Title: Carnita Tacos
Categories: New, Text, Import
Yield: 1 Servings

2 lb Lard
2 1/2 lb Pork butt, trimmed and cut;
-into 2-inch cubes
2 ts Salt
1/2 ts Freshly ground black pepper
1 c Chile de Arbol Salsa,;
-recipe follows
Corn Tortillas,; recipe
-follows
Salsa Fresca,; recipe
-follows

Melt the lard in a large deep saucepan over moderate heat. Add the pork,
salt and pepper, and simmer until tender, being careful not to crisp the
meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and
set aside to cool. (Reserve the lard for future use.) When cool enough to
handle, shred the meat by hand or with the tines of a fork. Remove and
discard any remaining fat. Transfer to a medium saucepan, add the Arbol
Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.
Carnitas can be kept in the refrigerator up to 5 days and reheated before
assembling the tacos.

For Carnitas tacos, dip 24 small corn tortillas in water, shaking off
excess. Toast one at a time in a nonstick pan over moderate heat about 1
minute per side. Wrap in a towel to keep warm. For each taco, stack 2
tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and
avocado slices or simply chopped onion and cilantro.

Yield: 3 cups
Recipe By :TOO HOT TAMALES SHOW #6154

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 08:19:47 -0500

From: Meg Antczak