Carnitas – cooking method modeled after [Bayless’ recipe](https://www.rickbayless.com/recipe/michoacan-style-pork-carnitas/). Skin-on pork shoulder, pig ears, and a pack of bacon, refrigerated uncovered in salt/lime/MSG, and braised in lard with garlic cloves and freshly squeezed orange juice.
Salsa – fresh chiles, sweet onions, and garlic sautéed in avocado oil with mustard seeds and coriander seeds. Blended with hot mustard powder, avocado, lime, lemon, black pepper, Mexican oregano, salt.
Pickled onions – julienned red onions set in boiling water for 10 seconds. Removed, added julienned carrots/serranos, squeezed lime, and salted.
Tortillas – flour, by my favorite local Tijuana-style taqueria.
3 Comments
Carnitas – cooking method modeled after [Bayless’ recipe](https://www.rickbayless.com/recipe/michoacan-style-pork-carnitas/). Skin-on pork shoulder, pig ears, and a pack of bacon, refrigerated uncovered in salt/lime/MSG, and braised in lard with garlic cloves and freshly squeezed orange juice.
Salsa – fresh chiles, sweet onions, and garlic sautéed in avocado oil with mustard seeds and coriander seeds. Blended with hot mustard powder, avocado, lime, lemon, black pepper, Mexican oregano, salt.
Pickled onions – julienned red onions set in boiling water for 10 seconds. Removed, added julienned carrots/serranos, squeezed lime, and salted.
Tortillas – flour, by my favorite local Tijuana-style taqueria.
Qué ricooooo
OH MY GOOOOOOD I WANT THIS NOW