Having covered the most important basics in Mexican food, such as tacos, salsa, and tortillas, I want to look at specialties from different regions of Mexico. And what better way to introduce this, than with carnitas, the delicious way pork is prepared in the style of the state of Michoacan. This doesn't mean you can't find it in other regions, but since Michoacan is famous for its carnitas, it's worth trying them when you happen to be visiting there.
The “Little Meat” is Just Pork
Literally translated, carnita means “little meat”. This has not so much to do with the size of the pieces it's cut into, but rather the form it takes after being prepared in the typical carnita-fashion. Which is to say, simmering it in liquid lard for hours. It may not sound too appealing, but boy is it tasty! This is usually done in a big pot, ideally made of copper, though lots of times other material such as aluminum is opted for. Of course the chunks of meat are well seasoned with oregano, chili, majoram, garlic, and other spices, before being immersed in the boiling fat. As for the pieces of pork used, there is virtually no limit. From it's ears and nose, to the skin, stomach, and even its reproductive organs are enjoyed by enough people to make them standard choices at most carnita-stands.
Shameless Fat and Liquor
Hours later, when the meat has become nice and tender, they are removed from the lard, and are pretty much ready to eat: A tortilla, some onions and cilantro, a splash of salsa, and the juice of half a lime will complete a delicious carnita taco. Due to its inevitable greasiness, I would recommend enjoying it with a few shots of tequila (or good mezcal), for their combined benefits. The liquor helps cut the grease for the stomach, whereas the fat lines the stomach wall with a layer of grease, so the alcohol will be absorbed gradually, instead of getting one hammered immediately. The Russian secret to drinking vodka as if it was water, is also well known in Mexico. But there may be some of us who might want to enjoy their carnitas without alcohol. The solution to this lies in Steem (sorry, I meant steam!)
Steaming Carnitas, to help with the Grease
Many places that offer carnitas include a second stage of preparation, using water vapor to get rid of the intensive greasiness. In this case, the meat placed above boiling water, in a perforated receptacle, letting the steam pass through its holes, steaming the carnita pieces for another couple of hours, once they have been taken out from the simmering grease. Though this treatment is quite effective for preserving the taste, while taking it easy on the stomach, I still prefer the mezcal with my carnitas.
