Here's how to make carnitas, a delicious braised pork, as demonstrated by Elias Silva Resinas, head chef of Mexican restaurant Ella Canta.
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00:00 Hello everyone, my name is Elias. I'm the head chef of Yacanta and today I'm going to show you how to make carnitas.
00:04 Carnitas is just braised pork, super delicious.
00:08 So we're going to start with the pork carnitas. To begin cooking the carnitas we need to melt the fat.
00:19 So we're just going to pour the solid fat on a pot. Don't be intimidated by the amount of fat.
00:27 It's super tasty and delicious. If you don't want to use all fat you can just half fat,
00:31 half lard and half oil. After you have the lard on the pan we're just going to add some
00:38 half a garlic, just cut it in half. Just put all of it. Cut an onion, just cut it in four.
00:53 We're going to add some bay leaves, about three. And we're going to add ancho chiles. Ancho chile
01:00 is a dry chile, it's from Mexico. This chile is not spicy, it's just going to give a lot of
01:05 flavor and smokiness to the taste of the carnitas. Next we're going to put the coca-cola. The coca-cola
01:15 is just to give that caramelized flavor. If you can find Mexican coca-cola that would be better.
01:21 Yes there's a difference between Mexican and European. Mexican are made out of like actual
01:26 sugar, canned sugar, so they're going to tend to be more sweet. So we just open one,
01:31 just pour over, don't be shy.
01:49 So once the lard it's melt, we're just going to season the meat.
01:53 Just put a little salt on top and in the bottom.
01:58 And just place it inside. Make sure the lard is covering the entire pork.
02:06 Once it's that, let's just put the lid on. So now put it in the oven, 90 degrees celsius,
02:12 for about six to eight hours or until the meat is tender. This is the perfect time for you to
02:17 start making the salsa verde, pico de gallo and your tortillas. So once it's ready and the cook
02:26 it's meat and nice and tender, you're just going to pull it out. Just be gentle. It's going to break
02:32 because it's been cooking for six to eight hours. Just drain it and just place all the meat on the
02:37 bowl. Once it's ready, just shred it. This is like the most common tacos that we will eat in Mexico
02:46 on a Sunday for brunch. We'll get all together as a family, get four or five kilos of meat
02:52 and invite all families from mom to parents, everyone. We'll get together about like 40 people
03:00 in the house. Everyone will make salsa, some of them will make the meat. Don't be shy shredding
03:06 the fat. It's going to give a nice flavor to the meat. So just shred a little bit. If the skin
03:13 gets a little bit tough, just put it on a cutting board, chop it and mix it with everything. It's
03:17 going to give a nice flavor to the meat. So once it's all shredded, you can just make yourself
03:22 some tacos with the salsas and everything ready or you can mix it with rice, unos frijoles charros,
03:27 just ready to go and with your lard you can just keep it in the fridge for three to five months
03:32 and you can keep reusing it to make more carnitas.
03:43 [Music]