How to Make Pork Carnitas and Crunchy Shrimp Tacos

แชร์
ฝัง
  • เผยแพร่เมื่อ 29 มิ.ย. 2024
  • Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard. Finally, Julia makes the crunchy Shrimp Tacos.
    Get the recipe for Pork Carnitas: cooks.io/3qBLOiE
    Get the recipe for Shrimp Tacos: cooks.io/3duI4u0
    Buy our winning lard: amzn.to/363b1cl
    Buy our winning skillet: cooks.io/2mpf2RA
    ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
    If you like us, follow us:
    cookscountry.com
    / cookscountry
    / testkitchen
    / cookscountry
    / testkitchen

ความคิดเห็น • 322

  • @TOM-C.
    @TOM-C. 3 ปีที่แล้ว +114

    Oh man, I used to work in Fontana, Ca, as a car hauler, and next door was this shack, literally a shack. They served one thing, carnitas tacos on a small corn tortilla with onions, and cilantro, that's it. They had a few sauces as well, but I just ate them straight. I'd order 8 tacos at $.50 cents each, those were the days. This recipe looks to be the same authentic pork they served in that unassuming shack. 👍✌

    • @aglance2369
      @aglance2369 3 ปีที่แล้ว

      th-cam.com/video/uhXXai2D6Ek/w-d-xo.html .

    • @auntielu4394
      @auntielu4394 2 ปีที่แล้ว +3

      One of the many reasons why I’m headed for Mexico next year. The food is chef’s kiss.

    • @davidkearnes9623
      @davidkearnes9623 2 ปีที่แล้ว +3

      Ex Riverside resident here, I worked near a 'shack" with no finished walls. It was always packed with Mexicans. Perfect carnitas tacos on a double corn tortilla with just onions and cilantro, wrapped in foil. Absolute heaven.

    • @TOM-C.
      @TOM-C. 2 ปีที่แล้ว +6

      @@davidkearnes9623 Same here, and coincidentally I too am from Riverside.👍 😁✌

    • @kaiju_k5042
      @kaiju_k5042 2 ปีที่แล้ว +2

      omgosh sounds like heaven, yum!!

  • @personalitymanager1580
    @personalitymanager1580 3 ปีที่แล้ว +27

    Yippee! I was hoping you guys would bring back lard recipes. I never bought into no eggs, no butter, no bacon, no salt, no lard, no fat on meat, etc. Now maybe we can get back to real foods--Just a good variety of meat, fish, fruits, vegetables, seeds, nuts, bread, herbs, etc. without going crazy on one food area. Everyone can experiment on what is best for themselves; and then leave everyone else alone. Eating food should be a pleasure, along with having a thankful heart for the variety of foods God provided us. My husband, age 86, was told by his grandfather, who lived to be 104, that if he wants to live long to eat lot of fat. He listened, and still buys packages of pork fat practically every week. Who am I to tell him not to do that. Not me. He is happy as can be.

    • @auntielu4394
      @auntielu4394 2 ปีที่แล้ว +5

      Love this! ❤️ Back in the day my southern grandmother 👼 used lard/crisco.

    • @Omoloya1
      @Omoloya1 ปีที่แล้ว +3

      My grandma ate fatback REGULARLY. Lived to 102. And her nickname was LU.

    • @Omoloya1
      @Omoloya1 ปีที่แล้ว +1

      @@auntielu4394 look below!

    • @auntielu4394
      @auntielu4394 ปีที่แล้ว +2

      @@Omoloya1 yay! 😂❤️

  • @EnPeeSee
    @EnPeeSee 3 ปีที่แล้ว +15

    Just made the pork and salsa recipe tonight, it was outrageously good. I had 6 pounds of shoulder meat, so mine didn’t brown up quite as much since my lard pot was crowded. That issue was quickly remedied with a sear on a stainless pan over medium-high heat and some of the lard from the pot. 30 seconds or so on each side and each pork chunk browned up beautifully without drying out or falling apart.
    Also if you don’t like spicy food, half a green bell pepper substitutes the jalapeño well. Those that like spicy can simply add some green Cholula hot sauce to their tacos.

