carnitas
Sign in to saveCarnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil. The name "carnitas" is, historically, the colloquial name given in Mexico for the French dish rillons de Tours, also known in Spanish as chicharrón de Tours.
Wikidata facts
- Part of
- Mexican cuisine
- Country of origin
- Mexico
- Material used
- lard
- Image
- Carnitas in Mexico.jpg
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- Commons category
- Carnitas
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Encyclopedic overview
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Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil. The name "carnitas" is, historically, the colloquial name given in Mexico for the French dish rillons de Tours, also known in Spanish as chicharrón de Tours.
The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).
Excerpted from Wikipedia’s “carnitas” article, available under the CC BY-SA 4.0 licence.