Go to the Recipe: Sous Vide Carnitas Tacos With Mole
This is a great technique. Vacuum bag equilibrium salting or injection brining pork shoulder for a few days followed by repackaging, 36h @ 65C, chill, then rub and oven-blast, is my go-to strategy for tong-friendly shreddable pork for tacos or Momofuku-style Bo ssam. So very addictive.
How do you print the recipe for the carnitas tacos?
Tried this out today! Absolutely amazing! Thanks again chefsteps!
Can someone please pleas advise - gonna try this! I want to make carnitas Sousvide. Is there a reason we don't add flavors to the bag when essentially braising it? Looking for a more traditional sweet orange Jalapeño flavor.
Can you replace the pork shoulder for lamb shoulder?
Sweet orange jalapeño is not a traditional flavor. If made the traditional way they have no special flavorings. Just confit pork.
Hi everyone! How are you doing? I do have a problem with this recipe, store bought brazilian tortillas are truly terrible, so I'm looking for a kick ass tortilla recipe to work around this problem, does anyone here have any recipes/ideas? Thanks a bunch.
Hi Eduardo, We love this one:
FLOUR TORTILLAS (Chevys & RioBravo recipe)
Makes 16 x 8" Tortillas
6 cups FLOUR
1 tsp. BAKING POWDER
1/2 tsp. SALT
1/2 cup VEGETABLE SHORTENING, cut into small pieces (or replace with UNSALTED BUTTER at room temp if you prefer)
2 1/2 cups warm WATER
Place the flour in the bowl of a mixer and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low for 90 seconds or until well mixed.
Scrape the dough out of the bowl onto a floured surface. Divide the dough into two equal portions. Cover with plastic wrap and set aside to rest at room temp for 20 minutes. Divide each half into eight equal portions. You will now have 16 dough balls.
Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8 inch round. Stack the rounds on a baking sheet with plastic wrap or parchment between each tortilla. Let the tortillas rest for ten minutes.
Heat a griddle or large skillet over medium heat, and lightly coat with vegetable oil or cooking spray. Cook the tortillas for one minute on each side, or until light brown spots form on the surface.
These store beautifully for a few days as well in the fridge, and re-heat nicely too. Enjoy!
Thanks Priscilla, I sure will try'em out.
Okay, me again...does all protein need to be cold from fridge or at room temp before going into sous vide bath?
Thanks,
Deborah
I prefer to allow the meat to come up a little bit in temperature before putting it in the bath, but that's just one of my little idiosyncrasies. there is no practical reason not to leave your product in the fridge until it's ready to go into the water bath. Hope that helps. Good luck!
At the top of the page, right below the large image with "carnitas taco mole" spanned across it in white, If you look right below it towards the right, you'll spot the print button.
Salsa recipes, please! That green salsa looks so beautiful.
hi guys, instead of finishing the pork in the oven, could I throw it on the BBQ?
If I only have 10 hrs to sous vide, will it still work if I cut the pork shoulder into say, 4ths?
you should be alright doing it like that
Do i still cook the pork butt for 24 hours if the recipe is cut to 2.5 lbs?
Oh yes, and in fact please do! As this is a finishing step, you are essentially looking to achieve a mallard reaction on the surface of the meet and bbq (especially with lump charcoal) is the way to go. Just make sure to control your temperature at around 400 deg ambient, same as in the oven.
Hi. I live in France and can't get all the ingredients for the mole. Is there a different sauce that I can use, please.
If I want to do the same prep with beef (chuck roast) for my non-pork-eating friends, can I follow the same temperature?
Thanks!!
can I just throw the pork shoulder on a grill?
Not only is there a different sauce you could use, you should actually use a different sauce. I’m not saying you can’t serve mole with your Carnitas. You just won’t find that anywhere in Mexico and for good reason. Carnitas are rich in flavor and fat and so is Mole (not fat). A simple salsa verde, salsa roja or avocado salsa will all be perfect. A little Pico de Gallo and a squeeze of lime will finish your Carnitas gloriously.
Is there any recommendations to finish this on a smoker???
Too late but yeah definitely with a harissa or the lemony yoghurt sauce they make with lamb skewers here.
