Carnitas Cooking Class Syllabus

Objective:
Learn the essentials of making traditional carnitas, explore variations with different meats, and discover creative twists on this classic Mexican dish.

Introduction to Carnitas

History & Origin: Brief background on the traditional Mexican carnitas.

Classic Ingredients: Overview of key ingredients (pork, lard, citrus, and spices).

Tools & Equipment: Essential tools (Dutch oven, slow cooker, cast iron skillet).

Traditional Pork Carnitas

Preparation & Seasoning: Traditional spices and aromatics (garlic, bay leaves, cinnamon).

Cooking Techniques: Slow-cooking vs. stovetop vs. oven roasting.

Finishing Methods: Achieving the perfect crisp without drying.

Carnitas Variations with Alternative Meats

Beef Carnitas

Cut Selection: Chuck roast or short ribs for flavor.

Cooking Adjustments: Techniques for tenderizing tougher cuts.

Flavor Pairing: Adding depth with smoked paprika and ancho chili powder.

Chicken Carnitas

Best Cuts: Using thighs and legs for flavor and juiciness.

Cooking Technique: Lower temperature, shorter cooking time.

Marinades & Rubs: Citrus, cumin, and chipotle-based rubs for a smoky flavor.

Lamb Carnitas

Cut Selection: Shoulder or shank for rich flavor.

Spices & Marinades: Rosemary, garlic, and Mexican oregano for a unique twist.

Slow-Cook Method: Tips for balancing lamb’s stronger flavor profile.

Vegetarian "Carnitas"

Jackfruit or Mushrooms: As meat alternatives.

Seasoning and Preparation: Emphasis on texture and seasoning to mimic pork carnitas.

Crisping Techniques: Oven and skillet methods for a crunchy finish.

Flavor Enhancements and Serving Options

Add-Ins: Experimenting with orange, jalapeños, and fresh herbs.

Salsas and Toppings: Salsa verde, pico de gallo, and pickled red onions.

Serving Ideas: Tacos, burritos, bowls, and nachos.

Enjoy Lunch: Taco/Nacho Bar with a variety of carnitas and all the fixins

Taqueria Pato Azul ~ Monday Night School ~Pork Carnitas Making

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