Carnitas
Mexican dish / From Wikipedia, the free encyclopedia
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Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name “Carnitas” is, historically, the vulgar, colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours.[1]
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Quick Facts Alternative names, Place of origin ...
Alternative names | Chicharrón de Tours |
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Place of origin | France, Mexico |
Region or state | Michoacan |
Serving temperature | Hot |
Main ingredients | Simmering pork in oil |
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The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).