MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tacos De Carnitas
Categories: Latino, Pork, Breads, Chilies
Yield: 12 Servings

4 1/2 lb Pork butt
6 c Water
7 Strips orange zest
6 cl Garlic; minced
1 1/2 Onions; diced
1 1/2 ts Crushed red pepper flakes
1 1/2 Cinnamon sticks; preferably
- Mexican *
2 Bay leaves
1 1/2 ts Oregano leaves; crushed
1 1/2 ts Kosher salt + salt to taste
1/4 ts Ground cloves
Fine chopped onion
Chopped cilantro
Fresh salsa verde or hot
- sauce
24 sm Corn tortillas; warmed

Packaged tortillas are fine, but even better are freshly
made corn tortillas. Try Latino markets, farmers' markets
or some branches of Mollie Stone's. From Tara Duggan,
Chronicle contributor.

Chop thick fat from the outside of the pork butt. Cut the
meat into 1-inch cubes. Discard any cubes that are pure
fat, but don't try to trim all of the fat out of the meat.

Add the pork with the water, orange rind, garlic, onion,
red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2
teaspoons salt and cloves to a large pot. Bring to a boil,
then reduce to a simmer. Skim any scum that forms on the
surface. Simmer for 1 1/2 hours, until very soft, adding
more water if necessary to keep the meat submerged.

Season with salt. Bring to a gentle boil and cook until
the water has evaporated, about 30 minutes. Cook a little
longer to fry the meat slightly. Watch carefully to
prevent burning.

Remove the bay leaves and cinnamon sticks. Place in a fine
strainer and push gently with a wooden spoon to remove any
excess fat. Discard the fat.

Fold a few tablespoons of carnitas inside each tortilla
and top each taco with cilantro, onion and salsa. Serve
immediately.

Serves 12

* Note: Mexican cinnamon (canela) is found at Latin
American markets.

URL: http://sfgate.com

MM Format by Dave Drum - 09 February 2010

Uncle Dirty Dave's Archives

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