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Tacos de carnitas
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Prep50min
Total60min
Ingredientes20
Porciones6
Guardar
12
Pinterest
36
Facebook
32
Enviar
0
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51
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Guardar
12
Comparte
Mantener la pantalla
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Cuando tenía 15 años, mis padres eran dueños de una pequeña taquería y vendían tacos de carnitas. Los fines de semana, mi tarea consistía en ayudar a mi papá a preparar una gran cantidad de pico de gallo fresco. Las carnitas eran indiscutiblemente mi taco favorito de todos los que preparábamos. Ésta es una versión rápida de los tacos que tanto me gustan que puedes preparar en tu estufa.
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Ingredientes
2 1/2
lbs de costillas de cerdo estilo campestre sin hueso, cortadas en pedacitos de 2 pulgadas
2 1/2
cucharaditas de sal
1
cucharadita de ajo en polvo
1 1/2
cucharaditas de pimienta
1
taza de agua
4
tomatillos cortados en dados
4
tomates roma cortados en dados
1
cebolla blanca pequeña cortada en dados
1
diente de ajo picado
2
chiles serranos picados
1/3
taza de cilantro picado
1
cucharada de aceite de oliva
1
cucharadita de orégano molido
Jugo de 1 lima
Jugo de 1 naranja grande
Jugo de 1 limón
1/4
taza de manteca de cerdo o grasa vegetal
Una rajita de canela de 1 pulgada
2
aguacates machacados o cortados en dados
12
tortillas de maíz o 24 para tacos con doble tortilla
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Instrucciones
1
Coloca la carne de cerdo en una olla grande y resistente y condimenta con 1 cucharadita de sal, 1 cucharadita de ajo en polvo y 1 cucharadita de pimienta. Agrega 1 taza de agua. Tapa la olla pero déjala apenas abierta de un lado. Deja que hierva a una temperatura apenas superior a la media durante aproximadamente 20 minutos o hasta que toda el agua se evapore. No toques la carne mientras se cocina al vapor.
2
En un bol mediano, mezcla los tomatillos, los tomates, la cebolla blanca, el ajo, los chiles serranos, el cilantro, el aceite de oliva, el orégano, el jugo de 1 lima, 1 cucharadita de sal y 1/2 cucharadita de pimienta. Revuelve bien para mezclar y prueba si está salado. Tapa el bol y reserva la mezcla.
3
En una taza, mezcla el jugo de naranja recién exprimido y el jugo de 1/2 limón. Cuando el agua de las carnitas se haya evaporado, agrega la mezcla de jugo y deja que se cocine.
4
Cuando todo el jugo se evapore, quita la tapa, agrega la manteca de cerdo y la rajita de canela. Cocina el cerdo hasta que esté bien dorado y voltéalo según sea necesario. Retíralo del aceite con una espumadera y colócalo en un plato cubierto con servilletas de papel. Déjalo enfriar levemente antes de cortar la carne y de colocarla en una bandeja con tapa.
5
En un bol pequeño, mezcla los aguacates, el jugo de limón restante y 1/2 cucharadita de sal. Revuelve bien y prueba si está salado. Calienta las tortillas en una parrilla grande o comal y mantenlas calientes en un calentador de tortillas o envuélvelas en papel de aluminio. Sirve los tacos con salsa y aguacates frescos.
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Consejos de expertos
consejo 1
El guacamole se puede preparar unas horas antes de servir. Tapa el recipiente de guacamole con film para que no entre en contacto con el aire. Mantenlo refrigerado hasta que esté listo para servir.
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*Valores diarios basados en una dieta de 2,000 calorías.
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Más acerca de esta receta
Cuando tenía 15 años, mis padres eran dueños de una pequeña taquería. Los fines de semana, mi tarea consistía en ayudar a mi papá a preparar una gran cantidad de pico de gallo fresco. Las carnitas eran indiscutiblemente mi taco favorito de todos los que preparábamos. Ésta es una versión rápida de los tacos que tanto me gustan que puedes preparar en tu estufa.
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