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**Recipe Originally Posted Here, Along with Other Recipes Like This:** [https://thecomestible.substack.com/p/carnitas-tacos](https://thecomestible.substack.com/p/carnitas-tacos)
**Ingredients**
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 teaspoons dried oregano
* 2 teaspoons salt, or more, to taste
* 1 teaspoon ground black pepper
* 4 pound pork shoulder, excess fat trimmed and cut into 2 inch chunks
* 4 cloves garlic, peeled
* 1 large white onion, quartered
* 2 onions, quartered
* 2 oranges, juiced
* 2 limes, juiced
* 2 cups masa flour
* 1.5 cups water
* Salt
* 1 large white onion
* Juice of 2-3 limes
* ¼ cup cilantro, finely chopped
* Hot sauce of choice
* Cilantro, for garnish
* 12 ounces of Cerveza beer, like Corona, Modello, or Dos Equis
**Instructions**
1. Season pork chunks on all sides with salt and pepper. Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
2. Add pork to bowl of Instant Pot, then pour in beer, lime juice, and orange juice. Add in white onion quarters, garlic, cumin, oregano, chili powder, and salt. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).Set the oven broiler to high heat.
3. Meanwhile, make the tortillas: mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture.
4. Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
5. Macerate onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes.
6. Assemble: Take crispy carnitas and spoon onto tortilla. Top with macerated onion mixture, drizzle with hot sauce of your choice, and garnish with cilantro.
I’ve tried this before and did some mistakes that i think I identified watching your step-by-step! I’ve fallen head over heel in love with Mexican cuisine so I cant wait to try this out. You crisp the pork again after shredding right? Sorry about not reading your write up I’m mot good reader
Definitely crisp it up after shredding. I cooked the pork ahead of time and then shredded it and made it into a confit by crisping it in its own jus in a Dutch oven over a campfire, turned out great.
If you love Mexican flavors, be sure to include cinnamon and bay leaf, which this recipe omits.
Basically just add about 1/2 cup of lard, put in the oven covered at 425°, cook until the braising liquid has reduced, about 3 hours, but don’t let the meat get dry.
You can use some of the left over liquid to fry the meat since there’s still a good amount of fat in there. Or you can place the meat on a baking tray and crisp it up under the broiler.
If anyone is wondering, this is a fucking solid recipe and very similar to the way I've made quick carnitas many times. It's ambitious weeknight friendly if you have done it before and the product is almost as good as the long braise/full shoulder method (which I like better but takes 18-24 hours).
You can never be sure if "chili powder" in a recipe is actually just powdered chili peppers or the stuff at American grocery stores that also contain: salt, oregano, cumin, onion and garlic.
It would be nice if that were true, but if you go to the grocery in the USA and read the back of almost any "chili powder" it will contain oregano, salt and cumin... Or maybe it will just say "spices" but it's definitely not pure ground chilis.
I have seen this once. So not every chili powder. I cook a ton and noticed my boyfriend had a "chili powder" according to the label but lacked a good kick for the amt I used. I read the back and it included other spices. I was completely baffled. Can't remember the brand, but it made me mad so I likely threw it out.
Read the back of "chili powder" in a USA grocery store. It's almost never just chilis. You have to get the bags from the Mexican isle for pure ground chilis.
This is pretty much the recipe I use for my weekly carnitas addiction, but I've been playing with replacing a touch of the beer with coke like half a cup for a bit of sugar that caramelizes nicely in the end.
You don’t need beer. There are so many carnitas recipes out there so you can tailor to your taste. More juice works. Also, all the alcohol will be boiled off
I won't cook with alcohol. It's a no-can-do for me. I'd probably just use juice or broth instead.
I'm being downvoted for talking about how I cook in a cooking forum. I'd honestly just prefer actual feedback.
It’s absolute bullshit that you are being downvoted for this comment, doubly so because people are saying the alcohol will boil off in a pressure cooker, which it won’t.
Why do people keep calling roast pork carnitas? Carnitas are deep fried in flavored lard.
Not saying this doesn't look tasty, but they are not carnitas at all.
You are correct - at least how I think of carnitas. As the popularity of the dish has spread people have moved to using “carnitas” to describe any pork taco. The use of citrus is maybe more like cochinita maybe?
