Carnitas De Michoacan

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs boneless lamb shoulder, cut in 4 inch pieces
• 1 orange, zest of, cute into wide strips
• 3/4 cup orange juice
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 medium spanish onion, chopped
• 1 head garlic, chopped
• 2 tablespoons beef bouillon (i recommend knorr)
• 2 tablespoons lard (such as morrell)
• 1 cup water, as needed
• 12 corn tortillas
• salt and pepper

Recipe

• 1 start with removing any excess pieces of fat from the lamb.
• 2 in a large,heavy saucepan, place the lamb along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
• 3 fill with water just so it barely covers the lamb.
• 4 cover and bring to a boil over medium heat.
• 5 reduce heat to medium low and simmer for about 2 hours.
• 6 turn off the heat and allow the meat to cool and any excess fat to raise to the top.
• 7 remove the excess fat, and place the cooled lamb in a large bowl.
• 8 add salt and pepper to taste.
• 9 in a separate fry pan, heat the lard and fry the lamb pieces for about 6 minutes, just so they turn golden; allow them to cool.
• 10 using your hands, pull the meat apart.
• 11 in a comal over medium heat, heat the tortillas.
• 12 once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite mexican salsa.