Carnitas is Mexican
slow-cooked pork butt or shoulder. A fajita is a California wrap of meat and
rajas in a flour tortilla.
4lb (2 kg) boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
4 c (approx.) chicken broth
1 large onion, coarsely chopped
1 T coriander seeds
1 T cumin seeds
1 t dried oregano leaves
1 (7 oz) can chipotle peppers in adobo sauce
2 bay leaves
Rajas con queso
12 warm 10-inch flour tortillas
3 ripe avocados - peeled, seeded, sliced or cut into cubes
2 c fresh salsa of your choice
1 cup "crema", "crema agria" or sour cream
In a large pot with a lid, combine the pork chunks with the broth, onion,
spices, chipotle peppers (including their sauce) and bay leaves. Cover the
pot, bring liquid to a boil, then immediately reduce the heat to low and
simmer very gently for about 3 hours (or longer if necessary) until the meat
pulls apart easily. Allow the meat to cool in the broth for at least ½ hour.
Preheat the oven to 400°F. Remove the meat to a shallow roasting pan,
discarding the broth with the onion and spices. Break the meat into small
chunks, and pat the pieces dry with paper towels. Roast the meat in the
preheated oven for 15-20 minutes or until browned and crispy - stirring or
turning the meat pieces occasionally to brown evenly.
Meanwhile, make rajas.
To serve: spoon the carnitas into warm tortillas, top with avocado slices or
cubes, spoon rajas and salsa over, and top with the crema or sour cream.
Cook's Note: Make carnitas ahead if desired, and refrigerate (well covered)
for a day or two - or freeze in airtight packaging. Use as a filling for
tacos, burritos, or chimichangas, or simply reheat the carnitas and serve in
tortillas as described in this fajita recipe - with fresh avocados, rajas,
salsa and crema or sour cream. Serve with lime wedges to squeeze over.