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. [email protected]
Volume 4 • Issue 42
65