Follow these steps for perfect results
pork
cut into 1-inch pieces
lard
rendered
tortillas
large
chili powder
cumin
powdered
onion
thinly sliced
orange
cut into quarters
stock
cilantro
chopped
bay leaves
hot sauce
to taste
enchilada sauce
canned
cotija cheese
crumbled
sour cream
optional
Slice pork into 1-inch thick pieces.
Combine chili powder and cumin in a large bowl.
Add pork to the spice mixture and coat thoroughly.
Render lard and pork fat in a large flame-proof pot.
Brown the pork and set aside.
Color the onions in the rendered fat.
Deglaze the pan with stock or wine.
Return the pork to the pan.
Add remaining stock, bay leaves, and orange quarters.
Simmer partially covered for 1.5-2 hours, or until liquid is almost evaporated.
Increase heat to brown the pork.
Heat enchilada sauce in a separate saucepan.
Preheat oven to 375F.
Chop cilantro.
Lay a tortilla on a flat surface.
Brush with hot sauce.
Scoop pork and cilantro onto the tortilla.
Roll up and place on a plate.
Ladle enchilada sauce over the burrito.
Sprinkle with cotija cheese.
Bake in the oven until cheese melts.
Repeat with remaining burritos.
Expert advice for the best results
For extra flavor, marinate the pork overnight.
Use a high-quality enchilada sauce for the best taste.
Adjust the amount of hot sauce to your preference.
Everything you need to know before you start
20 minutes
Carnitas can be made ahead of time.
Garnish with extra cilantro and a dollop of sour cream.
Serve with rice and beans.
Add a side of guacamole.
Pairs well with spicy flavors.
Classic pairing for Mexican food.
Discover the story behind this recipe
Carnitas is a traditional Mexican dish.
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