In this Mexican cooking class, the appetizers were Tacos de Carnitas con Guacamole, a dish from city of Uruapan, the ‘Garden of Michoacán’. Uruapan is the only city in Mexico to have a national park running through the middle of it, following the flow of the ‘singing river’ in a series of cascades and selvan gardens.
Tacos de Carnitas con Guacamole
The base of the carnitas was pork confit (‘confit’: meat cooked in its own fat). Rossana had pre-prepped the pork, and the pork along with its fresh herb bouquet of thyme, bay leaf and marjoram, had been cooking for several hours before we arrived.
- ‘Pull’ (shred) the pork and fry.
- Add to steamed tortillas with a splash of your favourite hot sauce (mine is Marie Sharp’s).
- My Guacamole Recipe
- Serve up with guacamole and a wedge of lime. What a tasty treat! (¡Qué tacos sabrosos!)
Chef Rossana, the instructor of my Mexican cooking course, is on Twitter at: https://twitter.com/MiMetate
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