These tacos take a while to cook but are minimal effort, for maximum effect. Serve simply with white onion and cilantro, your favorite hot sauce, or a slice of avocado. Apple and purple daikon radish slaw also makes a great topping.

INGREDIENTS:

2 Lbs Pork (Great cuts for carnitas are Skirt Steak, Pluma, and Pressa all of which we stock at the market!)

2 Chili d’Arbol dried peppers

4 Garlic Cloves

1 Lime

2 Tbsp Salt

1 Tbsp Cumin

2 Tbsp Coriander

2 Tbsp Paprika

2 Oranges

3 Bay Leaves

2 Cinammon Sticks

DIRECTIONS:

Cut the pork into two rough cubes and place it in a ziploc bag. Do not trim off the fat, this is going to be crucial for the cooking process.

Add the salt, chilis, paprika, cumin, coriander and garlic to the bag. Slice your lime into quarters, squeeze onto the pork, and toss the rest of the lime into the bag as well. Massage well, and let it marinade in the fridge overnight.

Add everything in the bag to a large pot, add the two oranges sliced, the bay leaves, and the cinammon sticks. Cover with water and simmer until all the water evaporates. Once all the water cooks away, remove the fruit, bay leaves.

Preheat your oven to 400. Add your cooked pork to a baking sheet with the leftover fat, give it a light score, and place it in the oven for a few minutes until crispy.

Once the meat is crisped to your liking, go ahead and plate up your tacos with the preferred toppings, and enjoy!

Recipe by Mary Hackett

Carnitas Tacos