  • @cindydolezal2980
    @cindydolezal2980 2 ปีที่แล้ว +10

    Im from El Paso where we thing WE have the most authentic Mexican food. I love how you kept this so authentic.

    • @bgleadbetter
      @bgleadbetter ปีที่แล้ว

      Being from Arizona I thought the same thing.

    • @13Voodoobilly69
      @13Voodoobilly69 8 หลายเดือนก่อน

      Being from New Mexico I thought the same thing too!

  • @jaa4742
    @jaa4742 3 ปีที่แล้ว +44

    My southern grandmother made her own lard and EVERYTHING was fried in it. The leftover crispies (cracklins) were thrown in cornbread and that was cracklin cornbread.

    • @MOMKAT1WV
      @MOMKAT1WV 2 ปีที่แล้ว +4

      We raised our own hogs to butcher. Mom rendered her own lard - in the oven - in large roasters. Then did fall/pre-Christmas house cleaning. To remove as much as possible of the cooked pork fat odor from the house. I got to clean all the wall paper with dough type wallpaper cleaner. She also baked all our Bread. Rolls. Cinnamon Rolls, cookies. Cakes. Etc. Dad smoked bacon and hams. All meat was canned and had a beautiful white fat cap at the tops of jars. No freezer yet. Made our own sausage. We had a hand crank meat grinder which would hold sausage casing. Be we mixed ground and packaged Ours in bulk. Fun times, lots of work.

  • @kaiju_k5042
    @kaiju_k5042 2 ปีที่แล้ว +8

    I love how they went back to eating the pork carnita tacos after being done with cooking and going through the recipe, I have to make this 100%

  • @LyndseyMacPherson
    @LyndseyMacPherson 3 ปีที่แล้ว +31

    Thank you for demystifying carnitas! That looks soooo good. And for a bonus, a terrific way to make homemade salsa! You guys are terrific, as always!

  • @MarxGenetics
    @MarxGenetics 2 ปีที่แล้ว +7

    Made the shrimp tacos and the flavors were incredible and complex. Definitely will be a main stay in our house. From prep to finish was under an hour involved.

  • @fernandoherranz4095
    @fernandoherranz4095 ปีที่แล้ว +7

    Looks like a pretty darn good recipe for carnitas! Being Cuban-American, I tend to like my pork with some extra flavor on there on top of the fat, namely garlic, oregano, cumin, onion, and citrus juice. But I gotta say this looks pretty tasty!

  • @mrlapageisyourman
    @mrlapageisyourman 3 ปีที่แล้ว +18

    I've been watching ATK at Home on the website. I gotta say, I really miss this format with one host and a chef doing the demonstration.

    • @piapadmore430
      @piapadmore430 2 ปีที่แล้ว +2

      They are just so great🌟

  • @tomarn2434
    @tomarn2434 ปีที่แล้ว +2

    Truly incredible....I combined the first recipe for salsa and used smoked pork shoulder for the second (instead of the shrimp)...the crispy edges to the corn tacos and the multi-layered flavor of ingredients made this dish rate a serious WOW!! Will add this to one of my staples of incredible dishes to serve to others...

  • @MegaYourkidding
    @MegaYourkidding 3 ปีที่แล้ว +4

    I live in Mexico and Carnitas is my husbands favorite. The man that does our carnitas does it your way except in the large cooker. Except they do not change the grease so get the true Mexican flavor. I make it your way and it is great. Glad to see you do a show on it. Thanks

  • @kurtanderson1701
    @kurtanderson1701 3 ปีที่แล้ว +37

    gonna do the carnitas at home this week. bridget is the true 'hot sauce'

  • @johnpick8336
    @johnpick8336 2 ปีที่แล้ว +4

    You guys are incredible ! Thank you for posting.