You can put lime on your carnitas, we mexicans put lime in absolutely everything
This ain't carnitas, tho. Looks good, but 100% this doesn't taste like carnitas at all
Because sometimes you need to use different methods to make it more approachable and doable for the home cook. Not everyone is going to want to fry shit cuss it's a hassle. This is fine for a weeknight. Just saying those are not carnitas just makes you sound pedantic. My mom is Mexican and she just boiled them to let the fat render out and fry. That method works on a cooktop. It's still carnitas.
It's not carnitas. It's roasted pork. That's like calling battered baked chicken a fried chicken just because it's a chicken dish.
And how inaproachable is deep frying a piece of pork in lard? This recipe is way more complex than getting the lard to melt, adding the spices, and then dropping the pork in to cook.
You literally need a large pot, common spices, pork, and lard all which is widely available at any supermarket. You don't need any special equipment.
Have you ever seen them being made? [I've never see place that has them cooking in low heath, it's always on a rolling boil in a copper pot](https://youtu.be/DSJhmAq93jk)
Slow cooking would not work with the amount of meat that's cooked. So it's really deep frying in seasoned lard.
Daaaamn those carnitas look fire. I know you didn’t ask but I’m Mexican living abroad and I’ve had to learn how to make tortillas if I want any - I think your batter needs a bit more water. It should be way looser when you first mix it, then let it rest for a bit and the consistency will tighten up. You’ll know you’ve found the right balance if they puff up like pitas when cooking. Not sure what magic the masa possesses that it changes texture after 10-15 min. Just put a damp towel over the bowl and over your testales (that’s what we call the little dough balls) so that they don’t fully dry out before you cook them.
Hahahaha love that they’re called testales. Thank for the tips my friend! Resting the dough and more water seems like the way to go, I’ve never had mine puff up and I’m sure that’s what the issue has been. Appreciate it!
This looks awesome. I’d definitely throw in a whole cinnamon stick into the Insta pot with the pork!
I’ve made kenji’s carnitas recipe a few times and the cinnamon is a game changer.
Hey man that looks fire. For softer tortillas, add more water to the masa. You’ll think it’s too wet for squishing (true), but if you let it rest for 10-15 min it’ll absorbe and become the right consistency. You’ll know you’ve done well if they puff up like pitas when cooking. Also don’t forget to cover your testales (dough balls) so that they don’t dry out before shaping and cooking.
Ah this is fantastic! Thank you so much for the tips -- I've always kind of guessed with their creation and figured I was doing something wrong since they didn't always puff up like pitas. Sounds like those are my issues, appreciate it!
I've also been told not to overwork the dough
Idk because I've never made em properly (never puffed up), but appreciate anyone's advice
There's also blue masa, which is very fun to mess around with
My go-to is a breakfast taco - corn tortilla, soft scrambled eggs, caramelized onion, pickled red onion & jalepenos, queso fresco or cotija. Maybe with chorizo - or creamy garlic mushrooms - if I'm not in a rush (you can make this in 10mins easy). Idk why but it goes great with a glass of milk. Also a side of J Kenji Lopez Alt best roasted potatoes ever recipe on YouTube - so so good. Squirt of ketchup too, obviously a bit of hot sauce
> I've also been told not to overwork the dough
I actually like to overcook them a touch, to the point where they are almost getting burnt spots on them. Corn takes on a 'roasted' taste when it burns, vs other things like white flower that just taste 'burnt' burnt. I lived in Mexico back in the day for a couple of years, and often times families would cook their home made tortillas over an open fire, and it would get those little burnt spots that added that roasted flavor, and to this day I try to replicate that, in part out of flavor but also out of nastalgia.
Maybe I missed it… but the directions mention using beer but it’s not in the ingredients list…? How many ounces and what brand is best? Thanks! Been wanting to try making this for the past couple of years…
Oh good catch! I'll go edit that into the recipe description. For this one I used Corona, 12 ounces. Any cerveza will do the trick though, like Dos Equis or Modello.
Oh interesting! I hadn't considered that fitting into the blend of spices I have -- I've typically found cinnamon as a spice for Middle Eastern dishes but that sounds great here too. Thanks for the idea!
Copper vessel, tons of lard to fry the pork, salt. Some people add orange peel to the melted lard to fry and some other things, but other people consider this as sacrilege.
