Best 3 Carnitas Michoacan Recipes

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Carnitas michoacan is a traditional Mexican dish that has been enjoyed for centuries. It is a flavorful and versatile dish that can be served as a main course or as a filling for tacos, burritos, and other Mexican dishes. Making carnitas michoacan can seem daunting, but with the right recipe and a little patience, you can easily create this delicious dish at home. In this article, we will provide you with a step-by-step guide to making authentic carnitas michoacan, including tips on selecting the best pork, preparing the marinade, and cooking the meat to perfection. Whether you are a seasoned home cook or just starting out, we hope you will find this article helpful in your quest to create the perfect carnitas michoacan.

Check out the recipes below so you can choose the best recipe for yourself!

CARNITAS DE MICHOACAN



Carnitas De Michoacan image

This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.

Provided by Mexican Sweetheart

Categories     Pork

Time 2h30m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless pork shoulder, cut in 4 inch pieces
1 orange, zest of, cute into wide strips
3/4 cup orange juice
1 teaspoon ground cumin
2 bay leaves
1 medium Spanish onion, chopped
1 head garlic, chopped
2 tablespoons beef bouillon (I recommend Knorr)
2 tablespoons lard (such as Morrell)
1 cup water, as needed
12 corn tortillas
salt and pepper

Steps:

  • Start with removing any excess pieces of fat from the pork.
  • In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
  • Fill with water just so it barely covers the pork.
  • Cover and bring to a boil over medium heat.
  • Reduce heat to medium low and simmer for about 2 hours.
  • Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
  • Remove the excess fat, and place the cooled pork in a large bowl.
  • Add salt and pepper to taste.
  • In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
  • Using your hands, pull the meat apart.
  • In a comal over medium heat, heat the tortillas.
  • Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.

Nutrition Facts : Calories 845.6, Fat 54.6, SaturatedFat 18.8, Cholesterol 167.3, Sodium 212.3, Carbohydrate 44.8, Fiber 5.5, Sugar 5.9, Protein 43.7

CARNITAS MICHOACAN



Carnitas Michoacan image

There are many variations on this classic Mexican pork dish. This is the way my ex, who is from Michoacan, prepares it. We served this in our Mexican restaurant and it was a BIG hit! The nice thing about making it daily for the restaurant was that we could reuse both the cooking water and the lard multiple times, which multiplied the flavor! It's very simple to make. The short list of ingredients doesn't make for bland eating here! Substitutions can be made for the lard, but the result won't be quite the same. I think it has to do with the sensitivity of the various fats to heat, but frankly I'm not sure. This is NOT a low fat food! In fact, we refer to it as a "cholesterol nightmare," so we eat it seldom, but we REALLY enjoy it when we do!

Provided by Elisa72

Categories     Pork

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 5

4 lbs pork roast (butt or shoulder)
1 medium white onion
1 tablespoon salt
1/2 lb bacon (or roughly 1/4 cup bacon fat)
2 lbs lard

Steps:

  • If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
  • Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
  • Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
  • Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
  • Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
  • Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). If using bacon fat, add it at this time and skip cooking any bacon.
  • Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
  • Drain the pork, and salt if desired.
  • Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
  • The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.

Nutrition Facts : Calories 1449.6, Fat 135, SaturatedFat 51.4, Cholesterol 283.9, Sodium 1240.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 53.3

CARNITAS TACOS (MICHOACáN-STYLE BRAISED PORK TACOS) RECIPE - (4.2/5)



Carnitas Tacos (Michoacán-Style Braised Pork Tacos) Recipe - (4.2/5) image

Provided by bjlazyl

Number Of Ingredients 21

For the Carnitas
3 tbsp. lard or canola oil
3 lb. skinless, bone-in pork shoulder, cut into 3" pieces (have your butcher do this)
Kosher salt, to taste
3 ⁄4 cup whole milk
8 cloves garlic, peeled and smashed
6 canned or jarred whole pickled jalapeños
1 ⁄3 cup jalapeño pickling liquid, from above
1 large white onion, roughly chopped
2 limes, juiced
2 oranges, juiced
For the Salsa and Serving
6 tomatillos, husked and cored
3 cloves garlic
2 plum tomatoes, cored
1 canned or jarred whole pickled jalapeño, stemmed
3 tbsp. jalapeño pickling liquid, from above, plus more for serving
Kosher salt, to taste
Corn tortillas, warmed, for serving
Roughly chopped cilantro and thinly sliced radishes, for garnish
Orange wedges, for serving

Steps:

  • Make the carnitas: Melt lard in an 8-qt. saucepan over medium-high. Season pork with salt; cook, turning as needed, until browned, 10-12 minutes. Add milk, garlic, jalapeños and pickling liquid, onion, and lime and orange juices; boil. Reduce heat to medium-low; cook, covered, until pork is tender, about 2 hours. Let pork cool and transfer to a cutting board; chop into bite-size pieces. Strain cooking liquid and return to pan; stir in pork and keep warm. Make the salsa and serve: Heat a 12" cast-iron skillet over medium-high; cook tomatillos, garlic, and tomatoes, turning as needed, until blackened all over, 12-15 minutes, and transfer to blender. Add jalapeño and pickling liquid, and salt; purée until smooth. Serve carnitas on tortillas with salsa; garnish with cilantro and radishes. Serve with more pickled jalapeños and the orange wedges.

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut of meat for carnitas. It is a fatty and flavorful cut that will become tender and succulent when cooked slowly.
  • Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is the best way to cook carnitas. These cooking methods allow the meat to cook slowly and evenly, resulting in fall-apart tender carnitas.
  • Add plenty of spices: Carnitas is a flavorful dish, so don't be afraid to add plenty of spices. Common spices used in carnitas include cumin, oregano, chili powder, and garlic powder.
  • Cook the carnitas until they are fall-apart tender: Carnitas are done cooking when they are fall-apart tender. This usually takes about 2-3 hours of cooking time.
  • Serve the carnitas with your favorite toppings: Carnitas can be served with a variety of toppings, such as salsa, guacamole, sour cream, and shredded cheese. You can also serve carnitas in tacos, burritos, or enchiladas.

Conclusion:

Carnitas is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are making carnitas for tacos, burritos, or enchiladas, or simply serving them with rice and beans, you are sure to enjoy this flavorful and satisfying dish.

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