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Carnitas Tacos with Salsa de Chile de Arbol and Cebollas Encurtidas
PORK FOODSERVICE21Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork shoulder (2-inch cubes)
- 1 lb. pork ribs (2 bone segments)
- 1/2 white onion
- 1 clove garlic
- 1 bay leaf
- 24 white corn tortillas
- 1 cup guacamole
- 3/4 cup salsa (your choice)
- 3 lime (sliced in wedges)
- 1/2 cup salsa (de Chile de Arbol)
- salt (to taste)
- 8 arbol chile (wiped clean)
- 10 tomatillos (medium, husks removed, rinsed)
- 1 clove garlic (peeled)
- salt (To taste)
- 1 lb. red onion (quartered, thinly sliced lengthwise)
- 1 1/4 cups Seville orange juice
- 2 Tbsp. apple cider vinegar
- 1 habanero chile (thinly sliced)
- 1/2 tsp. dried oregano
- salt (To taste)
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Directions
- 1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.
- 2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes.
- 3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.
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