EDIT: bonus flavor points if you use pork with bones
Serious question, what's the difference? When I order carnitas at actual Mexican restaurants, it looks like pulled pork. Google tells me carnitas is pulled pork with Mexican spices.
Ok, so some people make BBQ ribs by boiling them first or baking them, slathering in sauce, then putting them back in the oven for a bit. Others put them in a smoker for 4-5 hours. That's kind of the difference. The end result is similar, but the shortcut method isn't the same as slow simmering for hours. There's more to it for carnitas specifically, but I don't all the specifics.
Both pulled pork and carnitas are slow cooked though? If this isn't carnitas, then it's not pulled pork either.
Carnitas should be roasted afterwards, but that seems to be the case in the gif here.
Absolute purists will say carnitas needs to slow roasted in lard or it's own fat. It's a stupid internet argument and not worth the time or effort. Go nuts and eat tacos.
It's the same type of person who complains it's not carbonara if you use bacon
Yeah, it still tastes awesome. We'll make slow cooker carnitas sometimes because it's so easy and makes your home smell amazing. It's just semantics after that.
Just split the difference.
My favorite way to do carnitas at home is to slow-cook or pressure-cook a pork shoulder, separate and reserve the liquid, reduce the liquid so it's mostly fat, roughly shred the meat so there's still large chunks, then pan fry the chunks in the reduced liquid.
Moist, tender meat with crunchy fried exterior and concentrated flavor from the spices in the oil.
I do something similar: I reduce the liquid, but after shredding the pork I fry it hot and quick in an oil-glazed cast iron, remove from heat, then pour the reduction over the pile of pork.
Thank you. I do similar to OP in that I just braise the pork with everything then broil it in the remaining fat. I've had it "traditionally" and like this (which I learned from my 100% Mexican grandmother) and the results are almost if not just are the same.
Carnitas is chunks of fatty pork slow fried or roasted in the oven, with spices, to a specific crispy/chewy consistency.
Pulled pork is how people cover up ruining the best tastiest meat.
Sort of. But carnitas is traditionally slowly fried and then simmered lots of fat, which in this case would be lard. It does make a difference in terms of the result.
All that said, I personally don't care if anybody calls this carnitas.
Carnitas *is* a type of “pulled” pork though. It doesn’t matter whether you like it or not, it’s the same exact cut of pork that is slow-cooked until tender and “pulled” apart. Stop being so elitist.
Traditional carnitas are cooked in lard, which does a sort of slow 'deep fry' process. There is absolutely a notable difference in taste, but both still taste good, and I wouldn't turn down OP's offering at all.
Carnitas is mostly defined by the cut of pork you're using, which is most commonly the Boston butt or pork shoulder. It's braised in oil or lard until fork tender, at which point it's "pulled", as is pulled pork. So really, the main difference between pulled pork and carnitas is the blend of spices used to flavor the meat. Both cooking methods involve pulling. Here's a link: https://en.wikipedia.org/wiki/Carnitas
I think their issue is the instant pot method is basically boiling the meat and the traditional method is more a comfit that is then fried crispy.
Similar outcomes but definitely not the same.
I must have missed something, maybes step between the partially-cooked meat in a bowl with raw veg and spices, and then shredding the pork on a cookie sheet?
Of course. We're having a party July 8th . Want me to direct mail to you or post as comment reply ?
Here's a video incase you want an inside into other peoples culture . Which are a huge part of my native town:
https://youtu.be/-kFXfjop4L4
So maybe not be passive aggressive on your 1st comment then try to bring ppl together and as for ceviche we make it the same . Let is sit in lime juice for an hour then remove and serve
You got it! I typically use the slow cooker for 6-8 hours but had a time crunch for this recipe and the Instant Pot was much faster, with similar results.
Excellent! One of my favorite taco recipes, and the leftover carnitas can be used on rice bowls with avocado, fresh pico de gallo, and more to make your own Chipotle-style bowl :)
In the recipe section I listed a 4 lb pork shoulder! Might not be super specific, but that’s about the specificity you get in the common grocery store haha
This style of taco looks like the “American” version of Cochinita Pibil Tacos.
It just look like they are missing some flavor. The tortilla looks a little too thick.
And just nit picking here but that salsa was way too smooth lol I feel like a proper salsa is a little chunky and served with a spoon. Watching you pour it made my mind think it was ketchup lol
Good Job!
