Taco this!
No fishing around! Cinco de Mayo celebrations become complete with Crafthead’s Flamango Blonde!
Salud!!
Carnitas Tacos with Apple Salsa (Kimberley Hasselbrink)
Recipe inspired by we used salmon instead of pork.
Ingredients
Carnitas
2 tsp each: ancho chili powder, chipotle chili powder, cumin and fine sea salt
1/2 tsp freshly ground black pepper
3 lbs boneless pork shoulder, cut into 3″ pieces
1 tbsp extra-virgin olive oil
1 yellow onion, quartered
4 garlic cloves, smashed
Juice of 1 orange
2 cups water
Apple salsa
1 large sweet-tart red apple, such as Braeburn or Pink Lady, cored and finely diced
6 green onions (white and pale green parts only), thinly sliced
1/4 cup coarsely chopped fresh cilantro, plus more for garnish
1 jalapeño pepper, seeded and finely minced
1/2 tsp fine sea salt
Juice of 2 limes
12 to 16 corn tortillas, warmed
1 to 2 cups shredded red cabbage
1 cup crumbled queso fresco
Lime wedges for serving
Vegetables from Lee and Maria’s Market