Crispy Carnitas Tacos

History & Origin

Michoacan carnitas are one of the pillars of Mexican gastronomy and the most representative dish of the state of Michoacan. Their preparation technique is unique: the pork is cooked in large copper cauldrons filled with lard, over an open wood fire, for several hours until all cuts are perfectly tender. Then comes the most anticipated moment: the crisping, when the fire is stoked and the lard temperature rises to create that crispy crust that defines true carnitas. Michoacan butchers are masters of the art of the perfect point: they know exactly when to remove each cut according to the customer's preference - lean, tripe, womb, mixed - and how to pile the pieces on the platter so that steam keeps them juicy. The towns of Quiroga, Pátzcuaro and Morelia are the epicentres of carnitas in Michoacan, where every Sunday families gather around the butcher shops to buy their golden carnitas tacos. The recipe for this taco is simple but the result is spectacular: small corn tortillas, golden crispy meat, onion, coriander, green salsa and a squeeze of lime. In that moment, nothing else is needed.