One of the most popular taco variations, Tacos de Carnitas. How can you go wrong with slow cooked, juicy confit pork? This dish is simple and delicious, and is perfect to make ahead to wow your friends and family. Full recipe below...
Serves 4 -6
1kg pork shoulder (collar / butt) (cut into chunks)
4 tsp ground cumin
4 tsp smoked paprika
2 tsp chilli powder
2 tsp marjoram
4 large pinches of kosher / flaky salt
1 large orange (zest and juice)
Lard or Tallow (enough to cover meat)
4 garlic cloves
2 bay leaves
1 large cinnamon stick
2 cups masa harina
1/2 tsp salt
1.5 cups warm water
1. In a bowl, mix together the masa harina, salt and warm water. If it feels too sticky add some more masa harina. Vice versa, if it feels to dry add some more water.
2. Tip out onto a clean work surface and knead for a few minutes until completely combined. Divide the dough into 12 balls.
3. To flatten, place the ball in-between two pieces of parchment paper. Roll with out into a circle of 1/8 inch thickness. Alternatively, use a tortilla press if you have one (this is a lot easier).
1. Mix together the ingredients for the marinade in a bowl - cumin, paprika, chilli powder, marjoram, salt, orange zest and juice. Add the pork, toss in the spices and leave to marinate in the fridge overnight.
2. Preheat a fan oven to 110 C / 230 F. Heat a large pan of lard to 95 C / 203 F and place in the marinated pork. Cook in the lard for a few minutes then add in the rest of the ingredients. Put a lid on top of the pan, and place into the oven. Cook for 2 - 2.5 hours until juicy and tender.
3. Once cooked, remove the pan from the oven and leave the meat to cool in the liquid (helps maintain the juices in the pork).
4. Once at room temperature, place the meat into a roasting tray and cook under the grill until slightly crisped on top. Remove and set aside until ready to use for the tacos.
Grab yourself a warm corn tortilla and fill it up with lots of the pork. Add some finely diced white onion and coriander, squeeze over some lime juice and drizzle a little of the flavour-packed lard that the meat cooked in. Best served with a cold beer. Enjoy!