Carnitas Taquitos

Ingredients

For the leche condensada marinade:

  • ½ cup condensed milk
  • 2 ounces epazote or substitute cilantro
  • 1 teaspoon black pepper corns
  • 1 orange, juiced and peeled
  • 1 cup orange juice
  • 3 garlic cloves, roughly chopped
  • 1 bay leaf
  • 1 jalapeño, roughly chopped
  • 2 pounds pork shoulder, diced medium in size

For the huitlacoche purée:

  • 1 shallot, peeled and sliced thin
  • 1 serrano pepper
  • 2 cloves garlic
  • 2 tablespoons of oil
  • 3 ounces wild mushrooms
  • 2 scallions, minced small
  • ¼ head iceberg lettuce
  • 6-ounce can of huitlacoche
  • 1 ½ cup of water
  • 3 ounces mayonnaise
  • 2 tablespoons sherry vinegar

For the salsa roja:

  • 5 whole chiles de arbol       
  • 4 plum tomatoes      
  • 10 whole tomatillos 
  • 3 ½ tablespoons chopped garlic
  • 1 ¼ cups sliced onions
  • 3 teaspoons salt
  • 1 ½ tablespoons sugar
  • Corn tortillas
  • Shredded lettuce, for serving
  • Lime wedges, for serving

Tender, pork-filled carnitas are perfect when topped with a spicy salsa like in this recipe from chef Akhtar Nawab. 

Directions

For the leche condensada marinade:

Combine all of the ingredients except for the pork. Place the meat in a sauté and add the marinade until well covered. Cover and refrigerate for at least 24 hours.

The next day, preheat the oven to 250 degrees and drain the meat from marinade and cook covered for 3 hours or until the meat is fork tender. Cool the meat and dice into small cubes.

For the huitlacoche purée:

Sauté the shallots, garlic, and serrano peppers with oil. Add the mushrooms, scallions, and lettuce and cook until dry. Add the huitlacoche and water and simmer until thick.

Transfer the mixture to a blender and purée until smooth. Cool. Fold in the mayonnaise and sherry vinegar until well incorporated.

For the salsa roja:

Using a grill,dry roast the chilies in a sauté pan until aromatic. On the grill, cook the tomatoes, tomatillos, onions, and garlic for 8 minutes and turn. Cook for 5 minutes more and place in a container with a lid to keep warm.

Add the roasted chile to the tomato mixture. Add the salt and the sugar. Using a blender, purée all the ingredients until smooth.

In a medium hot pan, caramelize the diced cooled carnitas, moving occasionally to make certain the meat caramelizes evenly.

Warm the corn tortillas. Place a teaspoon of the huitlacoche purée in each tortilla.

Add the meat and top with 2 teaspoons of the salsa roja. Finish with shredded lettuce and serve with a fresh lime wedge.

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