How to Make Pork Carnitas and Crunchy Shrimp Tacos
Вставка
- Опубліковано 24 чер 2024
- Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard. Finally, Julia makes the crunchy Shrimp Tacos.
Get the recipe for Pork Carnitas: cooks.io/3qBLOiE
Get the recipe for Shrimp Tacos: cooks.io/3duI4u0
Buy our winning lard: amzn.to/363b1cl
Buy our winning skillet: cooks.io/2mpf2RA
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cookscountry.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
Oh man, I used to work in Fontana, Ca, as a car hauler, and next door was this shack, literally a shack. They served one thing, carnitas tacos on a small corn tortilla with onions, and cilantro, that's it. They had a few sauces as well, but I just ate them straight. I'd order 8 tacos at $.50 cents each, those were the days. This recipe looks to be the same authentic pork they served in that unassuming shack. 👍✌
ua-cam.com/video/uhXXai2D6Ek/v-deo.html .
One of the many reasons why I’m headed for Mexico next year. The food is chef’s kiss.
Ex Riverside resident here, I worked near a 'shack" with no finished walls. It was always packed with Mexicans. Perfect carnitas tacos on a double corn tortilla with just onions and cilantro, wrapped in foil. Absolute heaven.
@@davidkearnes9623 Same here, and coincidentally I too am from Riverside.👍 😁✌
omgosh sounds like heaven, yum!!
Im from El Paso where we thing WE have the most authentic Mexican food. I love how you kept this so authentic.
Being from Arizona I thought the same thing.
Being from New Mexico I thought the same thing too!
Yippee! I was hoping you guys would bring back lard recipes. I never bought into no eggs, no butter, no bacon, no salt, no lard, no fat on meat, etc. Now maybe we can get back to real foods--Just a good variety of meat, fish, fruits, vegetables, seeds, nuts, bread, herbs, etc. without going crazy on one food area. Everyone can experiment on what is best for themselves; and then leave everyone else alone. Eating food should be a pleasure, along with having a thankful heart for the variety of foods God provided us. My husband, age 86, was told by his grandfather, who lived to be 104, that if he wants to live long to eat lot of fat. He listened, and still buys packages of pork fat practically every week. Who am I to tell him not to do that. Not me. He is happy as can be.
Love this! ❤️ Back in the day my southern grandmother 👼 used lard/crisco.
My grandma ate fatback REGULARLY. Lived to 102. And her nickname was LU.
@@auntielu4394 look below!
@@Omoloya1 yay! 😂❤️
Just made the pork and salsa recipe tonight, it was outrageously good. I had 6 pounds of shoulder meat, so mine didn’t brown up quite as much since my lard pot was crowded. That issue was quickly remedied with a sear on a stainless pan over medium-high heat and some of the lard from the pot. 30 seconds or so on each side and each pork chunk browned up beautifully without drying out or falling apart.
Also if you don’t like spicy food, half a green bell pepper substitutes the jalapeño well. Those that like spicy can simply add some green Cholula hot sauce to their tacos.
My southern grandmother made her own lard and EVERYTHING was fried in it. The leftover crispies (cracklins) were thrown in cornbread and that was cracklin cornbread.
We raised our own hogs to butcher. Mom rendered her own lard - in the oven - in large roasters. Then did fall/pre-Christmas house cleaning. To remove as much as possible of the cooked pork fat odor from the house. I got to clean all the wall paper with dough type wallpaper cleaner. She also baked all our Bread. Rolls. Cinnamon Rolls, cookies. Cakes. Etc. Dad smoked bacon and hams. All meat was canned and had a beautiful white fat cap at the tops of jars. No freezer yet. Made our own sausage. We had a hand crank meat grinder which would hold sausage casing. Be we mixed ground and packaged Ours in bulk. Fun times, lots of work.
Thank you for demystifying carnitas! That looks soooo good. And for a bonus, a terrific way to make homemade salsa! You guys are terrific, as always!
I love how they went back to eating the pork carnita tacos after being done with cooking and going through the recipe, I have to make this 100%
Made the shrimp tacos and the flavors were incredible and complex. Definitely will be a main stay in our house. From prep to finish was under an hour involved.
I've been watching ATK at Home on the website. I gotta say, I really miss this format with one host and a chef doing the demonstration.
They are just so great🌟
Looks like a pretty darn good recipe for carnitas! Being Cuban-American, I tend to like my pork with some extra flavor on there on top of the fat, namely garlic, oregano, cumin, onion, and citrus juice. But I gotta say this looks pretty tasty!