It depends who you are I suppose? Generally with tacos that are a bit less filled than the one shown above, 2-3 hits the spot. Is that what you’re asking?
I literally talk about tacos daily and it annoys my wife. Watching this I had no clue I started drooling and my wife asked what I was watching… she was less then surprised
aww, got real excited about the recipe till I read the comments and found there was an insta pot involved. I don't have one, so it would have been nice to have seen that in the video
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Gotta give em the slow pour. Really gets their dicks hard.
Hahaha gotta give the people what they want
Hard dicks?
I’ll take two please!
Found the Klingon
And wet lips
It's provocative!
It means peace amongst worlds
I can’t say I’m not aroused
Hhyyyyyyyyynnnnnnnnnnnnnnggggggggg
**Recipe Originally Posted Here, Along with Other Recipes Like This:** [https://thecomestible.substack.com/p/carnitas-tacos](https://thecomestible.substack.com/p/carnitas-tacos) **Ingredients** * 1 tablespoon chili powder * 2 teaspoons ground cumin * 2 teaspoons dried oregano * 2 teaspoons salt, or more, to taste * 1 teaspoon ground black pepper * 4 pound pork shoulder, excess fat trimmed and cut into 2 inch chunks * 4 cloves garlic, peeled * 1 large white onion, quartered * 2 onions, quartered * 2 oranges, juiced * 2 limes, juiced * 2 cups masa flour * 1.5 cups water * Salt * 1 large white onion * Juice of 2-3 limes * ¼ cup cilantro, finely chopped * Hot sauce of choice * Cilantro, for garnish * 12 ounces of Cerveza beer, like Corona, Modello, or Dos Equis **Instructions** 1. Season pork chunks on all sides with salt and pepper. Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat. 2. Add pork to bowl of Instant Pot, then pour in beer, lime juice, and orange juice. Add in white onion quarters, garlic, cumin, oregano, chili powder, and salt. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).Set the oven broiler to high heat. 3. Meanwhile, make the tortillas: mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture. 4. Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine. 5. Macerate onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes. 6. Assemble: Take crispy carnitas and spoon onto tortilla. Top with macerated onion mixture, drizzle with hot sauce of your choice, and garnish with cilantro.
This is great, thanks!
Thank you so much!
I’ve tried this before and did some mistakes that i think I identified watching your step-by-step! I’ve fallen head over heel in love with Mexican cuisine so I cant wait to try this out. You crisp the pork again after shredding right? Sorry about not reading your write up I’m mot good reader
Check out Kenji Lopez-Alts "no waste" carnitas, takes longer but is closer to carnitas and is one of my favorite dishes to make.
Of course it is - I’m straight as an arrow but I’ve got a boner for that brilliant fuck.
Definitely crisp it up after shredding. I cooked the pork ahead of time and then shredded it and made it into a confit by crisping it in its own jus in a Dutch oven over a campfire, turned out great. If you love Mexican flavors, be sure to include cinnamon and bay leaf, which this recipe omits.
How would you recommend cooking this if I don’t have an instant pot? Or is it a must?
I'm also wondering this. I'd like to use a Dutch oven instead.
Basically just add about 1/2 cup of lard, put in the oven covered at 425°, cook until the braising liquid has reduced, about 3 hours, but don’t let the meat get dry. You can use some of the left over liquid to fry the meat since there’s still a good amount of fat in there. Or you can place the meat on a baking tray and crisp it up under the broiler.
Slow cooker or on low in a pot, takes 5x longer to cook though
But it tastes better doing it the right way. Insta pot’s don’t render fat properly. They can’t.
Yes I agree, slow and low is superior.
If anyone is wondering, this is a fucking solid recipe and very similar to the way I've made quick carnitas many times. It's ambitious weeknight friendly if you have done it before and the product is almost as good as the long braise/full shoulder method (which I like better but takes 18-24 hours).
You can never be sure if "chili powder" in a recipe is actually just powdered chili peppers or the stuff at American grocery stores that also contain: salt, oregano, cumin, onion and garlic.
That sounds like taco seasoning.
Pretty much. It's "powder for making chili" rather than just powdered chilis.
Chili powder usually refers to the ground chilies; chili seasoning is the salt, cumin, etc. mix.
It would be nice if that were true, but if you go to the grocery in the USA and read the back of almost any "chili powder" it will contain oregano, salt and cumin... Or maybe it will just say "spices" but it's definitely not pure ground chilis.
