If you’re a lover of tacos and Tuesdays, this recipe was made especially for you. I started to seek out alternative recipes once I finally realized plain ground beef tacos were not the shit. College was full of your typical cheese, lettuce, onion, and ground beef tacos. After realizing I didn’t need to deprive myself of good tacos any longer, I started out on my taco quest. After much trial and error, I finally found the gold mine. These tacos are juicy, spicy, and everything else you’d ever want in a taco.
If you plan on becoming an avid cook, I strongly suggest investing in a dutch oven. They’re excellent for making stews, chilis, frying food, and even baking bread! Williams Sonoma, a.k.a. the best store on Earth, carries dutch ovens ranging anywhere from $60-$600. However, I do suggest investing in a Staub or Le Creuset. Yes, they’re more expensive, but they will last you a lifetime.
Carnitas – Uruapan Style
- 2 lb boneless pork with some fat, cut into 2-in chunks
- ¼ onion
- 3 cloves garlic
- 2 habanero peppers (optional if you cant take the heat 🌶…)
- ½ cup whole milk
- ½ cup freshly squeezed orange juice
- 8 cups water
- 1 tbsp lard
- 1 tbsp kosher salt
- 1 container green tomatillo salsa
- 1 container feta cheese
- 1 bunch cilantro
- 1 lime
- Place pork water, onion, garlic and salt in a large pot or dutch oven
- Cook, covered, over medium heat for 1 – 1 1/2 hours (until the pork is very tender and can be broken apart easily)
- Transfer the meat to a colander to drain
- Melt tablespoons of lard in a saucepan. As soon as it starts to bubble, add the 1/2 cup of orange juice and the 1/2 cup of milk, then add the pork
- Cook, uncovered, over medium heat until the meat is browned, 15-20 minutes. The OJ and milk will eventually evaporate, leaving the pork to brown.
- Drain the meat immediately and place in a colander to let the excess grease run off
- Serve with hot corn tortillas, green tomatillo salsa, and any other toppings you’d like