Carnitas

Pork shoulder slow-braised in lard until tender, then crisped and pulled for tacos or served with fresh tortillas.

Ingredients

• 1 kg ground beef
• 300g bolillo rolls
• 1 tbsp rehydrated dried chilies
• a pinch of dried oregano
• 3 tbsp neutral vegetable oil
• 2 white onions, chopped
• a handful of fresh oregano, chopped
• toasted pumpkin seeds, to taste
• 500ml orange juice
• 1 1/2 tsp smoked paprika

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and chili powder, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat lard in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and finely chopped white onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cinnamon and red bell peppers, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the orange juice, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 3 hrs.

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