- Sally599 Feb 18, 2009 10:46 AM
I'm making carnitas for an upcoming potluck----but I've never had them before what sort of toppings are most typically served. I'm leaning toward a fresh salsa, cabbage and avocado. I don't really want to go all out for this it's a work thing, just the basics. What do you normally get them topped with?
"Topped"? You mean like taco additions? If so... well then that's kinda my answer. What exactly do you mean by toppings?
Salsa, avocado, things of that sort to add to them in kind of a quick taco, yes. Personally, I'd go with lettuce rather than cabbage on this route. You can serve corn or flour (or preferably a mix) of tortillas as well.
Be aware that there are lots of carnitas recipes out there but the best and most authentic are the ones that are cooked in lard.
Yes, by toppings I meant like for soft shell tacos--that seemed to be the most common option I came across for serving. It doesn't have to be totally authentic just totally good---I'm leaning toward a version that uses a slow cooker and then the oven. The last time I made pork shoulder in the crock pot there was a lot of fat melted in at the end so I'm assuming that will help in the crisping process in the oven----I just can't bring myself to go the lard route. Alternately I might try the bon appetite recipe for the stove top that seems to be a favorite on this site.
OK cool - you've got the toppings in order then. Taco-style is the best way in my opinion, you're right.
To be queasy of lard is kind of silly considering the amount of fat that is on a pork shoulder. Pork shoulder is inherently a fatty cut of meat. Cooking in lard certainly adds a few calories, but it's not like the meat is permeated and dripping with grease. I'd be willing to bet you're eating far more fat and oil on the outside of fried chicken. If you want to be grossed out, read up on margarine. Margarine is far more disgusting, even kind of dangerous to use. One thing I can stress (in the event you actually try it someday) is not to use the white and green boxed stuff at the regular grocery store - go to a Mexican market and buy yourself some quality lard. ;-) But I digress...
Also, if I were you I would avoid the crock pot; you're just dirtying up a dish that you don't have to. Cook the whole thing in the oven. As long as you have an oven safe cooking vessel, (and it certainly sounds like you do) you can do it all in the oven. With a crock pot, you're basically braising anyway. Just my 2 cents though. I'd rather clean one porky dish, not 2.
carnitas, pico de gallo(diced tomato, jalapeno, onion, and cilantro), and warm corn tortillas are all that are required. Put out the pico de gallo, carnitas, and tortillas separately do that guests can assemble their own.
The Ecuadorian version of carnitas, fritada, can be served with
"Serve the fritada with the sides including the yuca, hominy, plantains, curtido (marinated onion lime cilantro tomato salad), avocado slices and aji criollo (hot sauce)."
according to Laylitta
Soft tacos, as served by taco trucks and such, have few toppings, mainly a bit of chopped onion, cilantro, and limes. Red pickled onions go well with this.
Why is that? Don't they grow and eat cabbage in Mexico?
What's the most prefered choice of lettuce in Mexico? Romain, iceberg, or some fancy hothouse variety?
Cabbage is a normal ingredient in fish tacos, though I don't know if that is typical of Baja use, or something changed in California.
I've also have had a good cabbage based salsa at a Mexican-American restaurant.