How to Make Mexican Carnitas Tacos, Part 3
Epicurious's Around the World in 80 Dishes takes you to Mexico, with a demonstration of a recipe for Slow-Cooked Carnitas Tacos with tomatillo salsa and avocado, prepared by Chef Iliana de la Vega of The Culinary Institute of America.
Released on 6/25/2009
|Starring:||Iliana de la Vega and Tanya Steel|
(upbeat instrumental music)
(classical violin music)
Let's now work a little bit with this
and warm up some tortillas as well.
So either a comal or a skillet.
When you microwave the tortillas, they don't come out--
I was just gonna ask you. You have to be quite fast,
and then you have to eat them right away.
Alright, so let's try to make some tacos here.
Oh, first of all, let's open the avocado--
Oh yeah, show me how you cut your avocado.
Okay, carefully in half.
And then you just twist, so we have here the avocado.
Now, you take it and begin to slice it here,
so you will have avocado slices.
Now, you want to chop it, then you go crosswise.
[Tanya] Okay, so you're making kind of a grid.
[Iliana] Exactly, and then from here,
you just put your spoon to one end
and scoop, carefully scoop it out,
try to reach the bottom, and you can feel--
[Tanya] That way you're not wasting anything.
So this is one way.
Okay, we have another way.
Now, taking out the pit.
A shake, a little bit, take it out.
And now be careful here, because you normally need a knife
that is very well sharpened.
Okay, and the other way here is you take
all the flesh, the whole thing.
Now let's think that you're making some stuffed avocado,
like back in the '60s, there you go,
so you just can put it back in it, and then stuff it,
or put it down, and slice it outside, so whatever,
there are many ways to do it, just showing you a few.
So let's pull out a little bit of the pork here
and see if that makes some tortillas, thank you very much.
Alright, so you just shred a little bit of this pork,
and make some tacos that we'll go serve
with avocado, which is essential, and a salsa.
And you like the Hass avocados?
Yes, very much, they're really nice and creamy,
and all that, so they are really delicious.
Yeah, it tastes like butter when you're eating it,
I feel like I'm eating a stick of butter, it's so delicious.
Okay, so, if you sprinkle a little bit of salt
into the avocado, and have whatever you want.
I can go for it? Okay, put a little bit,
yes, of avocado into your taco, and a little bit of salsa,
then you will be great.
There you go, here's a spoon.
Well, hopefully you enjoy.
[Iliana] it smells good, though.
Oh my gosh, it smells incredible.
You know, it smells so fresh, that's a thing that,
it really does. That's perfect,
you have been in Mexico, so you know.
Oh, I do, I love Mexico, it's one
of my favorite countries.
Gonna wrap it up. Yes.
Oh my God. Oh good, perfect.
That's it, I'm gonna eat the rest of these,
I'll see you later--
Okay, thank you!
[Tanya] Chef, thanks so much for
showing me how to make pork tacos,
this is so yummy and easy, and healthy,
oh, it's so good. Thank you, Tanya.
Thank you. My pleasure.