March 8, 2012

Beer Braised Carnitas Tacos

Doesn’t this look like the perfect spring lunch? Or late Sunday afternoon meal? I’m so excited to try it this weekend. Via

1½-2 pounds boneless country style pork ribs
¼ cup fresh squeezed orange juice
2 Tbs. lime juice
1 clove minced garlic
½ tsp. ground cumin
½ tsp. salt
8 oz. beer
8 corn tortillas

pickled red cabbage (I used Farmstead Ferments)
sour cream
tomatoes, chopped
avocado slices
queso fresco
anything else you’d like (roasted corn, cilantro, tomatillo salsa, etc)

Cut the meat into 2-inch cubes. Throw them into a heavy bottomed pot or dutch oven. Add the orange and lime juices, garlic, cumin, salt, and beer and mix to combine. Then add enough water so that it just covers the meat. Bring the pot to the stove and bring the contents to a boil. Then, reduce the heat to a simmer. Let the meat cook away for about 1½ to 2 hours without touching the meat but skim away some of the foam residue that gathers on top. If the liquid seems to be evaporating very quickly, add a little more water until the cooking time has reached at least 1½ hours.

Once the liquid has evaporated and you are left with just the fat at the bottom of the pan, turn the heat up to medium and let the pork cook in the fat for around twenty minutes. Stir the meat gently every so often to let it crisp evenly on all sides. Once it is all nicely browned, transfer the meat to a serving dish.

To serve, warm the tortillas by placing them on a dry, screaming hot frying pan for about 30 seconds per side. Place some meat inside the tortillas and add the toppings of your choice.

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Categories: dinner, main dish, mexican

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