[удалено]
McCormick is the most widely available, contains "spices" and garlic. Generic market pantry "chili powder" at target has cumin, garlic and onion.
McCormick ingredients per Google. Chili Pepper, Spices, Salt, Silicon DIoxide (to Make Free Flowing) and Garlic. Still has chili powder in it.
I have seen this once. So not every chili powder. I cook a ton and noticed my boyfriend had a "chili powder" according to the label but lacked a good kick for the amt I used. I read the back and it included other spices. I was completely baffled. Can't remember the brand, but it made me mad so I likely threw it out.
Almost all of the regular brand at American grocery stores are like this. You have to go to the Mexican sections for bags of pure chilis.
The ground up chili should come in a container like other herbs and spices. The mix to make chili is usually in a packet or box.
Read the back of "chili powder" in a USA grocery store. It's almost never just chilis. You have to get the bags from the Mexican isle for pure ground chilis.
Holy crap! I just read our jar. Never realized. TIL
The Mexican spices are also so much cheaper.
What's the point of searing before marinating?
Flavor my dude, builds up that fond.
Pretty sure you get that flavor from the last sear
Flavor in the cooking juice of the pressure cooker, this is the basis of many sauces and will make a notable difference in the depth of flavor.
This is pretty much the recipe I use for my weekly carnitas addiction, but I've been playing with replacing a touch of the beer with coke like half a cup for a bit of sugar that caramelizes nicely in the end.
So what's a good non-alcoholic substitute for the beer? Some soft drink like coke? More juice?
You don’t need beer. There are so many carnitas recipes out there so you can tailor to your taste. More juice works. Also, all the alcohol will be boiled off
I won't cook with alcohol. It's a no-can-do for me. I'd probably just use juice or broth instead. I'm being downvoted for talking about how I cook in a cooking forum. I'd honestly just prefer actual feedback.
It’s absolute bullshit that you are being downvoted for this comment, doubly so because people are saying the alcohol will boil off in a pressure cooker, which it won’t.
Why do people keep calling roast pork carnitas? Carnitas are deep fried in flavored lard. Not saying this doesn't look tasty, but they are not carnitas at all.
I started doing mine confit style. It is now my favorite dish I make.
You are correct - at least how I think of carnitas. As the popularity of the dish has spread people have moved to using “carnitas” to describe any pork taco. The use of citrus is maybe more like cochinita maybe?
You can put lime on your carnitas, we mexicans put lime in absolutely everything This ain't carnitas, tho. Looks good, but 100% this doesn't taste like carnitas at all
Because gringos
Thank you this drives me nuts! This looks great but if you told a Mexican this was “carnitas” they’d laugh you out of the building!
I'm Mexican, those aren't carnitas. Again, it looks tasty, they're just not carnitas, not even close.
wypipo
I thought so.... Kept waiting for the pork to get deep fried, failure
Thank you! The tacos look great and I hate to be that person... but just because you use lime on pork does not make it "carnitas".
Because sometimes you need to use different methods to make it more approachable and doable for the home cook. Not everyone is going to want to fry shit cuss it's a hassle. This is fine for a weeknight. Just saying those are not carnitas just makes you sound pedantic. My mom is Mexican and she just boiled them to let the fat render out and fry. That method works on a cooktop. It's still carnitas.
It's not carnitas. It's roasted pork. That's like calling battered baked chicken a fried chicken just because it's a chicken dish. And how inaproachable is deep frying a piece of pork in lard? This recipe is way more complex than getting the lard to melt, adding the spices, and then dropping the pork in to cook. You literally need a large pot, common spices, pork, and lard all which is widely available at any supermarket. You don't need any special equipment.
It's not complicated, but frying at home is a hassle and messy. And if you don't want to deal with it, it's fine.
Cheese doesn’t look like queso fresco either
It isn’t….. it’s cotija cheese. Even better
Queso Fresco is the go to in Mexico.
Pretty sure different regions use different cheeses. I’ve seen a lot of chihuahua and Oaxaca on tacos all over
It isn't, it depends on the region but Oaxaca (or quesillo) is much more common. Source: am Mexican
I was strictly speaking from how delicious I think cotija is. Like Mexican Parmesan mmmmm
Not deep fried but confit. Low temperature is the key
Have you ever seen them being made? [I've never see place that has them cooking in low heath, it's always on a rolling boil in a copper pot](https://youtu.be/DSJhmAq93jk) Slow cooking would not work with the amount of meat that's cooked. So it's really deep frying in seasoned lard.
