Carnitas

from Food52, Genius Recipes 100 Recipes That Will Change the Way You Cook by Kristen Miglore (This recipe is from Diana Kennedy)

So simple. Pork shoulder, remove bones and skin and cut into small chunks. Barely cover with cold water, add salt and simmer until the water evaporates, and the pork fat melts and it becomes a pork confit (about 4 hours). (I wonder whether this would work for duck confit?)

Served in 3 ways:

Taqueria Standard (mix of white onion and coriander, with a variety of salsas.)

I liked both the Salsas. The Dessert Pepper was slightly hotter, whereas the Luchito has a more prominent Tomatillo flavour.

Kennedy suggestion: Salsa cruda or guacamole. I took a shortcut and bought the guacamole, which I would not recommend.

Editor’s suggestion: shredded cabbage , slivers of ripe avocado and a shower of lime juice.

This was my favourite of the three, probably because the additions were natural rather than processed.

The Corn tortillas (Tortillas de maíz) were made from the recipe in Authentic Mexican, 20th Anniversary Edition by Rick Bayless. Basically knead corn flour and warm water, rest, and then pressed in cast iron tortilla press.