Carnitas con salsa. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.

The Chew: Pati Jinich's Carnitas Con Salsa Verde Cruda. Pati Jinich brought in a recipe that can be made up in a pot and shared with a crowd with her Carnitas Con Salsa Verde Cruda recipe. Just coming back from Quiroga, what Pati called the carnitas capital of the world, Pati learned about this recipe during her travels. You can cook Carnitas con salsa using 3 ingredients and 2 steps. Here is how you cook it.

Ingredients of Carnitas con salsa

Prepare of Pork steak.
It's Can of corn.
You need of Salsa- hot-.

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa. For a crispy carnita, transfer carnitas to a nonstick pan with no oil.

Carnitas con salsa step by step

Cut in cubes and cook till medium.
Drain whole corn and add with salsa till meat is cooked to liking...

Heat on high and toss carnitas as needed. At this point you could literally chop this all together and serve it up in a warm corn tortilla with a spicy salsa and fresh garnishes! But, I actually ended up dividing it in half after chopping it and vacuum sealed it for future use. I will be sharing soon, on a future post, the chicharron tacos I. Please add me to your list of.