How To Make Carnitas | Recipe - video Dailymotion

Here's how to make carnitas, a delicious braised pork, as demonstrated by Elias Silva Resinas, head chef of Mexican restaurant Ella Canta.

Transcript

00:00 Hello everyone, my name is Elias. I'm the head chef of Yacanta and today I'm gonna show you how to make carnitas.

00:05 Carnitas is just braised pork, super delicious.

00:09 So we're gonna start with the pork carnitas.

00:16 To begin cooking the carnitas, we need to melt the fat.

00:20 So we're just gonna pour the solid fat on a pot.

00:25 Don't be intimidated by the amount of fat. It's super tasty and delicious.

00:29 If you don't want to use all fat, you can just half fat, half lard and half oil.

00:34 After you have the lard on the pan, we're just gonna add some half of a garlic.

00:40 Just cut it in half. Just put all of it.

00:44 Cut an onion. Just cut it in four.

00:48 We're gonna add some bay leaves. About three.

00:58 And we're gonna add ancho chiles. Ancho chile is a dried chile. It's from Mexico.

01:03 This chile is not spicy. It's just gonna give a lot of flavor and smokiness to the taste of the carnitas.

01:09 Next, we're gonna put Coca-Cola. The Coca-Cola is just to give that caramelized flavor.

01:19 If you can find Mexican Coca-Cola, that would be better.

01:22 Yes, there's a difference between Mexican and European. Mexican are made out of actual sugar, canned sugar.

01:28 So they're gonna tend to be more sweet.

01:30 So we just open one. Just pour over. Don't be shy.

01:49 So once the lard is melted, we're just gonna season the meat.

01:53 Just put a little salt on top and on the bottom.

01:58 And just place it inside. Make sure the lard is covering the entire pork.

02:07 Once it's done, let's just put the lid on.

02:10 So now put it in the oven, 90 degrees Celsius, for about six to eight hours or until the meat is tender.

02:16 This is the perfect time for you to start making the salsa verde, pico de gallo, and your tortillas.

02:21 So once it's ready and the meat is nice and tender, you're just gonna pull it out. Just be gentle.

02:31 It's gonna break because it's been cooking for six to eight hours.

02:35 Just drain it and just place all the meat on the bowl.

02:40 Once it's ready, just shred it. This is like the most common tacos that we will eat in Mexico on a Sunday for brunch.

02:48 We'll get all together as a family, get four or five kilos of meat, and invite all families from mom to parents, everyone.

02:57 We'll get together about like 40 people in the house.

03:01 Everyone will make salsa. Some of them will make the meat.

03:05 Don't be shy shredding the fat. It's gonna give a nice flavor to the meat.

03:10 So just shred a little bit. If the skin gets a little bit tough, just put it on a cutting board, chop it, and mix it with everything.

03:17 It's gonna give a nice flavor to the meat.

03:19 So once it's all shredded, you can just make yourself some tacos with the salsas and everything ready.

03:24 Or you can mix it with rice, unos frijoles charros, just ready to go.

03:29 And with your lard, you can just keep it in the fridge for three to five months and you can keep reusing it to make more carnitas.

03:34 [Music]