Carnitas Tacos, Pico de gallo, and Corn Tortillas

These delicious carnitas tacos call for pork flavored with garlic, cumin and jalapeño, which is then simmered in orange and lime juices until it is fall-apart tender. To recreate a Mexican roadside taco stand experience, serve with hand-made corn tortillas, fresh pico de gallo, crisp green cabbage, olives, and creamy fresh avocado.

Pico de Gallo **I always just use Mimi's pico de gallo**

• 4 large ripe tomatoes, finely chopped

• 1/2 cup fresh cilantro, chopped

• 1/2 small red onion, finely chopped

• 1 jalapeno pepper, finely chopped (optional)

• 2–3 TB fresh lime juice

• 1 tsp olive oil

• 1/2 tsp sea salt, or to taste

Prepare the Pico de Gallo:
combine all ingredients. Cover and refrigerate until ready to use. Use any fresh, juicy tomatoes and adjust proportions to your own taste. Makes about 2 cups.

Carnitas

• 3 lbs boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat)

• 3 large garlic cloves, minced

• 1–2 jalapeños, minced (optional)

• 1 tsp cumin

• 1 tsp sea salt

• 1/2 tsp pepper

• 2 TB olive oil

• 1/2 cup fresh orange juice

• 1/4 cup fresh lime juice

• 1 cup chicken stock

Add all ingredients for the carnitas into a crock pot. Cook on high for 4-6 hours. Pork will be fall-apart tender. Allow pork to cool and absorb the remaining juices. Shred meat with a fork.

Corn Tortillas **okay, I haven't actually ever made these, I just buy the corn tortillas pre-made and warm. But if you're feeling adventurous, these are the directions. **

• 11/2 cups masa harina (golden corn flour)

• 1/2 tsp salt

• 1 cup warm water

Make the Corn Tortillas:
Combine masa with salt. Pour in warm water and mix until dough holds together. You want a fairly dry dough, so adjust masa and water if needed. Knead dough for about one minute. Cover with a damp towel and let dough rest for 15 minutes. Divide dough ball into quarters. Divide each quarter into quarters again, making 16 total pieces. Roll each into a small ball.

Heat ungreased griddle. Take a ball of dough and flatten between two pieces of heavy plastic on a tortilla press or between two plates. (A heavy-duty freezer bag cut in half works well.) Peel off the plastic and cook the tortilla for about 45 to 60 seconds, until tortilla is easily loosened. Turn over and continue cooking for 30 seconds. Flip back over for about 10 seconds more. Remove to a plate, stacking tortillas on top of each other as you cook to retain heat, covering with a towel. Makes 16.

Nutrition Info

Per serving (6 oz-wt.): 350 calories (160 from fat), 18g total fat, 6g saturated fat, 0g dietary fiber, 41g protein, 3g carbohydrate, 110mg cholesterol, 330mg sodium