When I was 15, my parents owned a small taqueria and this is a quick version of the tacos that I like so much that you can prepare on your stove.
Ingredients
2½ Llbs of boneless country-style pork ribs, cut into 2-inch pieces
2 ½ teaspoons of salt
One teaspoon garlic powder
1 ½ teaspoons pepper
One Cup of water
4 diced tomatillos
4 diced roma tomatoes
One small white onion diced
One minced garlic clove
2 chopped serrano peppers
â…“ cup chopped cilantro
One tablespoon olive oil
One teaspoon ground oregano
1 lime juice
1 large orange juice
1 lemon juice
¼ cup lard or vegetable fat
1 inch cinnamon stick
2 crushed or diced avocados
12 Corn tortillas or 24 for tacos with double tortillas
Instructions
1Place the pork in a large, sturdy pot and season with 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of pepper. Add 1 cup of water. Cover the pot but leave it just open on one side. Let it boil at a temperature just above average for about 20 minutes or until all the water evaporates. Do not touch the meat while steaming.
2In a medium bowl, mix the tomatillos, tomatoes, white onion, garlic, serrano peppers, cilantro, olive oil, oregano, 1 lime juice, 1 teaspoon of salt and 1/2 teaspoon of Pepper. Stir well to mix and test if it is salty. Cover the bowl and reserve the mixture.
3In a cup, mix freshly squeezed orange juice and 1/2 lemon juice. When the carnitas water has evaporated, add the juice mixture and let it cook.
4When all the juice evaporates, remove the lid, add the lard and the cinnamon stick. Cook the pork until it is well browned and turn it as necessary. Remove it from the oil with a slotted spoon and place it on a plate covered with paper napkins. Let it cool slightly before cutting the meat and placing it on a tray with a lid.
5In a small bowl, mix the avocados, the remaining lemon juice and 1/2 teaspoon of salt. Stir well and taste if it is salty. Heat the tortillas on a large or comal grill and keep them warm in an omelet heater or wrap them in foil. Serve the tacos with salsa and fresh avocados.