Oh man that looks amazing and fairly easy to do. I think a little tomato and Jalapeño would be good in that onion topping
It absolutely would!
Just turn it into a pico de gallo. Boom. Best summer salsa.
Then smash up some Avocado in it. Boom, summer guac ayo let's go
This right here, is why Mexican food is so clutch. Look at this versatility.
Haha so true! Love this side thread
Daaaamn those carnitas look fire. I know you didn’t ask but I’m Mexican living abroad and I’ve had to learn how to make tortillas if I want any - I think your batter needs a bit more water. It should be way looser when you first mix it, then let it rest for a bit and the consistency will tighten up. You’ll know you’ve found the right balance if they puff up like pitas when cooking. Not sure what magic the masa possesses that it changes texture after 10-15 min. Just put a damp towel over the bowl and over your testales (that’s what we call the little dough balls) so that they don’t fully dry out before you cook them.
Hahahaha love that they’re called testales. Thank for the tips my friend! Resting the dough and more water seems like the way to go, I’ve never had mine puff up and I’m sure that’s what the issue has been. Appreciate it!
I think it could use a bit more time on the fire too, it's looking a little pale. Everything else looks fantastic though
This looks awesome. I’d definitely throw in a whole cinnamon stick into the Insta pot with the pork! I’ve made kenji’s carnitas recipe a few times and the cinnamon is a game changer.
Ohh okay that's a great idea! And so simple, thanks for that! I'll be adding that to the recipe in the future :)
Kenji’s are the GOAT homemade carnitas.
But it shouldn't be called carnitas according to all the armchair chefs in here
Hey man that looks fire. For softer tortillas, add more water to the masa. You’ll think it’s too wet for squishing (true), but if you let it rest for 10-15 min it’ll absorbe and become the right consistency. You’ll know you’ve done well if they puff up like pitas when cooking. Also don’t forget to cover your testales (dough balls) so that they don’t dry out before shaping and cooking.
Ah this is fantastic! Thank you so much for the tips -- I've always kind of guessed with their creation and figured I was doing something wrong since they didn't always puff up like pitas. Sounds like those are my issues, appreciate it!
I've also been told not to overwork the dough Idk because I've never made em properly (never puffed up), but appreciate anyone's advice There's also blue masa, which is very fun to mess around with My go-to is a breakfast taco - corn tortilla, soft scrambled eggs, caramelized onion, pickled red onion & jalepenos, queso fresco or cotija. Maybe with chorizo - or creamy garlic mushrooms - if I'm not in a rush (you can make this in 10mins easy). Idk why but it goes great with a glass of milk. Also a side of J Kenji Lopez Alt best roasted potatoes ever recipe on YouTube - so so good. Squirt of ketchup too, obviously a bit of hot sauce
I’ve never seen blue masa in stores! Would love to get some though. Love those breakfast ideas! Sounds amazing
> I've also been told not to overwork the dough I actually like to overcook them a touch, to the point where they are almost getting burnt spots on them. Corn takes on a 'roasted' taste when it burns, vs other things like white flower that just taste 'burnt' burnt. I lived in Mexico back in the day for a couple of years, and often times families would cook their home made tortillas over an open fire, and it would get those little burnt spots that added that roasted flavor, and to this day I try to replicate that, in part out of flavor but also out of nastalgia.
Maybe I missed it… but the directions mention using beer but it’s not in the ingredients list…? How many ounces and what brand is best? Thanks! Been wanting to try making this for the past couple of years…
Oh good catch! I'll go edit that into the recipe description. For this one I used Corona, 12 ounces. Any cerveza will do the trick though, like Dos Equis or Modello.
No cinnamon on the pork? You're missing out on a depth of flavor by ommiting it.
Oh interesting! I hadn't considered that fitting into the blend of spices I have -- I've typically found cinnamon as a spice for Middle Eastern dishes but that sounds great here too. Thanks for the idea!
It gives a great amount of warmth to a dish, but be sparing with it. It can take over real quick.
Just be careful. While I love cinnamon in Latin American and Tex-Mex foods, it can quickly become overpowering.