  • @patrickevans3797
    @patrickevans3797 2 ปีที่แล้ว +10

    Everything that Jack said about lard was exactly what I was told by older people, we didn't have high rates of heart disease until using vegetable oils to fry and cook with

    • @MrLeo7627
      @MrLeo7627 2 ปีที่แล้ว +5

      Check out Dr. Sten Ekberg , fats not not the problem sugar & Carbs is.

    • @wendellgamstead4933
      @wendellgamstead4933 2 ปีที่แล้ว +2

      Supposedly, Crisco was a lubricant originally.

    • @jesuslovesyou919
      @jesuslovesyou919 2 ปีที่แล้ว

      DrKenDBerry MD youtube says bacon & pork lard r good & white flour white sugar can hurt us & try doing keto best u can afford even if it's cheapest eggs & hamburger etc in beginning

    • @jesuslovesyou919
      @jesuslovesyou919 2 ปีที่แล้ว

      & now it's processed soy & natural flavors etc too

  • @luisalbertocastro5940
    @luisalbertocastro5940 3 ปีที่แล้ว +24

    For the carnitas salsa,
    Please try Serrano Chile instead, and add about two medium avocados into the food processor .
    That is a great recipe for homemade carnitas.

  • @grrmtthgrrmtth3000
    @grrmtthgrrmtth3000 3 ปีที่แล้ว +6

    You have a great show. Thanks for all the cooking techniques

  • @inproper3952
    @inproper3952 3 ปีที่แล้ว +3

    Both recipes are TOO DIE FOR, but I have to have shredded cabbage and some creama on my Shrimp Tacos, I love how you prep the corn tortillas!!! Awesome job ladies A+ !

  • @himasf
    @himasf 3 ปีที่แล้ว +11

    I gotta try those tacos. My mouth is watering!

  • @sarahanderson2456
    @sarahanderson2456 3 ปีที่แล้ว +2

    Awesome episode..everything looked great. Hope to make soon.. Thanks

  • @nejiball
    @nejiball 2 ปีที่แล้ว +2

    a simple and more delicious sauce: Roast tomatillos, 2 or 3 garlic, jalapeno/serrano peppers and a half a white onion, Blend everything with salt, pepper, you can also add a little white vinegar. And that's it. For shrimp tacos, Chipotle's peppers, 2 or 3 tablespoons mustard, mayonnaise, mix or blend everything And enjoy :D

  • @rosa.riocomobetancourt652
    @rosa.riocomobetancourt652 3 ปีที่แล้ว +2

    Excelente receta lo más cerquita a los verdaderas carnitas

  • @deejaydubla
    @deejaydubla 3 ปีที่แล้ว +6

    I'm gonna need to make those shrimp tacos as soon as possible, if not sooner.

  • @Miss.kittty
    @Miss.kittty 2 ปีที่แล้ว +1

    I love this show.I also love the fact that these cooks are not skinny cooks.

  • @AssortedJade
    @AssortedJade 3 ปีที่แล้ว +2

    Julia speaks to my soul!

  • @MrBraffZachlin
    @MrBraffZachlin 3 ปีที่แล้ว

    this is one of those channels that is a must sub to use as a reference for so many things from top notch reviews on things from appliances to groceries plus you get other vids with cultural recipes and history...i love it. it's such a welcome relief in a world flooded by BS amazon affiliate channels featuring reviews with little testing, no professional input and offering no unique or good info. this channel is the real deal. food wishes is another such channel, but it's only epic concise recipes delivered by chef john no product or ingredient reviews, but any time i make a dish or research a dish for the first time i always include his recipe in my references, and he has a recipe for just about everything

  • @sherryw-ponyluv-er2394
    @sherryw-ponyluv-er2394 3 ปีที่แล้ว +1

    Both look amazing!

  • @SteveMillerhuntingforfood
    @SteveMillerhuntingforfood 3 ปีที่แล้ว +4

    I have a 'boat-load' of halibut I caught in Alaska last month.
    I think I'll try these with the halibut.
    Hope it works!

