Giangi's Kitchen

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Way out of my comfort zone and loving every second of it.  Having some boneless pork shoulder in the freezer all cut up in 2-inch cubes, it was only the right course of action to make carnitas with them.

For the Carnitas Tacos, you can boil the pork the day before.  Bring it back to room temperature before proceeding with the final cooking step.

The combination of grapefruit, I have a tree in my backyard that gives out the sweetest juice of them all, and the milk leaves the meat with a savory flavor. Once all cooked off the meat will sear to perfection because of the sweetness left on it by both, milk and grapefruit. At this point you can prepare any sauce you wish to. The below is an adaptation from one of my favorite Mexican cookbook “Mexico The Beautiful Cookbook” which is no longer on prints

Here is where it gets interesting and a bit challenging for me. I do not embrace spicy hot food thus making it a bit challenging for the sauce to go alongside. However, I did make it a bit more tolerable for my palate.

I am giving you the recipe of Carnitas tacos with tomatillo sauce and avocado with the whole spicy hot sauce. If you are like me, there are a few things that you can omit.

~ First of all I decided to go with Poblanos peppers instead of the Serrano’s peppers.  The poblanos are milder in flavor than the serranos counterparts.  Replace the poblanos with the serrano’s if you like hot in the recipe.

~ Another one of my little changes, I took off the seeds of the poblano before blending them to a puree. The seeds pack the heat. Keep the seeds if you like the heat.

I sure did not make enough as it was gone at the speed of light. Flour and corn taco size tortillas are warmed prior to serving.  We also had some extra lime to squeeze over it all. As well as radishes and queso fresco to add to it as per our preference.