Name of the dish and origin:
Carnitas Tacos - This is a slow cooked pork dish that originated from the Michoacán region of Mexico. What inspired you to make the dish:
Everyone loves tacos. Carnitas are one of my favorite taco fillers as well. The name of the game is authenticity. Although there is a time and place for the 'American style' ground beef taco in a hard shell, it just has nothing on slow cooked carnitas on a real soft corn tortilla.
What did you like about the food:
The food was amazing and I have made it multiple times in the past. Although my spices and cooking method are almost the same as authentic, I do have to make some altercations for both health and convenience sake. For example, the original carnitas recipe is slow cooked in a huge pot of lard and sweetened condensed milk. This can get expensive and honestly doesn't seem very healthy for a cut of meat that is already loaded with intramuscular fat. What would you have done differently or how did you modify the recipe:
Nothing for now. I have more or less gotten the recipe down to my liking. It's incredibly easy as everything cooks in one pot and it tastes great. What recipe did you use:
Authors: Sara Mahini, Kian Mahini
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