  • @michaelnobles2643
    @michaelnobles2643 3 ปีที่แล้ว +3

    The carnitas looked absolutely amazing!

  • @jamesdiehl8690
    @jamesdiehl8690 2 ปีที่แล้ว +1

    Lard for biscuits and pies is wonderful!

  • @jlastre
    @jlastre 2 ปีที่แล้ว

    I grew up in Chicago and am Mexican on my mom’s side. While I didn’t grow up in Pilsen I did get my carnitas there. Was always fascinated watching the masters make them.

  • @jamesdiehl8690
    @jamesdiehl8690 2 ปีที่แล้ว +2

    Looks delicious and I have some neighbors who would love them.

  • @grizzle273463
    @grizzle273463 ปีที่แล้ว

    AWESOME AWESOME recipe. Loved it.

  • @prettybrowneyez3338
    @prettybrowneyez3338 3 ปีที่แล้ว +1

    Actually, this dish is more like chicharrones (cracklings) than carnitas. Which includes more fat on its cuts, for added crispiness. Hence, the name chicharrones. The crispier the better!! But then again, in Mexico every state has its own way and tradition of cooking foods.
    Pork cuts usually are pure fat, so we just cook it like that. We let it cook in its own natural lard and juices, without being afraid of it losing its natural flavors to store bought lard. Add a half onion, garlic cloves, salt and pepper (depending on how much you're going to cook) and you're good to go! You can actually save its natural lard to make corn tortillas or gorditas. Thanks for the video, as it shows people how simple it is to make these traditional recipes at home.

  • @kwarburg3932
    @kwarburg3932 ปีที่แล้ว

    Gracias 👍👍

  • @louhess6355
    @louhess6355 ปีที่แล้ว

    Thank you so much I've got to try to make these Carnitas.

  • @3MasterG
    @3MasterG 3 ปีที่แล้ว +2

    Good insight on the lard.

  • @marthavillaverde8766
    @marthavillaverde8766 ปีที่แล้ว

    Thank you Ladies 😋

  • @People_R_Foolish
    @People_R_Foolish 2 ปีที่แล้ว +3

    I want to see more lard recipes for cookies and cakes.

  • @piapadmore430
    @piapadmore430 2 ปีที่แล้ว +1

    Those shrimp tacos. Mercy! 🌟

  • @BelleLopez312
    @BelleLopez312 3 ปีที่แล้ว +4

    Been a while since I've seen Julia slicing & dicing. 🥰

  • @zonacrs
    @zonacrs 3 ปีที่แล้ว +1

    The shrimp taco recipe is very innovative!

  • @jamjar5716
    @jamjar5716 2 ปีที่แล้ว

    Easy, peasy, give me more pleasey!!😊

  • @Czarina888777
    @Czarina888777 3 ปีที่แล้ว +2

    I’m not from Michoacán, I’m from the neighboring state, Guanajuato. But for being an american version it’s not bad. At least it’s not a Rachel Ray pozole recipe where she completely ruined it. The salas we make don’t use olive oil. Olive oil isn’t a product we use in traditional mexican recipes. We use mazola vegetable oil for the most part. Other than that the salsa gets a 10. I would have used serranos instead of one jalapeño but understand not everyone can tolerate that level of spicy. The carnitas get an 8 from me and the salsa a 10. My dad adds a lot more ingredients but the michoacán original version is very simple and pure like this one.

  • @eduardodifarnecio2336
    @eduardodifarnecio2336 2 ปีที่แล้ว

    Definitely trying this

  • @thomashughes4859
    @thomashughes4859 3 ปีที่แล้ว +3

    ¡Vengan a Aguascalientes, México! Luego... 🤣😂❤️🤗👍

  • @firstnamelastname4494
    @firstnamelastname4494 3 ปีที่แล้ว +5

    They can’t be better than the citrus braised pork tacos 🌮

  • @soyplebe7
    @soyplebe7 3 ปีที่แล้ว +4

    As a Mexican from the state of Michoacán, I have to say that carnitas are not just pork shoulder. The traditional way is to cook the meat in a copper pot, not other metal because copper gives the meat acidity. If you really want to eat amazing carnitas, go to México, to the state of Michoacán and to a town called Quiroga.