Truly incredible....I combined the first recipe for salsa and used smoked pork shoulder for the second (instead of the shrimp)...the crispy edges to the corn tacos and the multi-layered flavor of ingredients made this dish rate a serious WOW!! Will add this to one of my staples of incredible dishes to serve to others...
a simple and more delicious sauce: Roast tomatillos, 2 or 3 garlic, jalapeno/serrano peppers and a half a white onion, Blend everything with salt, pepper, you can also add a little white vinegar. And that's it. For shrimp tacos, Chipotle's peppers, 2 or 3 tablespoons mustard, mayonnaise, mix or blend everything And enjoy :D
I live in Mexico and Carnitas is my husbands favorite. The man that does our carnitas does it your way except in the large cooker. Except they do not change the grease so get the true Mexican flavor. I make it your way and it is great. Glad to see you do a show on it. Thanks
gonna do the carnitas at home this week. bridget is the true 'hot sauce'
ua-cam.com/video/uhXXai2D6Ek/v-deo.html
Agreed
You guys are incredible ! Thank you for posting.
You have a great show. Thanks for all the cooking techniques
Everything that Jack said about lard was exactly what I was told by older people, we didn't have high rates of heart disease until using vegetable oils to fry and cook with
Check out Dr. Sten Ekberg , fats not not the problem sugar & Carbs is.
Supposedly, Crisco was a lubricant originally.
DrKenDBerry MD youtube says bacon & pork lard r good & white flour white sugar can hurt us & try doing keto best u can afford even if it's cheapest eggs & hamburger etc in beginning
& now it's processed soy & natural flavors etc too
Both recipes are TOO DIE FOR, but I have to have shredded cabbage and some creama on my Shrimp Tacos, I love how you prep the corn tortillas!!! Awesome job ladies A+ !
I gotta try those tacos. My mouth is watering!
Awesome episode..everything looked great. Hope to make soon.. Thanks
I love this show.I also love the fact that these cooks are not skinny cooks.
For the carnitas salsa,
Please try Serrano Chile instead, and add about two medium avocados into the food processor .
That is a great recipe for homemade carnitas.
I like your salsa better.
@@MarthaGonzalez-jm3vn thank you!
No, no…..just crunch on some habaneros. 😁
@@pgarciaAP and onions
Are the Serrano's Chiles fresh, or canned also ?
As a Mexican from the state of Michoacán, I have to say that carnitas are not just pork shoulder. The traditional way is to cook the meat in a copper pot, not other metal because copper gives the meat acidity. If you really want to eat amazing carnitas, go to México, to the state of Michoacán and to a town called Quiroga.
Both look amazing!
Julia speaks to my soul!
I'm gonna need to make those shrimp tacos as soon as possible, if not sooner.
this is one of those channels that is a must sub to use as a reference for so many things from top notch reviews on things from appliances to groceries plus you get other vids with cultural recipes and history...i love it. it's such a welcome relief in a world flooded by BS amazon affiliate channels featuring reviews with little testing, no professional input and offering no unique or good info. this channel is the real deal. food wishes is another such channel, but it's only epic concise recipes delivered by chef john no product or ingredient reviews, but any time i make a dish or research a dish for the first time i always include his recipe in my references, and he has a recipe for just about everything
Actually, this dish is more like chicharrones (cracklings) than carnitas. Which includes more fat on its cuts, for added crispiness. Hence, the name chicharrones. The crispier the better!! But then again, in Mexico every state has its own way and tradition of cooking foods.
Pork cuts usually are pure fat, so we just cook it like that. We let it cook in its own natural lard and juices, without being afraid of it losing its natural flavors to store bought lard. Add a half onion, garlic cloves, salt and pepper (depending on how much you're going to cook) and you're good to go! You can actually save its natural lard to make corn tortillas or gorditas. Thanks for the video, as it shows people how simple it is to make these traditional recipes at home.
Excelente receta lo más cerquita a los verdaderas carnitas
The carnitas looked absolutely amazing!
Gracias 👍👍
AWESOME AWESOME recipe. Loved it.
I want to see more lard recipes for cookies and cakes.
I’m not from Michoacán, I’m from the neighboring state, Guanajuato. But for being an american version it’s not bad. At least it’s not a Rachel Ray pozole recipe where she completely ruined it. The salas we make don’t use olive oil. Olive oil isn’t a product we use in traditional mexican recipes. We use mazola vegetable oil for the most part. Other than that the salsa gets a 10. I would have used serranos instead of one jalapeño but understand not everyone can tolerate that level of spicy. The carnitas get an 8 from me and the salsa a 10. My dad adds a lot more ingredients but the michoacán original version is very simple and pure like this one.
Lard for biscuits and pies is wonderful!
Good insight on the lard.