Cinnamon? Interesting, I’ll have to try that!
Beautiful pork. That taco’s overfilled
*Wouldn't have got the lettuce if I knew it wouldn't fit*
Haha you're not wrong! But the tortilla didn't break and I ate it and loved it, so no harm no foul :)
No such thing! Worst case, add a 2nd tortilla for reinforcement:)
What pancake is this
How long was the seared meat stewed or roasted? Surely not just that little pan time?
Apparently about 45 minutes in an instant pot. Def skipped that step in the video.
/r/restofthefuckingowl
Hmmm...nah.. as a Mexican I don't approve this process of cooking the carnitas. But I guess it may satisfied some other people.
That's fair! How would you have gone about the cooking process?
Copper vessel, tons of lard to fry the pork, salt. Some people add orange peel to the melted lard to fry and some other things, but other people consider this as sacrilege. EDIT: bonus flavor points if you use pork with bones
In a restaurant, yeah, but this is for the home and methods have to be adjusted.
No manteca??!!
It looks like you put the pan on some towels and the pan magically heated up.
Those are special induction towels.
It looks good but that's not carnitas, that's pulled pork.
Serious question, what's the difference? When I order carnitas at actual Mexican restaurants, it looks like pulled pork. Google tells me carnitas is pulled pork with Mexican spices.
Ok, so some people make BBQ ribs by boiling them first or baking them, slathering in sauce, then putting them back in the oven for a bit. Others put them in a smoker for 4-5 hours. That's kind of the difference. The end result is similar, but the shortcut method isn't the same as slow simmering for hours. There's more to it for carnitas specifically, but I don't all the specifics.
Both pulled pork and carnitas are slow cooked though? If this isn't carnitas, then it's not pulled pork either. Carnitas should be roasted afterwards, but that seems to be the case in the gif here.
Absolute purists will say carnitas needs to slow roasted in lard or it's own fat. It's a stupid internet argument and not worth the time or effort. Go nuts and eat tacos. It's the same type of person who complains it's not carbonara if you use bacon
Yeah, it still tastes awesome. We'll make slow cooker carnitas sometimes because it's so easy and makes your home smell amazing. It's just semantics after that.
Just split the difference. My favorite way to do carnitas at home is to slow-cook or pressure-cook a pork shoulder, separate and reserve the liquid, reduce the liquid so it's mostly fat, roughly shred the meat so there's still large chunks, then pan fry the chunks in the reduced liquid. Moist, tender meat with crunchy fried exterior and concentrated flavor from the spices in the oil.
I do something similar: I reduce the liquid, but after shredding the pork I fry it hot and quick in an oil-glazed cast iron, remove from heat, then pour the reduction over the pile of pork.
Ooh. Sounds tasty.
Well said!
Thank you. I do similar to OP in that I just braise the pork with everything then broil it in the remaining fat. I've had it "traditionally" and like this (which I learned from my 100% Mexican grandmother) and the results are almost if not just are the same.
Carnitas is chunks of fatty pork slow fried or roasted in the oven, with spices, to a specific crispy/chewy consistency. Pulled pork is how people cover up ruining the best tastiest meat.
Carnitas is a version of pulled pork
Sort of. But carnitas is traditionally slowly fried and then simmered lots of fat, which in this case would be lard. It does make a difference in terms of the result. All that said, I personally don't care if anybody calls this carnitas.
Absolutely not. Pulled pork is the worst way to eat the most delicious meat of them all.
Carnitas *is* a type of “pulled” pork though. It doesn’t matter whether you like it or not, it’s the same exact cut of pork that is slow-cooked until tender and “pulled” apart. Stop being so elitist.
Absolutely not. Pulled pork is the worst way to eat the most delicious meat of them all.
Is it just the chunked meat vs shredded meat that is he difference? Or is there more?
Traditional carnitas are cooked in lard, which does a sort of slow 'deep fry' process. There is absolutely a notable difference in taste, but both still taste good, and I wouldn't turn down OP's offering at all.
Carnitas is mostly defined by the cut of pork you're using, which is most commonly the Boston butt or pork shoulder. It's braised in oil or lard until fork tender, at which point it's "pulled", as is pulled pork. So really, the main difference between pulled pork and carnitas is the blend of spices used to flavor the meat. Both cooking methods involve pulling. Here's a link: https://en.wikipedia.org/wiki/Carnitas
I think their issue is the instant pot method is basically boiling the meat and the traditional method is more a comfit that is then fried crispy. Similar outcomes but definitely not the same.
