Michoacan Style
Carnita Tacos – Serves 6
Ingredients Preparation
Carnitas
5 lbs. Bone in Pork Shoulder
4 cloves Garlic (peeled)
5 Oranges (juiced)
Salt and Pepper to taste Carnitas
Place the pork into a 4-inch deep hotel pan.
Season the pork on both sides with salt and pepper.
In a blender purée the garlic with the orange juice, pour the garlic mixture over the pork,
then cover with aluminum foil and cook in an oven at 300°F for 2 hours.
Uncover the pan and continue to cook at the same temperature for an additional 1 hour. At
this point, the meat should fall off the bone easily.
Pull the meat apart with two forks then place the shredded pork onto a 350°F flat griddle.
Crisp the pork on both sides. There should be enough to make 12 carnitas. Adjust seasoning
if necessary. Place the carnitas in a perforated pan to drain any excess fat.
Fresh Home-Made Tortillas
3 cups Water
4 cups Maseca Corn Flour
½ tsp. Salt
2 oz. Olive Oil
Chile de Arbol Crema
4 Chile de Arbol (toasted)
3 Guajillo Peppers (seeded, dry and toasted)
1 Tbs. Lemon Juice
1 tsp. Ground Cumin (toasted)
1 cup Sour Cream
Salt and Pepper to taste
Avocado Slaw
2 cups Green Cabbage (½ inch diced)
¼ cup Red Bell Peppers (¼ inch diced)
¼ cup Green Bell Peppers (¼ inch diced)
1 Tbs. Cilantro (chopped)
1 Avocado (diced)
1 tsp. Lemon Juice
Salt and Pepper to taste
Garnish
12 oz. Pepper Jack Cheese (shredded)
Fresh Home-Made Tortillas
Heat the water to 130°F.
Place the maseca corn flour, salt, olive oil and hot water into a mixing bowl. Using your
hands, mix until all of the ingredients are blended evenly.
Line the tortilla press with a large zip lock bag. Place 2 oz. (golf ball size) of corn dough onto
the bag, then place another zip lock bag on top and press to desired thickness.
Place the tortilla in a 350°F flat top griddle for 1 minute, flip the tortilla, then cook for 2
minutes. Set aside.
Chile de Arbol Crema
Place the Chile de Arbol, guajillo peppers, lemon juice, cumin and sour cream into a
blender. Blend the ingredients then season with salt and pepper.
Avocado Slaw
In a mixing bowl, combine the cabbage, red bell pepper, green bell pepper, cilantro,
avocado, lemon juice, salt and pepper.
Assembly
Place the carnitas into the corn tortillas along with 1 oz. of shredded pepper jack cheese
and fold.
On a hot flat griddle cook the tacos until crispy on both sides.
Top with chile de arbol crema and avocado slaw.
Beer Match
Victoria Lager, Mexico City.
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DIANA DELUCIA
This is an excerpt from Golf Kitchen, a cook book surrounding the Private
Golf Club and Resort Industry. No part of this content (text or images)
may be reproduced without written consent of Golf Kitchen CEO, Diana
DeLucia. diana@golfkitchen.com
Volume 4 • Issue 42
65