  • @nickmorales8146
    @nickmorales8146 2 ปีที่แล้ว

    Julia Bridget oh my God I love watching you guys cook you guys make me so hungry and in the next day I go out and I buy all stuff that I need ingredients to make with you guys showed me how to cook I make it family loves it I Love you guys God bless and see you on the next video Nicholas

  • @carolynconnelly3395
    @carolynconnelly3395 2 ปีที่แล้ว

    Thank you

  • @Ebeatfan
    @Ebeatfan 3 ปีที่แล้ว +1

    Heck yea!

  • @joanndeisenroth9031
    @joanndeisenroth9031 ปีที่แล้ว

    That looks delicious!

  • @hussenyee4157
    @hussenyee4157 ปีที่แล้ว +1

    your carnitas & shrimp tacos seems easy to easy with simple ingridients to make.

  • @drfeelsbadman4001
    @drfeelsbadman4001 3 ปีที่แล้ว +1

    I’m so happy they fixed the 1990’s style film style on the taste test portion, plus they put a more varied audience (aka fewer blue hairs) making the show more appealing to people under 50

  • @elpipetuanis
    @elpipetuanis 3 ปีที่แล้ว +3

    I already love the cooks illustrated carnitas. Seems to have more flavor than these but these are worth a try.

    • @aglance2369
      @aglance2369 3 ปีที่แล้ว +2

      th-cam.com/video/uhXXai2D6Ek/w-d-xo.html 💗

  • @user-ch7mn1kj4b
    @user-ch7mn1kj4b 3 ปีที่แล้ว +2

    Why not take the meat out of the hot lard and drain on a warm rack/ pan instead of leaving in the fat to soak up more fat? My parents and grandmothers always used lard. I need to use it more. It makes the best pie crust.

    • @fernandoherranz4095
      @fernandoherranz4095 ปีที่แล้ว

      Yup that's what I would've done: pull those bad boys out and let 'em drain. Otherwise it would seem they would just be greasy once you did get them out of the cooled fat.

  • @GilGido
    @GilGido 3 ปีที่แล้ว

    Mouthwatering. I want some.

  • @reno-koreanfoodlover6569
    @reno-koreanfoodlover6569 3 ปีที่แล้ว +1

    I really love 💖 you and happy for everything about you!

  • @flybyairplane3528
    @flybyairplane3528 ปีที่แล้ว

    ATK,Hello,,gee I think that both of these are doable ,,,THANKS;;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸

  • @scottyoung4169
    @scottyoung4169 ปีที่แล้ว

    Tasted good. I did exactly like the recipe said, but mine came out very very brown. I did use a 4 pound pork shoulder. Maybe next time I would cook it less or cut the meat in larger pieces.

  • @thatdudebro
    @thatdudebro 2 ปีที่แล้ว +1

    "it looks like my lard is fully multed" julia: MMMMMMMMMMMM

  • @elgorilaloco
    @elgorilaloco ปีที่แล้ว

    A variant for shrimp tacos is to add at the time of stewing the tomato and onion a branch of celery chopped into small squares. Believe me celery is a game changer

  • @martaaberg3330
    @martaaberg3330 2 ปีที่แล้ว +1

    The main thing to consider with lard is to avoid hydrogenated fat of any kind. Hydrogenation is what causes heart disease.

  • @MMikeFord
    @MMikeFord 2 ปีที่แล้ว

    Nice twist making the shrimp tacos in the oven 👍

  • @candyjustcandy
    @candyjustcandy 3 ปีที่แล้ว +2

    I feel very lucky to be from Chicago. Outside of Mexico this is the best place for Mexican food.

