Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Often during the summer, families are trying to fill the days with as much activity as possible. That can put you in search of a quick Sunday dinner to put together. This recipe for pork carnitas tacos is simple, but it takes several hours to cook -- perhaps the perfect recipe for a stormy summer Sunday!
Carnitas is Spanish for "little meats" and is a popular Mexican dish. You can make carnitas with any of your favorite meats like steak, chicken or pork, and it can be served in several different ways — think burritos, tacos or even as tortas (sandwiches). The time involved in cooking this dish means that the pork will be moist, tender and full of flavor!
Rainy day fun
A rainy day indoors is the perfect time for you and your family to come up with a way to remember your summer fun. Consider putting together a scrapbook. It's a fun and festive way to keep your fun memories close at hand.
2-pound pork shoulder roast, excess fat trimmed, and meat cut into 1-inch cubes
2/3 cup diced onion
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon chili powder
1 tablespoon ancho chili powder
1/2 teaspoon cumin
2 bay leaves
1 tablespoon oregano
1/4 teaspoon salt, plus a bit extra
1/4 teaspoon pepper
6 (8 inch) corn tortillas
1 cup salsa (optional)
1/2 cup shredded cheese of choice (optional)
Preheat your oven to 350 degrees F. Sprinkle a few pinches of salt over the cubed pork and set aside.
Add two tablespoons of the canola oil to a large (4-5 quart) Dutch oven over medium-high heat. Brown the pork, working in a few batches if necessary. Once browned, remove the pork from the pan and set it aside.
Using the same Dutch oven, add one tablespoon of oil to the pan and brown the onion. When it's almost finished, add the garlic. Next add the pork back to the Dutch oven.
Add the chili powder, ancho chili powder, cumin, bay leaves, oregano, and the salt and pepper.
Add enough water to cover the pork, cover with the lid, and place it in the oven for about two-and-a-half hours, stirring the mixture every half hour or so.
After about two hours of cooking, most of the liquid should be evaporated. Remove the bay leaves from the pan.
Next remove the pork from the pan, allow it to cool, and cut it into smaller cubes, or shred it.
Put the pork back in the Dutch oven and allow it to cook for another half hour.
Serve in the corn tortillas, taco style, with cheese, salsa and avocado as optional garnishes.