2 lb lard
2 1/2 lb pork butt trimmed and cut into 2 cu, bes
1/2 tsp freshly ground black pepper
2 tsp salt
1 salsa-chile de arbol- (one cup) rec, ipe follows
A Recipe for
Carnitas Taco
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
This Recipe for Carnitas Taco is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Robert Frost |
If you enjoy this Carnitas Taco Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Woody Allen |
Food Tip |
This is a recipe for Carnitas Taco from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
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Eat little, sleep sound. |
| Iranian Proverb |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
In a large saucepan melt lard over moderate heat. Add pork, salt and
pepper and simmer until tender. Cook about an hour, being careful not
to crisp the meat. Remove pork and set aside until cool. Shred the
meat by hand or with 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. Serve or assemble
within a toasted corn tortilla to make taco. Carnitas can stay
refrigerated for up to five days before assembling within a taco.
Formatted by trishexel--from the Too Hot Tamales TV Show dl'd off
their web page.
Serves: 6
Carnitas Taco Recipe brought to you by Recipes To-Go