    • @spicerack4397
      @spicerack4397 3 ปีที่แล้ว +2

      I'm so jealous. You have the legendary, Rick Bayless.
      I checked out this recipe and Rick's for carnitas.
      Both look good. Will probably get around to doing both.
      Tucson has some great, great Sonoran style, carne seca/machaca.
      I live in Texas now, and they do brisket and bbq great, but Arizona style has spoiled me forever.

  • @mikecosta7782
    @mikecosta7782 ปีที่แล้ว

    Shrimp tacos… OMG! Delicious

  • @ghw7192
    @ghw7192 2 ปีที่แล้ว

    One of my favorite ATK videos....

  • @henrymirelez3270
    @henrymirelez3270 2 ปีที่แล้ว

    Can't choose. My mouth is watering.

  • @howward4071
    @howward4071 3 ปีที่แล้ว +3

    Dang...I need those tacos in my face.

  • @v.mishrasart43
    @v.mishrasart43 3 ปีที่แล้ว

    Very nice👍👍👍👍👏😊

  • @dchenkin02
    @dchenkin02 2 ปีที่แล้ว

    Pork Carnitas is great in burritos and quesadillas; have only gotten from taqueria in the Boston area.

  • @johnnyross9293
    @johnnyross9293 2 ปีที่แล้ว

    I've been watching the cooking shows for years and haven't seen one that I haven't loved.

  • @NealBrenard
    @NealBrenard 3 ปีที่แล้ว +1

    I have no idea what tomatillos taste like, but that salsa looks really good here. Also, slightly different from the Bayless approach to carnitas (lard braised slow cooked pork shredded and fried up crisp in a pan at the end, plus guacamole and fire-roasted tomato salsa), but those big chunks of pork look awesome.

    • @prettybrowneyez3338
      @prettybrowneyez3338 3 ปีที่แล้ว

      Kinda sour, for my taste....

    • @prettybrowneyez3338
      @prettybrowneyez3338 3 ปีที่แล้ว +3

      Depending on the region in Mexico, this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make its natural fat super crispy. Pork cuts tend to have natural fat, so we just cook it like that. In its own natural lard and juices. For added flavor toss in onion, garlic cloves (optional), salt and pepper to taste and you're good to go. You can actually save the drippings to make refried beans and other dishes.

  • @brettevans9492
    @brettevans9492 3 ปีที่แล้ว +1

    I make these all the time and they're gluten free

  • @jimmyrigs
    @jimmyrigs 2 ปีที่แล้ว +3

    Most authentic Mexican… *laughs in south Texan

    • @Rena-ej7vv
      @Rena-ej7vv 2 ปีที่แล้ว +1

      *cries in Southern Californian*

    • @jimmyrigs
      @jimmyrigs 2 ปีที่แล้ว

      @@Rena-ej7vv also this

    • @Rena-ej7vv
      @Rena-ej7vv 2 ปีที่แล้ว +2

      @@jimmyrigs I’ve been to Chicago many times. The food is great. I wouldn’t eat Mexican food there. It doesn’t get more authentic than actual Mexicans cooking it just this side of the border.

  • @laokartoon7300
    @laokartoon7300 2 ปีที่แล้ว

    I cook carnitas and I approve. the salsa look awesome too.

  • @suzzettebridges4931
    @suzzettebridges4931 2 ปีที่แล้ว

    I wish you guys would make fastback come back again. It has also gotten a bad wrap. Give me piece of fried fat back wrapped in a piece of bread and a glass of iced tea and I happy. I going to start using lard again it has a better flavor

  • @gypsyrhodescovers
    @gypsyrhodescovers 2 ปีที่แล้ว +2

    Can you save the lard after you've cooked the pork?

    • @TheMaverick-zo5kv
      @TheMaverick-zo5kv 2 ปีที่แล้ว +1

      Yes, you can use it to fry some potatoes or mashed beans for tacos.