I grew up in Chicago and am Mexican on my mom’s side. While I didn’t grow up in Pilsen I did get my carnitas there. Was always fascinated watching the masters make them.
I have a 'boat-load' of halibut I caught in Alaska last month.
I think I'll try these with the halibut.
Hope it works!
Thank you Ladies 😋
Looks delicious and I have some neighbors who would love them.
Those shrimp tacos. Mercy! 🌟
Thank you so much I've got to try to make these Carnitas.
Definitely trying this
The shrimp taco recipe is very innovative!
"it looks like my lard is fully multed" julia: MMMMMMMMMMMM
Heck yea!
Easy, peasy, give me more pleasey!!😊
The main thing to consider with lard is to avoid hydrogenated fat of any kind. Hydrogenation is what causes heart disease.
That looks delicious!
They can’t be better than the citrus braised pork tacos 🌮
Why not take the meat out of the hot lard and drain on a warm rack/ pan instead of leaving in the fat to soak up more fat? My parents and grandmothers always used lard. I need to use it more. It makes the best pie crust.
Yup that's what I would've done: pull those bad boys out and let 'em drain. Otherwise it would seem they would just be greasy once you did get them out of the cooled fat.
Been a while since I've seen Julia slicing & dicing. 🥰
¡Vengan a Aguascalientes, México! Luego... 🤣😂❤️🤗👍
Mouthwatering. I want some.
your carnitas & shrimp tacos seems easy to easy with simple ingridients to make.
Julia Bridget oh my God I love watching you guys cook you guys make me so hungry and in the next day I go out and I buy all stuff that I need ingredients to make with you guys showed me how to cook I make it family loves it I Love you guys God bless and see you on the next video Nicholas
Thank you
I already love the cooks illustrated carnitas. Seems to have more flavor than these but these are worth a try.
ua-cam.com/video/uhXXai2D6Ek/v-deo.html 💗
Dang...I need those tacos in my face.
What oil sprayer are you using most?
Most authentic Mexican… *laughs in south Texan
*cries in Southern Californian*
@@Rena-ej7vv also this
@@jimmyrigs I’ve been to Chicago many times. The food is great. I wouldn’t eat Mexican food there. It doesn’t get more authentic than actual Mexicans cooking it just this side of the border.
I’m so happy they fixed the 1990’s style film style on the taste test portion, plus they put a more varied audience (aka fewer blue hairs) making the show more appealing to people under 50
Nice twist making the shrimp tacos in the oven 👍
Shrimp tacos… OMG! Delicious
I really love 💖 you and happy for everything about you!
A variant for shrimp tacos is to add at the time of stewing the tomato and onion a branch of celery chopped into small squares. Believe me celery is a game changer
So, how many times can I use lard to fry with and, how do you dispose it when it’s time to?
What do you do with the lard afterwards. I always am unsure about these recipes because of the lard left over.
Pork Carnitas is great in burritos and quesadillas; have only gotten from taqueria in the Boston area.
Can't choose. My mouth is watering.
Tasted good. I did exactly like the recipe said, but mine came out very very brown. I did use a 4 pound pork shoulder. Maybe next time I would cook it less or cut the meat in larger pieces.
One of my favorite ATK videos....
I've been watching the cooking shows for years and haven't seen one that I haven't loved.
Very nice👍👍👍👍👏😊
I have no idea what tomatillos taste like, but that salsa looks really good here. Also, slightly different from the Bayless approach to carnitas (lard braised slow cooked pork shredded and fried up crisp in a pan at the end, plus guacamole and fire-roasted tomato salsa), but those big chunks of pork look awesome.
Kinda sour, for my taste....
Depending on the region in Mexico, this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make its natural fat super crispy. Pork cuts tend to have natural fat, so we just cook it like that. In its own natural lard and juices. For added flavor toss in onion, garlic cloves (optional), salt and pepper to taste and you're good to go. You can actually save the drippings to make refried beans and other dishes.
U can get 100% fresh pork lard from most Mexican grocery stores 5lbs - $10 . The lighter the color the better - just means it wasn't cooked long
I make a similar pork, but using smaller chunks of pork and without the lard..I’ve found that the butt pieces have and release enough fat that it self braises and gets nice and crispy at the end
get fresh lard from most Mexican stores
I cook carnitas and I approve. the salsa look awesome too.
ATK,Hello,,gee I think that both of these are doable ,,,THANKS;;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
I make these all the time and they're gluten free
Can you save the lard after you've cooked the pork?
Yes, you can use it to fry some potatoes or mashed beans for tacos.
what do i do with the lard after i finish cooking the carnitas?
ATK, I don't have a dutch oven, yet. How can I do this in my multi-function slow cooker instead?
