompany them with tortillas, guacamole or what they prefer. Ideal for breakfast with divorced eggs , motor eggs Zacahuil filling .
What meat to use to make carnitas?
The carnitas are prepared mainly using various parts of the pig , and the choice of meat cuts is essential to achieve the characteristic texture and taste of this Mexican dish.
Pork cuts that are usually used vary, but some of the most common include the palette, leg, spine and bacon .
- The palette is one of the most popular cuts due to its balance between lean and fat . This allows them to have a tender and juicy texture inside and a crunchy layer on the outside. Pork leg is another common option and is usually quite lean, which makes it suitable for those who prefer a less fatty dish.
- The spine, known for its terneza, is also used in some carnitas recipes , although its lower fat content may require the addition of extra fat during cooking to achieve the desired texture. The bacon, with its generous amount of fat, is an choice that ensures that they are juicy and full of flavor.
Why are they called carnitas?
Making carnitas is a traditional culinary process of Mexican cuisine that involves slowly cooking pieces of pork in their own fat until they become tender and crispy.
The word "carnitas" in Spanish literally translates as "small meats" or "small carnitas" , reflecting the cooking and presentation technique. This slow cooking process is what gives it its unique texture and its deeply tasty flavor.
The first step to make them generally involves cutting pork into smaller pieces, which can vary in size according to the chef's preference. Then, these pieces are slowly cooked in a large and deep casserole, often accompanied by condiments such as garlic, onion, bay leaves, salt and pepper. Pork fat melts during cooking and becomes the environment in which the meat is cooked, which contributes to its unique flavor and texture.
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Carnitas recipe
Yield : 6 portions
Preparation time : 2 hours 25 minutes
Ingredients
- 1 kg of pork
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 4 garlic cloves
- 1 large onion
- 2 bay leaves
- 1 cup of pig butter or kitchen oil
- 1 orange (juice)
- 1 cup of water
How to make carnitas
- Cut pork into 5 cm pieces. In a casserole heat the lard or oil over high heat and fry the pig for 5-7 minutes until golden.
- Add the chopped onion into large pieces and chiquito chicked garlic. Stir and cook for a few minutes until the onion becomes translucent.
- Add the bay leaves and salt and pepper mixing well. Pour the orange juice and the cup of water.
- Reduce low fire and cook over low heat for 1.5 to 2 hours or until the meat is very tender and the liquids have reduced a lot. Stir every so much during cooking.
- Once the meat is tender and has been golden in its own fat, remove the bay leaves and adjust the seasoning. Serve hot and crispy carnitas.