  • @jesuslovesyou919
    @jesuslovesyou919 2 ปีที่แล้ว

    U can get 100% fresh pork lard from most Mexican grocery stores 5lbs - $10 . The lighter the color the better - just means it wasn't cooked long

  • @jesuslovesyou919
    @jesuslovesyou919 3 ปีที่แล้ว +3

    get fresh lard from most Mexican stores

  • @mrbear1302
    @mrbear1302 3 ปีที่แล้ว +7

    I wonder why they didn't roast the onions with the tomatillos?

    • @xavariusquest4603
      @xavariusquest4603 3 ปีที่แล้ว +2

      Lack of attention to detail. I agree , roasting the onion brings a much more intense flavor.

    • @mrbear1302
      @mrbear1302 3 ปีที่แล้ว +1

      @@xavariusquest4603 agreed, and less harsh flavor.

    • @Czarina888777
      @Czarina888777 3 ปีที่แล้ว +1

      We only roast them when we’re eating them at a carne asada which does make them sweeter but for salsas we don’t. -A mexican from Guanajuato.

    • @erickadriansanchezjimenez9471
      @erickadriansanchezjimenez9471 2 ปีที่แล้ว

      @@Czarina888777 True.

    • @Taricus
      @Taricus 2 ปีที่แล้ว

      @@Czarina888777 I have seen people roast onions with the tomatoes and chiles for salsas in Mexico. It just depends on region maybe? Or maybe just personal preference of the cook?

  • @Mimi-qm4zm
    @Mimi-qm4zm 3 ปีที่แล้ว

    As a Mexican American I approve these Carnitas the only thing I slightly did like was when making those tacos the tortillas do not look like they were warmed.

  • @thomasbernecky2078
    @thomasbernecky2078 3 ปีที่แล้ว +3

    I was wondering how you were going to do the lard test: just eat a chunk of pure lard? Must be my Lithuanian farmer side coming out there? They called it Lashinai I think and ate it as a snack with vodka?

    • @theresaiwright7085
      @theresaiwright7085 2 ปีที่แล้ว +1

      I can see Bridgette doing the taste testing for the lard.😂

    • @thomasbernecky2078
      @thomasbernecky2078 ปีที่แล้ว

      @@theresaiwright7085 mmmmm...lard.

  • @amai_zing
    @amai_zing 2 ปีที่แล้ว

    I make a similar pork, but using smaller chunks of pork and without the lard..I’ve found that the butt pieces have and release enough fat that it self braises and gets nice and crispy at the end

  • @michaelboso9355
    @michaelboso9355 2 ปีที่แล้ว +1

    Just saying Hi! Also, the heat doesn't come from the seeds. Ciao!

  • @lowbvll8969
    @lowbvll8969 3 ปีที่แล้ว

    I gotta see that report LOL I’m from California

  • @georginaborke1302
    @georginaborke1302 3 ปีที่แล้ว

    What oil sprayer are you using most?

  • @righteyeartistry156
    @righteyeartistry156 3 ปีที่แล้ว +1

    Have never made it seen this way. I've only seen it done in copper pots. The older gentleman explained that this is the only way to get the true traditional flavor. I purchased a cazo a number of year ago and still use his recipe. This looks and may taste just fine but it's a tad gringoized. It's an easy place to start though. And for really tasty twist and treat, try cold smoking the pork first.

    • @prettybrowneyez3338
      @prettybrowneyez3338 3 ปีที่แล้ว

      You're right. Depending on the region in Mexico this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make the cuts more crispy. I don't know why, but the Mexican cooking pottery does make the food taste better! Like when making beans, it's better made in a jarro 😋. With carnitas, you just cook it in its natural lard and juices. No oil or lard needed. Pork cuts usually have a lot of fat on it. Add some onion, garlic cloves (optional), salt and pepper to taste... And enjoy! You can also save the drippings to make refried beans.

    • @righteyeartistry156
      @righteyeartistry156 2 ปีที่แล้ว

      Totally agree on the cold smoke. It just adds an additional Unami flavor.

