Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.
Fish Tacos — Ricky’s Fish Tacos Ricky Pina of Ricky’s Fish Tacos is serving up the flavors of Baja in every bite from his food truck in Los Angeles. His uses his grandmother’s famous fish taco recipe, which begins by battering freshly caught catfish in a blend of flour, Baja oregano, mustard and mayo. Once fried in lard until light and crisp, the catfish is placed on warm tortillas and garnished with cabbage, pico de gallo and a tangy crema sauce.
Slow-simmered pork, with a step at the end to add crispiness, carnitas are an amazing option for stuffing tacos, burritos and tamales. Carnitas are easy to make, but it does take some time. Traditional carnitas are always simmered in lard; it adds flavor and tenderness. See the variations for healthier options if all that fat scares you away.
¡Buenos días! Empezamos el jueves con este fantástico paso a paso de como hacer tortitas de harina que nos brinda Jazibe en su blog. Con esto y la receta sólo necesitáis poneros manos a la obra. *Para 35 tortitas 1 kg de harina (+ 1 taza para la superficie) 1 …