Argentinian Carnitas Tacos!

Name: Argentinian Carnitas Tacos!
Total time: 10800 s
Yield: 4 servings
Ingredients: 2.2 lbs meat (pork and/or beef); 1 carrot; 1 clove garlic; 1 onion; 1/2 red bell pepper and 1/2 green bell pepper; Seasonings (specified in recipe); 1 onion; 1 small red bell pepper; 1 small green bell pepper; 1 carrot; 1 avocado; 1/2 lemon; 1 can black beans; 1/2 spicy sausage; 2 cloves garlic; 1 small onion; Seasonings (specified in recipe); 1 tomato; Shredded lettuce; 2 small limes (the kind used for Caipirinha); 6 cups all-purpose flour; 12 tablespoons sunflower oil; 1 1/2 cups warm water; 4 tablespoons salt

Erica Salasevicius @ericasalasevicius

I love food from around the world, and after seeing so many Mexican recipes, I made this Argentinian version!

Erica Salasevicius @ericasalasevicius

I love food from around the world, and after seeing so many Mexican recipes, I made this Argentinian version!

Saved

Ingredients

3 hours

4 servings

For the carnitas
2.2 lbsmeat (pork and/or beef)
1carrot
1 clovegarlic
1onion
1/2red bell pepper and 1/2 green bell pepper
Seasonings (specified in recipe)
For the garnishes
1onion
1small red bell pepper
1small green bell pepper
1carrot
1avocado
1/2lemon
1 canblack beans
1/2spicy sausage
2 clovesgarlic
1small onion
Seasonings (specified in recipe)
1tomato
Shredded lettuce
2small limes (the kind used for Caipirinha)
Taco tortillas
6 cupsall-purpose flour
12 tablespoonssunflower oil
1 1/2 cupswarm water
4 tablespoonssalt

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Steps

3 hours

1

Marinate the meat for a few hours (I put it in the morning to cook at night). You can use a mix of pork and beef, taking advantage of cheaper cuts like stew meat, marrow, and flank. Place the meat in a container, add half a cup of soy sauce, a tablespoon of barbecue sauce, mustard seeds, fennel seeds, 1 crushed garlic clove, a sprig of rosemary, and some basil leaves. (Feel free to add whatever you like) Let it rest in the fridge until cooking time.
2

After marinating, transfer the meat to a pot with oil, a quartered onion, 1 large carrot sliced, and the garlic cloves. Add salt and a cup of water or broth and cook covered for about 1 hour and 30 minutes.
3

For the first garnish, slice the spicy sausage very thinly (you can also chop it) and brown it in a pan with chopped garlic and a small chopped onion. Once cooked, add the black beans and water. Mash coarsely until a thick mixture forms. Set aside (reheat before serving).
4

For the other garnish, julienne the carrot, bell peppers, and onion, and sauté in a pan (set aside and reheat before serving).
5

For the guacamole, mash the avocado, add chopped garlic, juice of half a lemon, salt, pepper, and chopped cilantro (in my city, fresh cilantro is not available, but I can find seeds at health food stores and crush them in a mortar). About a tablespoon.
6

Once the meat is cooked and tender (it should fall apart), shred it and mix with the cooking juices, except for the carrots, which we'll set aside for a garnish.
7

With the carrot slices left from cooking the meat, blend them, add salt, pepper, vinegar, and a few tablespoons of mayonnaise.
8

For the tortillas, add the flour, salt, oil, and warm water to a bowl. Form a dough that doesn't stick to your hands, and knead for 10 minutes. Let it rest for half an hour. Then form small balls and let them rest for another 10 minutes. Roll out very thin and cook on a very hot griddle without anything, about 1 minute on each side, or until the dough starts to bubble. Place them on a platter and keep them warm wrapped in a towel.
9

For the last garnish, use crunchy vegetables that add freshness, like finely shredded lettuce, diced tomatoes, and corn kernels.
10

Serve the garnishes hot, except for the sauces and vegetables.
11

Enjoy and make the combinations you like best! Serve with small limes for a special touch.