Michoacan-Style Carnitas with Tetela

Name: Michoacan-Style Carnitas with Tetela
Total time: 1800 s
Yield: 1 serving
Ingredients: 2.8 oz pork ribs; 1 orange; 2/3 cup milk (150 ml); salt to taste; pepper to taste; 5.3 oz lard (150 grams); 2 tablespoons oregano; as needed blue corn masa; as needed bean paste; 2 serrano peppers; 2 jalapeño peppers; 3.5 oz onion (100 grams); 3/4 cup oil (200 ml); salt to taste

Victor Manuel Ibañez @cook_26627688

Michoacan-style carnitas are one of the most delicious and representative dishes of Mexican cuisine, accompanied by a tetela, which is becoming a global trend.

Victor Manuel Ibañez @cook_26627688

Michoacan-style carnitas are one of the most delicious and representative dishes of Mexican cuisine, accompanied by a tetela, which is becoming a global trend.

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Ingredients

30 minutes

1 serving

2.8 ozpork ribs
1orange
2/3 cupmilk (150 ml)
salt to taste
pepper to taste
5.3 ozlard (150 grams)
2 tablespoonsoregano
Tetela
as neededblue corn masa
as neededbean paste
Guacachile
2serrano peppers
2jalapeño peppers
3.5 ozonion (100 grams)
3/4 cupoil (200 ml)
salt to taste
Cheese foam

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Steps

30 minutes

1

Wash and disinfect the meat, and prepare all other ingredients.
2

In a pot, add the lard and let it melt and reach a high temperature. Add all the other ingredients along with the meat. Be careful, as it may splatter. Let it boil for about 25 minutes.
3

In a pan, heat oil over low heat and add the peppers and onion. Guacachile is an emulsion of peppers with oil, let it heat for about 10 minutes and rest for another 20 minutes. Once cooled, blend until you get a thick mixture.
4

In a tortilla press, flatten the masa, spread a little bean paste, and fold into a triangular shape. Then cook it on a griddle.
5

Finally, cut the carnitas and place them on the tetela, garnish with guacachile, radish, and purslane or any herb of your choice. Add cheese foam for a creamy flavor.