Just place the cuts in it and slow cook until the meat is very tender. This dish is actually more like chicharrones, or cracklins. Add a quarter onion, some garlic cloves (optional), salt and pepper to taste and that's it. We let it cook in its own natural juices and lard. The lard added here is to make the natural lard in its cuts really crispy, hence the name chicharrones. You can also save the drippings to make refried beans or to slap a little bit on corn tortillas when heating them up for tacos. Hope this helps and enjoy.
As a Mexican American I approve these Carnitas the only thing I slightly did like was when making those tacos the tortillas do not look like they were warmed.
Can you store the used lard for other uses or is it one and done?
YES ME GRANNY IS A GREAT COOK. SHE SAVES HER LARD. IT CAN BE USED AGAIN IT'S GREAT STUFF
Yes, but it has to be filtered, allowed to settle, remelted and then carefully decanted leaving the tiny particles on the bottom of the container. Lard can turn because of the remains of previous food left behind. Clean like this and it can stay for a very long time. Sort of like ghee.
@@xavariusquest4603 Thank you! I made the carnitas today and then wondered what I was going to do with the leftover lard! XOXO PS, The Carnitas we’re delicious! XO
Yum, that's all I got.
What is that oven? It seems very unique. Purple and curved back wall.
I gotta see that report LOL I’m from California
That eye roll Julia 😅 you are invited to the carne asada
I wish you guys would make fastback come back again. It has also gotten a bad wrap. Give me piece of fried fat back wrapped in a piece of bread and a glass of iced tea and I happy. I going to start using lard again it has a better flavor
Who knew that pork slow cooked in lard with a tomatillo salsa on top would be good?
Most people..
@@meatgravylard I sure hope everyone does.
Well, at least 500 million in the Western Hemisphere and about 350 million in the East.
I wonder why they didn't roast the onions with the tomatillos?
Lack of attention to detail. I agree , roasting the onion brings a much more intense flavor.
@@xavariusquest4603 agreed, and less harsh flavor.
We only roast them when we’re eating them at a carne asada which does make them sweeter but for salsas we don’t. -A mexican from Guanajuato.
@@Czarina888777 True.
@@Czarina888777 I have seen people roast onions with the tomatoes and chiles for salsas in Mexico. It just depends on region maybe? Or maybe just personal preference of the cook?
Any healthier option to replace the Big chunk of Lark? Other kinds of Oil? Thanks! 🤔😊
No matter the oil you use, carnitas are not a low-fat option so if that’s what you are looking for, carnitas are not for you. Lard is healthier than many oils. My suggestion is make it the right way as described in the video but not that often. Save it for a special occasion.
What I do is cook the pork in a crock pot. It already has fat on it, and you do not need the extra lard.
Depending on the region in Mexico, this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make its natural fat super crispy. Pork cuts usually have a lot of natural fat, so just cook it in its own natural fat and juices. Add some onion, garlic cloves (optional), salt and pepper to taste and that's it. Hope this helps.
Best to use freshly rendered lard.
Regarding the carnitas segment: Please cook your tortillas on a comal (a Mexican griddle) because they look so raw or possibly fresh out of the package.
I saw some charming, they were cooked
I want someone to make me tortillas with masa, shaped by clapping it between her/his hands and cooked on a hot flat pan. I want her/him to make them every single day for every meal. I also want a delicious Margarita with rocks and salt … and a shot of of Grand Mariner! Oh, and some guacamole. And Frijoles. I’m too hungry now to continue. XOXOXO
Have never made it seen this way. I've only seen it done in copper pots. The older gentleman explained that this is the only way to get the true traditional flavor. I purchased a cazo a number of year ago and still use his recipe. This looks and may taste just fine but it's a tad gringoized. It's an easy place to start though. And for really tasty twist and treat, try cold smoking the pork first.
You're right. Depending on the region in Mexico this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make the cuts more crispy. I don't know why, but the Mexican cooking pottery does make the food taste better! Like when making beans, it's better made in a jarro 😋. With carnitas, you just cook it in its natural lard and juices. No oil or lard needed. Pork cuts usually have a lot of fat on it. Add some onion, garlic cloves (optional), salt and pepper to taste... And enjoy! You can also save the drippings to make refried beans.
Totally agree on the cold smoke. It just adds an additional Unami flavor.
I was taught, that carnitas had to be cooked in a copper pot. Condensed milk, orange and cola. I have never had any complaints. Not saying this is bad, just not the way I was taught.
Just saying Hi! Also, the heat doesn't come from the seeds. Ciao!
What was those green tomato looking veg from down under OZ. Thanks
Are you talking about the tomatillos?