Скачать или смотреть Traditional Carnitas | Mexican Street Food

This is all about the flavors and the textures of the different parts of pork.
No contemporary additions are used in this recipe!
Served with homemade tacos and salsa verde cruda.
Select the parts of pork you prefer, in the authentic recipe they use the whole pork.

Ingredients:
500gr shoulder, 500gr loin, 500gr butt or leg, 500gr tripe, 500gr kidneys, 500gr rind, 1 tbsp coarse sea salt, 2.5kg lard.

Homemade tacos
1kg mixtamalized corn masa (masa harina), 50gr lard, 1l warm water, a pinch of salt.

Salsa verde cruda
5 large tomatillos, a few sprigs of cilantro, 2 avocados, 2 jalapenos, a pinch of salt.
Optional: a small clove of garlic and a slice of onion)

Carnitas are also served with lime, chopped onions and cilantro.

Did you know?
The dish is thought to have originated in the Mexican state of Michoacán, where it is found everywhere from street stalls to upscale restaurants.
In Spanish, the word carnitas means “little meats”.
Traditional "carnitas" is made from the whole pig, literally every edible piece from the snout to the tail. cooked by a process of simmering the meat in the lard until tender over a very low heat.
The first traces of carnitas are found 500 years ago during the time of the conquista of Hernan Cortez.
Unfortunately, this emblematic dish is linked to the fall of the Aztec empire and the fall of the medieval town of Tenochtitlan.
Hernán Cortés described this town in a letter to Charles Quint as "the most beautiful city in the world, a new Venice".
Cuauhtemoc, a humiliated emperor, is deposed and tortured: his feet are dipped in boiling oil to reveal where the gold is. He will not say anything.
It was at this time that the Spanish conquistadors introduced pork in mexica and that the conquistador and his companions would have elaborated and eaten the first tacos of carnitas.

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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman

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