21
90

Ingredients

  • 2 pounds pork shoulder (2-inch cubes)
  • 1 pound pork ribs (2 bone segments)
  • 1/2 white onion
  • 1 clove garlic
  • 1 bay leaf
  • 24 white corn tortillas
  • 1 cup guacamole
  • 3/4 cup salsa (your choice)
  • 3 lime (sliced in wedges)
  • 1/2 cup salsa (de Chile de Arbol)
  • salt (to taste)
  • 8 arbol chile (wiped clean)
  • 10 tomatillos (medium, husks removed, rinsed)
  • 1 clove garlic (peeled)
  • salt (To taste)
  • 1 pound red onion (quartered, thinly sliced lengthwise)
  • 1 1/4 cups Seville orange juice
  • 2 tablespoons apple cider vinegar
  • 1 habanero chile (thinly sliced)
  • 1/2 teaspoon dried oregano
  • salt (To taste)

Directions

  1. 1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.
  2. 2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes.
  3. 3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.
  4. 4. Once the meat is frying in its own fat, turn the heat down to medium-low. Let the carnitas fry until browned and crispy, about ½ hour. Remove and drain on paper towels.
  5. 5. Warm the tortillas on a seasoned comal set over medium heat. Remove and keep warm in a tortilla warmer or a kitchen towel.
  6. 1. Remove the stems of the chiles. Do not remove the seeds.
  7. 2. Gently toast the chiles on a comal set over medium heat, turning occasionally and taking care not to burn. Cover the chiles with hot water and let soak for 15 minutes. Drain and discard water.
  8. 3. In a small saucepan, cook the tomatillos and garlic with barely enough water to cover. Cook until the tomatillos are cooked through, about 5 minutes. Do not let the tomatillos burst open.
  9. 4. Transfer the reconstituted chiles, tomatillos, garlic, and salt in a blender and process until smooth. Add some of the liquid from the tomatillos to the salsa. The salsa should be thin and slightly watery.
  10. 5. Season with salt to taste.
  11. 1. Rinse the onion in hot water. Place the onions in a non-reactive glass jar and add the remaining ingredients.
  12. 2. Press the onions down, to cover with the juice. Make sure the onion is covered by the juice mixture.
  13. 3. Marinate for at least 12 hours.
  14. 4. Store in the refrigerator for up to 2 weeks.
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