Carnita Tacos

1. 1

   Melt the lard in a large deep saucepan over moderate heat.

2. 2

   Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes.

3. 3

   Remove the pork with a slotted spoon and set aside to cool.

4. 4

   (Reserve the lard for future use.)

5. 5

   When cool enough to handle, shred the meat by hand or with the tines of a fork.

6. 6

   Remove and discard any remaining fat.

7. 7

   Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes.

8. 8

   Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.

9. 9

   For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess.

10. 10

    Toast one at a time in a nonstick pan over moderate heat about 1 minute per side.

11. 11

    Wrap in a towel to keep warm.

12. 12

    For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.