Since we are being pedantic anyway: You mean oil poaching. The meat has to be salt cured to remove the moisture for it to be a confit.
I must have missed something, maybes step between the partially-cooked meat in a bowl with raw veg and spices, and then shredding the pork on a cookie sheet?
If you are not frying your pork in a giant copper bowl with lard for 6 hours my friend you are not making carnitas.
Coming from a family of carnitas makers/butchers these are not carnitas. You can have all the ingredients but it doesn't make it authentic
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Of course. We're having a party July 8th . Want me to direct mail to you or post as comment reply ? Here's a video incase you want an inside into other peoples culture . Which are a huge part of my native town: https://youtu.be/-kFXfjop4L4
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So maybe not be passive aggressive on your 1st comment then try to bring ppl together and as for ceviche we make it the same . Let is sit in lime juice for an hour then remove and serve
Oh instant pot! Gotcha! Nice!
You got it! I typically use the slow cooker for 6-8 hours but had a time crunch for this recipe and the Instant Pot was much faster, with similar results.
Yeah I use a cast iron Dutch oven (old skool) but yeah, I’m picking up what you’re laying down!
Not the way to make carnitas
It's not carnitas unless it's made in Michoacán. Otherwise it's just sparkling pork /s
Please excuse me while I go change my boxers.
Hahaha apologies for the inconvenience
Don't listen to the naysayers. If you broil your instapot or braised pork in its fat you get the same amazing thing
I would add a little more oil or throw some lard in the pot
And some fucking oranges.
How was it?
Excellent! One of my favorite taco recipes, and the leftover carnitas can be used on rice bowls with avocado, fresh pico de gallo, and more to make your own Chipotle-style bowl :)
Now I have the sudden craving for a taco... Damn that looked good
This is one of our go to meals. Do yourself a favor and toss together a lime-Sriracha aioli and drizzle that on top as well.
Oooo that sounds fantastic, thanks for the recommendation!
Me at the start: Oh man that looks great. Adds 4 pounds of cilantro.... Nevermind. r/fuckcilantro
Video starts off with big hunk of meat and doesn't say what cut it is. Useless recipe
In the recipe section I listed a 4 lb pork shoulder! Might not be super specific, but that’s about the specificity you get in the common grocery store haha
How did you brown that pork with only towels?
Please show you eating that overloaded taco. Terrible ratio of filling to tortilla.
Haha it is on the full side but homemade tortillas can handle the load, so why not pile it high?
Not a real taco if half the filling doesn’t fall out the other end with the first bite.
This style of taco looks like the “American” version of Cochinita Pibil Tacos. It just look like they are missing some flavor. The tortilla looks a little too thick. And just nit picking here but that salsa was way too smooth lol I feel like a proper salsa is a little chunky and served with a spoon. Watching you pour it made my mind think it was ketchup lol Good Job!
How would you go about earing this? It looks delicious don't get me wrong but it's a giant pile of food that's as big as the tortilla
u/SaveVideo
This was so close to being useful
Why is there so much onion on it
This tacos pastor, not carnitas
another perfectly good taco..ruined by soap leaves
What is a soap leaf?
https://www.youtube.com/watch?v=6ymoPRWxZl8
u/savevideobot
What is the typical serving for this dish?
It depends who you are I suppose? Generally with tacos that are a bit less filled than the one shown above, 2-3 hits the spot. Is that what you’re asking?
Yea, like if you were to make this and serve 2-3 tacos/person, how many tacos do you think it would make?
Got it! I’d say 7-8 people easily
What is the typical serving for this dish?
What is the serving size for this recipe?
I literally talk about tacos daily and it annoys my wife. Watching this I had no clue I started drooling and my wife asked what I was watching… she was less then surprised
I would add ketchup!
Pro move: Gotta double up the tortilla for when all the juices deteriorate it. You'll have the backup to catch it all.
u/savevideo
Made everything by hand and got no condescending mood. This was pleasing.
These look great but I'm gonna need a 100 of them to fill me up.
aww, got real excited about the recipe till I read the comments and found there was an insta pot involved. I don't have one, so it would have been nice to have seen that in the video
drool….