Carnitas literally mean ‘little meats’ and are one of Mexico’s favorite taco fillings. In this dish, the meat slowly simmers in lard until cooked and tender.
Makes +-20 tacos
1 kg pork loin, cut in cubes
250 gr pork lard
1 glass milk
3 garlic cloves
6 cups water
For the garnish:
1/2 onion, finely chopped
Large spring of fresh coriander, finely chopped
Salt to taste
- In a large casserole place the meat, lard, milk, garlic, salt and water (just enough to cover the meat).
- Cover and cook over medium heat until it starts boiling. Reduce heat and cook over low heat for 45 minutes or until meat becomes tender.
- Take the lid off and increase the flame to reduce the liquid and the meat starts to fry in its own fat. Stir continuously to avoid sticking for another 15 minutes. Watch that it does not dry up.
- Serve with warm corn tortillas and garnish with chopped onion, coriander and drizzle with the salsa of your choice