Home / Blog / Carnitas (Street Tacos) and Salad Fresca

Cheerful Shambhala Day from Head Chef Jason Taylor and the whole Karmê Chöling Staff. Add your favorite guacamole or salsa and enjoy!
Carnitas Ingredients
White corn tortillas – fried in oil and salt
3 lbs pork butt or shoulder roast
1 Tbl cumin
1 Tbl coriander
3 sticks cinnamon
pinch clove
10 cloves garlic
3 chopped onions
3c chicken stock
Cooking Instructions
Place roast in deep pot and cover with dry ingredients. Then pour in chicken stock (covering pork halfway up). Place in oven at 225 degrees for 12 hours. Remove from oven, remove liquid and shred meat. 
Saffron rice
4c rice
1 pinch of saffron
1 Tbl salt
1 cup extra virgin olive oil
6c water
Cooking Instructions
Cook in pot or pan sealed with lid or foil. Place in 400 degree oven for 35-40 minutes. Fluff with fork.
Black Beans
Buy canned and add:
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp allspice
chopped cilantro to taste
Salad Fresca
1 watermelon – cut off rind & dice into medium/large pieces
6 cucumbers – peel and dice into medium size pieces
1/2 c lime juice
1 bunch chopped cilantro
1 Tbl salt
1/2 tsp cayenne pepper

One Comment

  1. Jason


Leave a Reply

Your email address will not be published.