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

Credits

Starring: Iliana de la Vega and Tanya Steel

Transcript

00:00
(upbeat instrumental music)
00:05
(classical violin music)
00:12
Let's now work a little bit with this
00:15
and warm up some tortillas as well.
00:19
So either a comal or a skillet.
00:23
When you microwave the tortillas, they don't come out--
00:26
I was just gonna ask you. You have to be quite fast,
00:28
and then you have to eat them right away.
00:31
Alright, so let's try to make some tacos here.
00:34
Oh, first of all, let's open the avocado--
00:36
Oh yeah, show me how you cut your avocado.
00:39
Okay, carefully in half.
00:44
Carefully.
00:47
And then you just twist, so we have here the avocado.
00:50
Now, you take it and begin to slice it here,
00:59
so you will have avocado slices.
01:02
Now, you want to chop it, then you go crosswise.
01:06
[Tanya] Okay, so you're making kind of a grid.
01:08
[Iliana] Exactly, and then from here,
01:11
you just put your spoon to one end
01:15
and scoop, carefully scoop it out,
01:17
try to reach the bottom, and you can feel--
01:21
[Tanya] That way you're not wasting anything.
01:23
Right.
01:24
So this is one way.
01:27
Okay, we have another way.
01:29
Now, taking out the pit.
01:32
A shake, a little bit, take it out.
01:35
And now be careful here, because you normally need a knife
01:40
that is very well sharpened.
01:42
Okay, and the other way here is you take
01:45
all the flesh, the whole thing.
01:48
Now let's think that you're making some stuffed avocado,
01:54
like back in the '60s, there you go,
01:56
so you just can put it back in it, and then stuff it,
02:00
or put it down, and slice it outside, so whatever,
02:04
there are many ways to do it, just showing you a few.
02:07
So let's pull out a little bit of the pork here
02:11
and see if that makes some tortillas, thank you very much.
02:17
Alright, so you just shred a little bit of this pork,
02:21
and make some tacos that we'll go serve
02:24
with avocado, which is essential, and a salsa.
02:27
Alright, so.
02:30
And you like the Hass avocados?
02:32
Yes, very much, they're really nice and creamy,
02:35
and all that, so they are really delicious.
02:37
Yeah, it tastes like butter when you're eating it,
02:39
I feel like I'm eating a stick of butter, it's so delicious.
02:42
Okay, so, if you sprinkle a little bit of salt
02:46
into the avocado, and have whatever you want.
02:49
I can go for it? Okay, put a little bit,
02:51
yes, of avocado into your taco, and a little bit of salsa,
02:54
then you will be great.
02:56
There you go, here's a spoon.
02:59
Well, hopefully you enjoy.
03:01
Thank you.
03:02
[Iliana] it smells good, though.
03:02
Oh my gosh, it smells incredible.
03:06
You know, it smells so fresh, that's a thing that,
03:09
it really does. That's perfect,
03:10
you have been in Mexico, so you know.
03:11
Oh, I do, I love Mexico, it's one
03:14
of my favorite countries.
03:15
Thank you.
03:18
Okay.
03:19
Gonna wrap it up. Yes.
03:25
That good?
03:27
Oh my God. Oh good, perfect.
03:29
That's it, I'm gonna eat the rest of these,
03:31
I'll see you later--
03:31
Okay, thank you!
03:33
[Tanya] Chef, thanks so much for
03:35
showing me how to make pork tacos,
03:36
this is so yummy and easy, and healthy,
03:40
oh, it's so good. Thank you, Tanya.
03:41
Thank you. My pleasure.