- 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)
- 1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.
- 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. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.
- 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. Warm the tortillas on a seasoned comal set over medium heat. Remove and keep warm in a tortilla warmer or a kitchen towel.
- 1. Remove the stems of the chiles. Do not remove the seeds.
- 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.
- 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.
- 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.
- 5. Season with salt to taste.
- 1. Rinse the onion in hot water. Place the onions in a non-reactive glass jar and add the remaining ingredients.
- 2. Press the onions down, to cover with the juice. Make sure the onion is covered by the juice mixture.
- 3. Marinate for at least 12 hours.
- 4. Store in the refrigerator for up to 2 weeks.