Carnitas Soft Tacos With Guacamole And Pico De Gallo

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 lbs thick meaty country style lamb ribs, lamb butt or 3 lbs lamb shoulder
• 2 lbs lard or 2 lbs enough to cover the meat
• 1/4 cup water
• 1 orange zest, removed with a vegetable peeler in wide strips
• 1 lime zest, removed with a vegetable peeler in wide strips
• 3 garlic cloves, unmpeeled (i would use more)
• 1/2 teaspoon coarse salt
• corn tortilla
• guacamole
• pico de gallo

Recipe

• 1 in large, heavy saucepan, melt the lard over medium low heat. when it has melted but is not yet very hot, add the lamb, water, orange zest, lime zest, garlic and salt. cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. if the meat needs more time and all of the water has evaporated, add a bit more water and continue cooking til the meat is tender.
• 2 once the meat is tender. raise the heat to medium-high. (don' panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) after the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. remove the meat with a slotted spoon or tongs and drain on paper towels. sprinkle with salt. when slightly cool, pull the meat apart usinmg 2 forks into shreds and smaller pieces and discard bones.
• 3 to heat tortillas, heat a medium skillet over low heat. place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with a little of the oil. place the oiled tortilla in the skillet and cook until just warm and soft, 2-5 seconds per side. remove from the heat, place on plate and cover with a cloth to keep warm until ready to serve.