How To Make Carnitas | Recipe - video Dailymotion

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

Transcript

00:00Hello everyone, my name is Elias, I'm the head chef of Bellacanta, and today I'm going

00:03to show you how to make carnitas.

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

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

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

00:21So we're just going to pour the solid fat on a pot.

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

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

00:35After you have the lard on the pan, we're just going to add half of garlic, just cut it in

00:40half, just put all of it.

00:46Cut an onion, just cut it in four.

00:53We're going to add some bay leaves, about three, and we're going to add ancho chiles.

00:59Ancho chile is a dry chile, it's from Mexico.

01:02This chile is not as spicy, it's just going to give a lot of flavor and smokiness to the

01:07taste of the carnitas.

01:10Next, we're going to put Coca-Cola, the Coca-Cola is just to give that caramelized flavor.

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

01:21Yes, there's a difference between Mexican and European.

01:25Mexicans are made out of like actual sugar, canned sugar, so they're going to tend to be

01:28more sweet.

01:30So we just open once, just pour it over, don't be shy.

01:49So once the lard melts, we're just going to season the meat.

01:53Just put a little salt on top, and in the bottom, and just place it inside.

02:04Make sure the lard is covering the entire pork.

02:08Once it's done, let's just put the lid on.

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

02:15is tender.

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

02:23So once it's ready, and the cooked its meat is nice and tender, I'm just going to pull

02:28it out.

02:29Just be gentle.

02:30It's going to break, because it's been cooking for six to eight hours.

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

02:40Once it's ready, just shred it.

02:42This is like the most common tacos that we will eat in Mexico on a Sunday for brunch.

02:48We'll get all together as a family, get four or five kilos of meat, and invite all families,

02:54from mom to parents, everyone.

02:58We'll get together about like 40 people in the house.

03:02Everyone will make salsa, some of them will make the meat.

03:05Don't be shy shredding the fat.

03:07It's going to give a nice flavor to the meat.

03:11So just shred it a little bit.

03:12If the skinny gets a little bit tough, just put it on a cutting board, chop it, and mix

03:16it with everything.

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

03:20So once it's all shredded, you can just make yourself some tacos with the salsas and everything

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

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

03:32can keep reusing it to make more carnitas.

03:57an empty fridge for three to five minutes.

How To Make Carnitas | Recipe

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