Here’s another delicious recipe from Latin Flavors cookbook in honor of Hispanic Heritage Month from the Latin Women’s Initiative.
The Latin Women’s Initiative is a nonprofit organization dedicated to making a difference in the lives of Latin women and their families through service and support to organizations that provide community resources, education and health services. They have created a beautiful cookbook, Latin Flavors, that is not just your mama’s Tex-Mex…it’s traditional Hispanic fare that the women grew up eating before staking roots in Texas. In fact, Latin Flavors actually won an International Gourmand Award, taking home first place for Latin Cuisine. For decades Houstonians have been begging for this recipe and until now it has remained a guarded family secret. It’s guaranteed not to disappoint you or your guests.
Carnitas means “little meats” and can be prepared many ways. This simple recipe uses a crust of salt to preserve the flavor and moistness of the meat. If you are not serving a crowd, the leftover meat is great for taquitos, or on top of sopes, arepas or tostadas.
1 boneless pork loin roast, center cut (5 to 6 pounds)
24 corn tortillas
5 limes, cut in wedges
Salsa of your choice
1 white onion, chopped
1 bunch cilantro leaves, chopped
2-3 avocados, cubed, or Guacamole
2-3 cups chicharron (fried pork skins), crumbled
Preheat oven to 350 degrees. Wash and pat dry roast. Place in large glass pan and cover top and sides with salt. Bake until top has a golden crust and meat is cooked thoroughly, about 2 – 2 ½ hours. Remove and let cool for 15 minutes. Take salt crust off and discard. Shred meat to make it easier to assemble tacos and place on a platter. Place warm tortillas and garnishes on the table.
Recipe and photo provide by Dancie Perugini Ware Public Relations.