HOME > Chowhound > San Diego >

Carnitas tacos recipe in the current SDHG mag???

itzmemichelle Apr 26, 2012 01:03 PM

I quickly read over the recipe while I was in the dentist office today and now I want to make it. Anyone have a copy of the recipe they can post? It sounded yummy.

Thanks in advance :)

  1. Click to Upload a photo (10 MB limit)
  1. Fake Name RE: itzmemichelle Apr 27, 2012 06:47 AM

    I believe the magazine may be purchased on newsstands near you.

    1. c
      cstr RE: itzmemichelle Apr 27, 2012 08:03 AM

      I believe, a few years ago, DiningDiva posted a recipe.

      1. Beach Chick RE: itzmemichelle Apr 27, 2012 08:21 AM

        You can check out their on-line website to see if it's there..


        1 Reply
        1. re: Beach Chick
          DiningDiva RE: Beach Chick Apr 27, 2012 12:32 PM

          I checked it yesterday, it's not.

        2. DiningDiva RE: itzmemichelle Apr 27, 2012 12:43 PM

          This will not be a popular reply, and given my propensity for "traditional" Mexican cuisine, there are probably a few people on this board that'll call me out on it. But...

          Making the taco part is easy, the carnitas take a little attention to get right. My suggestion is to go to Costco and check out their refrigerated food cases for the Del Real Carnitas (though it might say shredded or pulled pork). This is by far the best commerical carnitas product I've encountered in the U.S. It is, in fact, better than some (but certainly not all) of the carnitas I've eaten in Mexico.

          Del Real started life in L.A. as a grocery store with the ubiquitous store deli (think Pancho Villa). Their customers loved some of their products, so they found ways to pack and sell them commerically. As the latin food segment has heated up, Del Real has experienced pretty decent growth. You would be surprised at who is using this product and getting credit for doing carnitas "in house" or "in store". It's an excellent product (as is most of the Del Real line). The flavor profile and texture are pretty much right on.

          So grab some tortillas, warm up the carnitas and start building tacos. Dress them up with garnishes and special salsas to your hearts content. In Michoacan, Mexico - home of carnitas - they are generally served in a pile with fresh, hot, steaming corn tortillas, a little plate of finely chopped white onion, finely chopped cilantro, lime wedges and a couple of table salsas, one of which is almost always a salsa de chile manzana. It's a simple uncomplicated meal. When all the components come together just right it's magical.

          12 Replies
          1. re: DiningDiva
            Josh RE: DiningDiva Apr 27, 2012 01:41 PM

            I've had a lot of success with a recipe I found on Epicurious.

            1. re: DiningDiva
              Fake Name RE: DiningDiva Apr 27, 2012 03:53 PM

              How could that be unpopular??

              I'm going to pick up some....

              1. re: Fake Name
                DiningDiva RE: Fake Name Apr 27, 2012 05:06 PM

                Well, let's see...we didn't humanely raise the pig on only the finest feed with lots and lots of space to roam and do his (or her) pig ramblings. We didn't lovingly and carefully dispatch (okay slaughter) the poor beast, nor did we butcher it. And - gasp - we certainly didn't render the lard needed to confit the pork. We didn't import that hammered copper pot from Mexico in which to cook it, nor did we actually cook it. Doesn't that violate all the CH 101 rules and regulations ;-D ?

                Recipe for Carnitas...

                Start with a pig

                1. re: DiningDiva
                  daantaat RE: DiningDiva Apr 27, 2012 05:31 PM


                  1. re: DiningDiva
                    Gypsy Jan RE: DiningDiva Apr 27, 2012 06:13 PM

                    Hi DD,

                    What is your favorite part of the pig?

                    I learned about ordering parts or mixed meats and most often I order "carne de costillas" (ribs), but I fear that I am becoming boring in my pork adventuring.

                    I have tried and not been happy with masciza, chiccharone, tripa, buche, lengua, suadero and cabeza. I haven't tried fried orrejas (pork ears), but I am told it is not about flavor, but texture, so why bother?

                    In addition, how do you order pork belly (i.e. the uncured part of the bacon), I haven't found the right words yet.

                    Still eating delicious carnitas de Michoacan south of the border (Los Panchos, Rosarito).

                    Cheers, GJ

                    1. re: Gypsy Jan
                      DiningDiva RE: Gypsy Jan Apr 27, 2012 07:12 PM

                      I love, love, love costillas. I actually like a mixture of maciza and costilla. The ribs have a nice succulence that kind of helps the maciza be not so dry.

                      I know, I know...I'm just waiting to get the Sentri pass for me and my car.

                      1. re: Gypsy Jan
                        jayporter RE: Gypsy Jan Apr 27, 2012 11:35 PM

                        Try "panza" (not sure of the spelling, maybe "pansa" or something else) for belly. I think that will get you what you want...whether it's actually correct or not, I don't know.

                        1. re: jayporter
                          Gypsy Jan RE: jayporter Apr 28, 2012 03:07 PM

                          Thanks, Jay!

                          I will definitely use your suggestion.


                    2. re: Fake Name
                      y6y6y6 RE: Fake Name Apr 27, 2012 06:52 PM

                      "How could that be unpopular??"

                      I suspect it goes like this -

                      DD: "San Diego Mexican food is a travesty of poorly made mediocre cliches."

                      CH: "Talk to me about quality homemade carnitas."
                      DD: "Shop at Costco."

                      Kidding of course....

                      1. re: y6y6y6
                        DiningDiva RE: y6y6y6 Apr 27, 2012 07:17 PM

                        Oh trust me, I thought about how recommending the Del Real would blow what little credibility I may have on Mexican cuisine, but the fact is it's an outstanding product. So I had to weigh the pros and cons and decided I've been on this board so long I probably don't have much cred left, so I took the risk ;-)

                    3. re: DiningDiva
                      foodiechick RE: DiningDiva Apr 27, 2012 04:54 PM

                      The Del Real Carnitas are pretty darn tasty...and an easy "cheater" dinner on a busy night. Coincidentally, I just read about a regional specialty from the Houston, TX area that I had never seen before: Enchiladas Verdes with Pork Carnitas as the filling. Taking a swing at that recipe next week.

                      1. re: foodiechick
                        DiningDiva RE: foodiechick Apr 27, 2012 05:00 PM

                        The Deal Real roasted salsa verde is also really good.

                        Carnitas in an enchilada? With green sauce? What's not to love, that's a match made in heaven :-)

                    4. i
                      Island RE: itzmemichelle Apr 28, 2012 04:35 PM

                      Saw that issue in the grocery store line. Carnitas taco recipe is from the chef at Casa de Pico and the short rib taco recipe is from Romesco's in Bonita. Email the restaurants and they'll probably be happy to send them to you.

                      Show Hidden Posts