THURSDAY'S RECIPE: Carnitas Tacos

From slow fire to the perfect taco: Michoacán tradition that melts in your mouth

Few dishes embody the soul of Mexican cuisine more than carnitas . Crispy on the outside, tender on the inside, and bursting with flavor, carnitas are more than just a dish: they're a ritual, cooked slowly and shared with joy. Whether at fairs, family gatherings, or tacos, the carnitas taco is a statement of national identity.

A little history

Originating in the state of Michoacán , carnitas emerged as a way to cook pork in its own fat (lard), utilizing every part of the animal. The traditional technique involves a copper pot, a wood fire, and patience. During the colonial era, pork was introduced by the Spanish, but indigenous communities adopted this meat with such mastery that today carnitas are a national icon.

Over time, this ancient method has been refined without losing its essence: slow cooking to achieve a unique texture. Carnitas are typically served in tacos, accompanied by fresh salsas, onion, cilantro, lime, and, of course, warm corn tortillas.

Traditional Style Carnitas Tacos Recipe

Yields: 6 servings (approx. 18–20 tacos) Total time: 3 hours.

Ingredients

For the carnitas:

• 1.5 kg of mixed pork (solid, rib and a little skin)

• 1 cup of lard.

• 1 cup of natural orange juice.

• 1 cup of water.

• 1 bay leaf.

• ½ white onion.

• 2 crushed garlic cloves.

• 1 teaspoon of coarse salt.

• 1 teaspoon of dried oregano.

• 1 sprig of thyme (optional)

• Peel of an orange (optional, adds aroma)
  

To serve:

• Warm corn tortillas.

• Chopped white onion.

• Chopped fresh cilantro.

• Split lemons.

• Green or red sauce to taste.

• Extra radishes or pork rinds (optional)
  

Step by step

1. Prepare the meat: Cut the meat into medium-sized pieces, approximately 5 cm in diameter. If using ribs or skin, make sure they are thoroughly cleaned.

2. Low Heat, Deep Flavor: In a heavy-bottomed pot or large saucepan, melt the butter over medium heat. Add the meat, bay leaf, garlic, onion, salt, oregano, thyme, and orange peel.

3. Cook with liquids: Add the orange juice and water. The meat should be barely covered with liquid. Cook over medium-low heat, uncovered, for approximately 2 hours. During this time, the meat will first cook and then begin to slowly brown in its own fat.

4. Perfect browning: When the liquid has almost completely evaporated, the meat will begin to fry. Stir occasionally to brown all sides evenly. This step can take 30–40 minutes. The meat should be browned on the outside and tender on the inside.

5. Shred and serve: Using tongs or a fork, shred the meat lightly (without over-diluting it). Serve on warm tortillas and garnish with onion, cilantro, lime, and salsa to taste.

Chef Yerika's Tips

• The mix of cuts is key. Don't use only lean meat. A little fat and rib-eye add flavor and texture.
  

• Orange juice adds sweetness and acidity, helping to tenderize the meat and create the characteristic golden-brown color.
  

• Cook with time and without rushing. Carnitas require attention, but the result is worth every minute.
  

• If you don't have shortening, you can use a mixture of oil and a little butter, although it won't be exactly the same.
  

• The classic accompaniment: raw salsa verde, lime, and salt. You don't need anything else for a perfect taco.
  

A carnitas taco is more than just a bite: it's a journey back to the roots, to the slow fire, to the Michoacan countryside, and to the kitchens where each dish carries history, technique, and heart. Preparing them is an act of respect for tradition and an invitation to collective enjoyment. Because, in the end, carnitas aren't eaten alone: they're celebrated.