TACOS DE CARNITAS RECIPE – NYT COOKING
Provided by: Kim Severson
Total time: 2 hours 30 minutes
Yield: 6 to 8 servings
|3 pounds pork shoulder, either butt or picnic|
|7 strips orange zest|
|5 garlic cloves, minced|
|1 large onion, chopped, plus finely chopped onion for garnish|
|1 1/4 teaspoons crushed red pepper flakes|
|1 cinnamon stick, preferably Mexican canela|
|2 bay leaves|
|1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican|
|1 1/2 teaspoons kosher salt, more to taste|
|1/4 teaspoon ground cloves|
|24 small corn tortillas, warmed, for serving|
|Chopped cilantro for garnish|
|Salsa for garnish|
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
@context http//schema.org, Calories 408, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 11 grams, SodiumContent 406 milligrams, SugarContent 0 grams, TransFatContent 0 grams
How to make empanada dough?
Directions For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms.
How do you make an empanada sauce?
Empanada Filling: 2 tablespoons olive oil. 1 pound ground beef. 1 tablespoon garlic salt. 2 tablespoons tomato paste. 2 tablespoons vinegar. 2 teaspoons ground cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano.
How long do you cook empanadas?
Repeat for all empanadas; then make an egg wash by mixing the egg with a little water and brush it on top of the empanadas. Bake the empanadas for 10-12 minutes until the dough is cooked and golden brown; serve hot Tried this recipe?
What do you fill your empanadas with?
This is the first time I’ve made empanadas, and your dough was fantastic. I filled them with picadillo (ground beef, potatoes, carrots, etc.) and brushed some egg on top to make them golden brown. They were a hit.