Bricklayer Tacos
Bricklayer Tacos are not just any ordinary tacos; they are a robust and savory Mexican dish that promises to deliver a burst of flavors with every...
There are countless versions, but my take is based on the ones I ate growing up in Mexico City. I braise them with fresh orange juice for a little tang and sweetened condensed milk, which helps the meat really caramelize. If you dare, chase them with bites of pickled jalapeño the chilanga way, like I eat them!
1/2 | white onion, coarsely chopped | |
6 | garlic cloves | |
1 | teaspoon dried marjoram | |
1 | teaspoon dried thyme | |
1 | teaspoon freshly ground black pepper | |
3 | teaspoons kosher or sea salt, divided, or to taste | |
1 & 1/2 | cups water | |
4- 5 | pounds boneless pork shoulder or butt, cut into 2” chunks, fat left on | |
2 | bay leaves | |
1 | cup freshly squeezed orange juice | |
2 | tablespoons brine from La Costeña pickled jalapeños | |
2 | tablespoons sweetened condensed milk | |
1 | pack warm corn tortillas | |
1 | La Costeña whole pickled jalapeños | |
1 | chopped white onion, for garnish | |
1 | chopped cilantro, for garnish | |
1 | La Costeña Salsa Verde |
Step 1 |
Place the onion, garlic, marjoram, thyme, pepper, and 1 teaspoon of the salt in a blender. Add the water and puree until smooth. |
Step 2 |
In a large Dutch oven or heavy casserole, set over medium-high heat, add the pork chunks and sprinkle with 1 teaspoon salt. Brown the meat on all sides, stirring and flipping the pieces, for about 10 minutes. Pour the onion mixture over the meat, bring to a simmer, and cook for 5 to 6 minutes. Add the bay leaves, orange juice, pickled jalapeño brine and condensed milk and give it all a good stir.
|
Step 3 |
Bring back to a simmer, reduce the heat to low, cover, and simmer, stirring and scraping the bottom of the pot every 30 minutes, until the meat is completely tender and can be pulled apart easily with a fork, 1½ to 2 hours. Remove the lid and simmer for another 4 to 5 minutes if it seems like the meat needs more browning. |
Step 4 |
Scoop out the carnitas with a slotted spoon and transfer to a bowl or platter. Before scraping up any remaining sauce to spoon over the carnitas, remove the bay leaves and skim off any fat from the surface and discard. Shred the meat with a fork. |
Step 5 |
Serve the carnitas with the tortillas, pickled jalapeños, chopped onion and cilantro and salsa verde on the side. |
Authentic, flavorful, and made with the finest ingredients, La Costeña's Jalapeńos is a must-have addition to your pantry. Whether you prefer Whole, Sliced or Nacho La Costeña offers a variety of jalapeño options to suit every taste bud. Each jar is filled with the vibrant flavors of Mexico.
Shop Online NowBorn and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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