Carnitas belongs to the Mexican cuisine and really only means ‘little meat’. It is produced by allowing pork to simmer in low heat for three to four hours until the meat is very tender – so tinder that it melts readily in your mouth – but still juicy.
But, there’s no need to spend as many hours on it if you cut the meat into some sensible pieces.
Ingredients for 4 people
- 1 kg chuck steak cut of beef
- 2-3 tbsp. olive oil
- 3 cloves of garlic
- 2 chili peppers
- 2 tablespoons coriander seeds
- 1 bar cinnamon
- 2 handful fresh oregano
- 2 oranges
- Corn tortilla or the like
- Salt and pepper
Course of action
- Cut the meat into some chock and brown it in the oil – flip after several minutes so that the meat is cooked evenly and boil in its own juice.
- Bring the browned meat into a pan with lid that can go into the oven.
- Turn on the oven at 180 ° C.
- Peel the garlic cloves and chop them.
- Chop chili peppers, crushed the coriander seeds with mortar, and chop the cinnamon pole into 2-3 pieces.
- Bring all the spices together into the meat.
- Put the fresh oregano leaves also into the meat.
- Squeeze the oranges and pour the juice down to the meat.
- Season with salt and pepper.
- Stir around, put on the lid and put the pan in the oven for approx. 2 hours.
- Fondle the meat by pulling it apart with two forks.
- Eat in the tortillas with a crunch of crème fraiche or similar soured product.
Carnitas also tastes good with salsa and fresh coriander.
In some individual community environments, they have some special variants of the carnitas recipe. One of the varieties I have noted and will try is carnitas with coca cola. Hopefully, the recipe will be on this page, but you can read it on FoodNetwork here.
Preparation time: 25 minutes
Cooking time: 2 hours