Used J Kenji's recipe because I didn't have too much lard on hand. What I had I used in my confit liquid. Cubed the pork butt into 1" pieces, salted, placed in a pan with a quartered orange, a quartered onion, garlic, bay leaves, and a broken cinnamon stick.
Put what lard I had on hand plus some vegetable oil in the pan to just cover the top of the meat, slow confit covered in foil at 275° F for 3 hours.
Pulled and cooled for 30 minutes. Shredded by hand, seared taco sized portions on cast iron, warmed my corn tortillas dry on the burner, diced onion, cilantro, and some salsa verde I had left over from some earlier in the week enchiladas suizas.
Only thing I wish I had was some spicy salsa rojas and some pickled red onion.
How'd I do?
by BrackishWaterDrinker
5 Comments
Ok, necesito saber a qué se refieren con “street taco”…
Did you heat up your tortillas ?
En México se llaman “tacos”
those poor tortillas
I really like the Kenji method. No need for extra lard since it fries up in its own rendered fat. but these look great regardless.