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Name: Carnita Tacos
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salsa Fresca,; recipe; Corn Tortillas,; recipe; 2 lb Lard; 1/2 ts Black Pepper freshly ground; 2 1/2 lb Pork butt, trimmed and cut;; 1 c Chile de Arbol Salsa,;; 2 ts Salt

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INGREDIENTS

Salsa Fresca,; recipe
Corn Tortillas,; recipe
2 lb Lard
1/2 ts Black Pepper ; freshly ground
2 1/2 lb Pork butt, trimmed and cut;
1 c Chile de Arbol Salsa,;
2 ts Salt

Servings

INSTRUCTIONS

Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos. For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro. Yield: 3 cups Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak

NOTES

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Carnita Tacos

Salsa Fresca,; recipe 
  Corn Tortillas,; recipe 
2 lb Lard 
1/2 ts Black Pepper freshly ground
2 1/2 lb Pork butt, trimmed and cut; 
1 c Chile de Arbol Salsa,; 
2 ts Salt

Melt the lard in a large deep saucepan over moderate heat. Add the pork,  salt and pepper, and simmer until tender, being careful not to crisp the  meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and  set aside to cool. (Reserve the lard for future use.) When cool enough to  handle, shred the meat by hand or with the tines of a fork. Remove and  discard any remaining fat. Transfer to a medium saucepan, add the Arbol  Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.  Carnitas can be kept in the refrigerator up to 5 days and reheated before  assembling the tacos.    For Carnitas tacos, dip 24 small corn tortillas in water, shaking off  excess. Toast one at a time in a nonstick pan over moderate heat about 1  minute per side. Wrap in a towel to keep warm. For each taco, stack 2  tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and  avocado slices or simply chopped onion and cilantro.    Yield: 3 cups  Recipe By     :TOO HOT TAMALES SHOW #6154    Posted to MC-Recipe Digest V1 #303    Date: Fri, 15 Nov 1996 08:19:47 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (2043g)
Recipe Makes: 1 Servings

Calories: 8115
Calories from Fat: 8068 (99%)

Amt Per Serving		% DV

	Total Fat 896.4g	1195 %
	Saturated Fat 351.4g	1757 %
	Monounsaturated Fat 404.2g
	Polyunsanturated Fat 100.5g
Cholesterol 851.2mg		262 %
Sodium 5.7mg		0 %
Potassium 164.3mg		4 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 5g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8115

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