July 25, 2011
Carnitas with Cilantro-Lime Crema
I. Love. Mexican. Food. Soooo much. After a fair amount of time spent in a location which does not have any real Mexican food (if it doesn't involve corn tortillas and cilantro, how can you call it a taco?), I'm binging a bit. Unfortunately, my wallet does not love me going out to this taco wagon or that hole-in-the-wall every day. The answer? Make my own! This recipe from David Lebovitz took half a day to make, but boy was it worth it! As an added bonus, the crema is fat-free and I was shocked to find out how much less fat is in a corn tortilla compared to flour!
1 pork butt or shoulder
2 T olive oil
1/2 t cinnamon
1 t chili powder
1 t ancho powder
1/2 t cumin
1/2 t garlic
2 T fresh cilantro
1 c fat-free Dannon yogurt
juice from 1/2 lime
1 T fresh cilantro
1/2 minced ancho chili
Preheat oven to 350. Cut the pork into large pieces and brown in the oil. Drain in paper towels, then place the pieces into a roasting pan. Cover with drippings and herbs, then add water to about halfway up the pork. Roast uncovered for 3 hours, turning pieces several times.
Meanwhile, fold the coffee filter over the mouth of a large cup. Put yogurt into the filter and let drain for 3 hours.
Remove pieces and shred coarsely with a fork. Return to pan and oven, roasting again until pork is crispy.
Back to the yogurt! Put in small bowl, discarding whey, and stir in the cilantro, lime, and ancho.
Serve carnitas in corn tortillas, topped with crema. Enjoy!