  • @kinjunranger140
    @kinjunranger140 3 ปีที่แล้ว +2

    Who knew that pork slow cooked in lard with a tomatillo salsa on top would be good?

    • @meatgravylard
      @meatgravylard 3 ปีที่แล้ว +3

      Most people..

    • @kinjunranger140
      @kinjunranger140 3 ปีที่แล้ว +1

      @@meatgravylard I sure hope everyone does.

    • @xavariusquest4603
      @xavariusquest4603 3 ปีที่แล้ว +1

      Well, at least 500 million in the Western Hemisphere and about 350 million in the East.

  • @riddick2k707
    @riddick2k707 ปีที่แล้ว

    So, how many times can I use lard to fry with and, how do you dispose it when it’s time to?

  • @hnoodles5165
    @hnoodles5165 2 ปีที่แล้ว

    My stomach is dying right now with my super high acid reflux + no gallbladder but this carnitas look super delicious. I think I will make them for my family and sneak a small piece hoping my stomach will not revolt!

  • @mrhumpty
    @mrhumpty 2 ปีที่แล้ว +1

    What do you do with the lard afterwards. I always am unsure about these recipes because of the lard left over.

  • @fredturd
    @fredturd 3 ปีที่แล้ว +10

    Regarding the carnitas segment: Please cook your tortillas on a comal (a Mexican griddle) because they look so raw or possibly fresh out of the package.

    • @trblcleft
      @trblcleft 3 ปีที่แล้ว

      I saw some charming, they were cooked

    • @kathleengruen6027
      @kathleengruen6027 3 ปีที่แล้ว

      I want someone to make me tortillas with masa, shaped by clapping it between her/his hands and cooked on a hot flat pan. I want her/him to make them every single day for every meal. I also want a delicious Margarita with rocks and salt … and a shot of of Grand Mariner! Oh, and some guacamole. And Frijoles. I’m too hungry now to continue. XOXOXO

  • @chriske6795
    @chriske6795 2 ปีที่แล้ว

    Yum, that's all I got.

  • @msolram8484
    @msolram8484 2 ปีที่แล้ว

    That eye roll Julia 😅 you are invited to the carne asada

  • @samsonli9490
    @samsonli9490 3 ปีที่แล้ว

    What is that oven? It seems very unique. Purple and curved back wall.

  • @patriciaaturner289
    @patriciaaturner289 5 หลายเดือนก่อน

    Best to use freshly rendered lard.

  • @TheMachine-sw3gg
    @TheMachine-sw3gg 3 ปีที่แล้ว +2

    Shout out to" Americas test Kitchen" from Pilsen Chicago 👍 Awesome cooking show👍

    • @KenS1267
      @KenS1267 2 ปีที่แล้ว +1

      Watching this tonight and will be heading down to 18th street tomorrow.

    • @TheMachine-sw3gg
      @TheMachine-sw3gg 2 ปีที่แล้ว +1

      @@KenS1267awesome , i might stop by to buy some carnitas too , they open carnitas uruapan from 7am to 5pm arrive early morning to get from the first batch of carnitas

  • @obtg
    @obtg 3 ปีที่แล้ว +2

    ATK, I don't have a dutch oven, yet. How can I do this in my multi-function slow cooker instead?

    • @prettybrowneyez3338
      @prettybrowneyez3338 3 ปีที่แล้ว +3

      Just place the cuts in it and slow cook until the meat is very tender. This dish is actually more like chicharrones, or cracklins. Add a quarter onion, some garlic cloves (optional), salt and pepper to taste and that's it. We let it cook in its own natural juices and lard. The lard added here is to make the natural lard in its cuts really crispy, hence the name chicharrones. You can also save the drippings to make refried beans or to slap a little bit on corn tortillas when heating them up for tacos. Hope this helps and enjoy.

  • @tosht2515
    @tosht2515 3 ปีที่แล้ว +3

    *Tacos Gobernador* are delicious but I’ve never had or seen any that uses shredded lettuce of any kind. Excellent recipe nonetheless.