Carnitas

Carnitas is a dish originating from Mexico, specifically from the state of Michoacán. The term "carnitas" translates to "little meats" in English and is made by braising or simmering pork in oil or preferably lard until tender. The process of cooking carnitas can take up to three to four hours, and the result is a dish that is tender on the inside and crispy on the outside.

History

The exact origin of carnitas is unknown, but it is believed to have originated in Michoacán, Mexico. The dish is a staple in Mexican cuisine and is often served as a main course or used as a filling in tacos, tamales, and burritos.

Preparation

The traditional method of making carnitas involves simmering pork in lard in a copper pot which disperses the heat evenly in a process similar to confit. The pork used for carnitas is typically Boston butt or picnic ham, and the meat is often seasoned with garlic, salt, and sometimes oregano or marjoram. The meat is cooked slowly at a low heat, allowing it to become tender and absorb the flavors of the seasonings. Once the pork is tender, the heat is increased to crisp up the outside of the meat.

Serving

Carnitas can be served in a variety of ways. It is commonly used as a filling for tacos and tamales, or served as a main dish with rice and beans. It is often accompanied by salsa, guacamole, and cilantro. In some regions of Mexico, it is also served with a side of tortillas.

Variations

While the traditional carnitas recipe calls for pork, variations of the dish can be made with other meats such as chicken, beef, or turkey. Some recipes also include additional ingredients like orange juice, lime juice, or beer for added flavor.

See also

• Mexican cuisine
• Taco
• Tamale
• Burrito

‎