2 1/2 Lbs of boneless, country-style pork ribs, cut into 2-inch pieces
2 1/2 Teaspoons salt
1 Teaspoon garlic powder
1 1/2 Teaspoons pepper
1 Cup of water
4 Diced tomatillos
4 Roma tomatoes cut into dice
1 Small white onion cut into dice
1 Chopped garlic clove
2 Chopped chilies
1/3 Cup chopped cilantro
1 Tablespoon olive oil
1 Teaspoon ground oregano
Juice Of 1 file
Juice Of 1 large orange
Juice 1 lemon
1/4 Cup of lard or vegetable fat
A 1-inch cinnamon sticks
2 Avocados crushed or diced
12 Corn tortillas or 24 for tacos with double tortillas
Cooking Method –
Guacamole can be prepared a few hours before serving. Cover the guacamole container with film so it does not come in contact with air. Keep refrigerated until ready to serve.
When I was 15, my parents owned a small taqueria. On weekends, my job was to help my dad prepare a lot of fresh pico de gallo. The carnitas were indisputably my favorite taco of all we prepared. This is a quick version of the tacos I like so much that you can prepare on your stove.
Place the pork in a large, sturdy pot and season with 1 teaspoon salt, 1 teaspoon garlic powder and 1 teaspoon pepper. Add 1 cup of water. Cover the pot but leave it just open on one side. Let it boil at just above average temperature for about 20 minutes or until all the water evaporates. Do not touch the meat while steaming.
In a medium bowl, mix the tomatillos, tomatoes, white onion, garlic, chilli, coriander, olive oil, oregano, juice of 1 lime, 1 teaspoon of salt and 1/2 teaspoon Of pepper. Stir well to mix and test if salted. Cover the bowl and reserve the mixture.
In a cup, mix freshly squeezed orange juice and 1/2 lemon juice. When the water from the carnitas has evaporated, add the juice mixture and let it cook.
When all the juice evaporates, remove the lid, add the lard and the cinnamon stick. Cook the pork until golden and turn it as needed. Remove from the oil with a slotted spoon and place it on a plate covered with paper napkins. Let it cool slightly before cutting the meat and placing it in a tray with lid.
In a small bowl, combine avocados, remaining lemon juice and 1/2 teaspoon salt. Stir well and test if salted. Heat the tortillas on a large grill or comal and keep them warm in a tortilla heater or wrap them in aluminum foil. Serve the tacos with salsa and fresh avocados.