MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Tacos De Carnitas   
    Categories: Latino, Pork, Breads, Chilies   
         Yield: 12 Servings   
      
     4 1/2 lb Pork butt   
         6 c  Water   
         7    Strips orange zest   
         6 cl Garlic; minced   
     1 1/2    Onions; diced   
     1 1/2 ts Crushed red pepper flakes   
     1 1/2    Cinnamon sticks; preferably   
              - Mexican *   
         2    Bay leaves   
     1 1/2 ts Oregano leaves; crushed   
     1 1/2 ts Kosher salt + salt to taste   
       1/4 ts Ground cloves   
              Fine chopped onion   
              Chopped cilantro   
              Fresh salsa verde or hot   
              - sauce   
        24 sm Corn tortillas; warmed   
      
     Packaged tortillas are fine, but even better are freshly   
     made corn tortillas. Try Latino markets, farmers' markets   
     or some branches of Mollie Stone's. From Tara Duggan,   
     Chronicle contributor.   
      
     Chop thick fat from the outside of the pork butt. Cut the   
     meat into 1-inch cubes. Discard any cubes that are pure   
     fat, but don't try to trim all of the fat out of the meat.   
      
     Add the pork with the water, orange rind, garlic, onion,   
     red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2   
     teaspoons salt and cloves to a large pot. Bring to a boil,   
     then reduce to a simmer. Skim any scum that forms on the   
     surface. Simmer for 1 1/2 hours, until very soft, adding   
     more water if necessary to keep the meat submerged.   
      
     Season with salt. Bring to a gentle boil and cook until   
     the water has evaporated, about 30 minutes. Cook a little   
     longer to fry the meat slightly. Watch carefully to   
     prevent burning.   
      
     Remove the bay leaves and cinnamon sticks. Place in a fine   
     strainer and push gently with a wooden spoon to remove any   
     excess fat. Discard the fat.   
      
     Fold a few tablespoons of carnitas inside each tortilla   
     and top each taco with cilantro, onion and salsa. Serve   
     immediately.   
      
     Serves 12   
      
     * Note: Mexican cinnamon (canela) is found at Latin   
     American markets.   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 09 February 2010   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... "Peanut butter -- the pate' of childhood." - Florence Fabricant   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)