Carnitas Taco Recipe
Courtesy of Dos Toros Taqueria, NYC
Serves 4 (makes 8 tacos)
“A taco doesn't have too many components. So every part needs to be perfect. It starts with the tortilla. A fresh corn tortilla, made on the day of its use, is absolutely critical.
8 corn tortillas
8 slices Monterey Jack cheese, thinly sliced
12 oz. carnitas
Pico de Gallo (dice of tomato, white onion, Serrano chile, cilantro)
Salsa Verde (recipe follows)
*For the carnitas:*
2 lb. pork butt, cut into large chunks
5 garlic cloves, crushed
1. Cut pork butt into large chunks and season with salt
2. Sear chunks in a large pot on high heat until golden brown.
3. Add water (enough to just cover the meat), along with crushed garlic cloves, and bring to a boil.
4. Once boiling, turn heat down to a simmer, and cover with lid.
5. Slow cook until tender (roughly 2 to 3 hours)
6. Shred and set aside.
5 medium size tomatillos, de-husked and quartered
2-3 large jalapeños (depending on how much heat you like), stems removed
1/3 of small or medium yellow onion, quartered
2 cloves of garlic, smashed
Salt to taste
1. Peel the husk off the tomatillos and de-stem jalapeños.
2. Grill or pan-cook the jalapeños until partially charred.
3. Add all the ingredients to a pot with ½ cup of water and cook on medium-low heat for 1 hour. Remove from heat.
4. Blend everything until liquefied. Let cool.
To assemble tacos:
Warm tortillas on a pan or griddle, add a slice of Monterey Jack cheese and let melt. Set aside on plate. Add 1.5 oz of carnitas to each taco. Add a slice or two of avocado, the pico de gallo, and salsa verde. Enjoy!