Aarón Sánchez' Carnitas Tacos

Recipe from The Immigrant Cookbook, © Aarón Sánchez, compiled and edited by Leyla Moushabeck.

Photo by Randy Schmidt

At large gatherings, this dish was a family favorite. During summers in El Paso, we would get everyone together and throw these huge fiestas, and the carnitas tacos were always a big hit. It’s a communal dish that is rich and layered in flavor, and some of the best childhood memories I have are of eating this dish with family and loved ones.

Serves 6 to 8

3½ lb (1.5 kg) boneless pork shoulder

3–4 cups (11/3–1¾ lb/600–800g) rendered pork fat or lard (or more, if needed to mostly cover the meat)

Half a 7 oz (200 g) can chipotle peppers, in adobo, or more to taste

Juice of 1 orange

Juice of 1 lime

Salt and pepper

BRINE

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 bay leaf

1 stick canella (Mexican cinnamon)

1 cup (7 oz/200 g) brown sugar

1 cup (8 oz/225 g) kosher salt

TO SERVE

18–24 small tortillas

1 cup (240 ml) Mexican crema or sour

cream (optional)

½ cup (3½ oz/100 g) pickled red onions

½ cup (4 oz/115 g) pickled jalapeño peppers (optional)

Cucumber slices, seeds removed

1 bunch cilantro, leaves separated

Lime wedges

     In a nonreactive stockpot, combine the brine ingredients with enough water to cover the pork (about 8½ cups/2 liters). Bring to a boil, then remove from the heat and let cool completely. Add the pork to the pot, and refrigerate for at least 12 hours or up to 24 hours.

     Once the pork has brined, preheat the oven to 275°F (135°C). Remove the pork from the brine, patting it dry with paper towels, and cut it into 2 inch (5 cm) pieces.

     In a large Dutch oven, heat the fat over medium heat until it melts. Add the pork pieces, cover the pot, and roast in the oven until the meat is very tender, about 2 hours. Transfer the meat to a mixing bowl, discarding the oil. Finely chop the chipotles and add them to the meat with their sauce. Add the orange and lime juice, toss to combine, and season with salt and pepper to taste.

    To assemble, spread each tortilla with crema, if using, and top with a generous amount of the seasoned pork. Sprinkle with the pickled onions and jalapeños, if using, and top with cucumber slices, cilantro, and a squeeze of fresh lime.

PICKLED RED ONIONS OR JALAPEÑO PEPPERS

Makes about 1 pint (1 lb/450 g)

1–1¼ cups (240–300 ml) white wine vinegar

2 tablespoons sugar

2 tablespoons table salt

1 cup (4 oz/115g) thinly sliced red onion or jalapeño peppers

     In a small pot, combine the vinegar, sugar, and salt and bring to a boil, stirring to dissolve. Remove from the heat and cool to room temperature. Place the onion or jalapeño slices in a jar or tub, pour in the vinegar mixture to completely cover them, seal, and refrigerate for at least one hour before using, or for up to several days.