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 Tacos made with carnitas filling | |
| Alternative names | Chicharrón de Tours |
|---|---|
| Place of origin | France, Mexico |
| Region or state | Michoacan |
| Serving temperature | Hot |
| Main ingredients | Simmering pork in oil |
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]
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).
- ^ Galvan Rivera, Mariano (1845). Diccionario de cocina o El Nuevo Cocinero Mexicano en Forma de Diccionario. Mexico City: Ignacio Cumplido. p. 903. Retrieved 17 May 2024.