La Taqueria Carnitas
At La Taqueria in San Francisco, owner Miguel Jara cooks pork in cauldrons of bubbling lard until tender, then roasts it to make crowd-pleasing carnitas. At home, braise the pork, then roast until tender-crisp. Garnish tacos with cotija cheese, Café Azul tomatillo-avocado salsa, and diced tomatoes.
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Recipe Summary
Ingredients
Directions
Chef's Notes
For best results, select meat with the most fat marbling; fat is rendered during roasting, making the carnitas moist and crisp. If cooking meat up to 3 days ahead, chill airtight; freeze to store longer.
Source
La Taqueria, San Francisco, CA
Nutrition Facts
Per Serving:
255 calories; calories from fat 67%; protein 17g; fat 19g; saturated fat 6.9g; carbohydrates 3g; fiber 0.5g; sodium 191mg; cholesterol 71mg.