Directions
- 1Add lard to a pot.
- 2Add fat and diced pork shoulder.
- 3Season with salt and freshly ground black pepper.
- 4Add orange, garlic and laurel.
- 5Cook over low heat until disassembled.
- 6While waiting, in another pot, add black beans, onion, garlic, salt, water and cook until they are very soft.
- 7You can eat them like that or blend them until you get a velvety consistency.
- 8Roast green bell pepper, onion, and zucchini.
- 9Add cilantro.
- 10Everything has to be green.
- 11Blend.
- 12Spread a layer of refried beans on a tortilla.
- 13Add the carnitas.
- 14Add green salsa, tomato, onion, cilantro and abundant blocks of cheese.
- 15Fold and seal.
- 16Enjoy!
Ingredients
- 500 gr manteca de cerdo
- 1.5 kg bondiola de cerdo
- 2 naranjas
- 3 dientes de ajo
- laurel
- sal
- pimienta negra
- 250 gr porotos negros
- 1 diente de ajo
- 0.5 cebolla
- sal
- agua
- 2 morrones
- 1 cebolla
- 0.5 zuchini
- puñado cilantro
- tortillas
- tomate
- cebollita
- cilantro
- bloques de queso
Equipment
potblenderpan
Tips
- Cook the pork on low heat until it falls apart.
- You can soak the beans before cooking them to speed up the process.
- In Mexican cuisine, "tatemar" means roasting ingredients directly over the fire to enhance their flavor.
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