Carnitas , literally "little meat", is a Mexican cuisine dish originating in the state of MichoacÃÆ'¡n. Carnitas is made by boiling or boiling pork in oil or better lard until tender. This process takes three to four hours, and the result is a very soft and juicy meat, usually served with chopped (cilantro) and diced coriander, salsa, guacamole, tortilla and refried beans ( frijoles refritos ).
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Description
Carnitas pork is traditionally made by using pork chops that are very marbled, frothy, or picnic. Sections 6-16 pounds (3-7 kg) are usually cut into a workable size (6-10 pounds) and seasoned with weight before slow braided or fried.
The traditional way of cooking carnitas is in a copper pot (or a thick bottom pan), which spreads heat evenly in a process similar to confit. Lemar is used to cover the dish in proportion to the amount of cooked meat. Once the pork fat melts, pork and flavorings are added (usually salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional Carnitas are then made by the process of boiling the meat in pork fat until tender over very low heat. Once the right softness is reached, heat appears and the outer part of the pig begins to crunch. At this stage, the collagen in the flesh has been split enough to allow it to be pulled apart by hand or fork or cut with a knife. Meat can then be used as ingredients in tamales, tacos, torta, and burritos.
Maps Carnitas
See also
- Cochinita pibil
- Pork drawn
- Rousong
- List of Mexican dishes
References
External links
- Carnitas Recipe
Source of the article : Wikipedia
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