Subj : Chile 4406 To : All From : Dave Drum Date : Sun Oct 27 2013 07:11:46 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tacos De Carnitas Categories: Latino, Pork, Breads, Chilies Yield: 12 Servings 4 1/2 lb Pork butt 6 c Water 7 Strips orange zest 6 cl Garlic; minced 1 1/2 Onions; diced 1 1/2 ts Crushed red pepper flakes 1 1/2 Cinnamon sticks; preferably - Mexican * 2 Bay leaves 1 1/2 ts Oregano leaves; crushed 1 1/2 ts Kosher salt + salt to taste 1/4 ts Ground cloves Fine chopped onion Chopped cilantro Fresh salsa verde or hot - sauce 24 sm Corn tortillas; warmed Packaged tortillas are fine, but even better are freshly made corn tortillas. Try Latino markets, farmers' markets or some branches of Mollie Stone's. From Tara Duggan, Chronicle contributor. Chop thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat. Add the pork with the water, orange rind, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves to a large pot. Bring to a boil, then reduce to a simmer. Skim any scum that forms on the surface. Simmer for 1 1/2 hours, until very soft, adding more water if necessary to keep the meat submerged. Season with salt. Bring to a gentle boil and cook until the water has evaporated, about 30 minutes. Cook a little longer to fry the meat slightly. Watch carefully to prevent burning. Remove the bay leaves and cinnamon sticks. Place in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat. Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa. Serve immediately. Serves 12 * Note: Mexican cinnamon (canela) is found at Latin American markets. URL: http://sfgate.com MM Format by Dave Drum - 09 February 2010 Uncle Dirty Dave's Archives MMMMM .... "Peanut butter -- the pate' of childhood." - Florence Fabricant --- BBBS/Li6 v4.10 Dada-1 * Origin: Prism bbs (1:261/38) .