Nostalgic Mexican Menu Recipe

Season and braise

Preheat oven to 300°F (150°C). Pat the pork pieces dry with paper towels. Rub kosher salt, black pepper, ground cumin and dried oregano all over the pork. Place pork in a large Dutch oven or ovenproof pot. Add smashed garlic, quartered onion, bay leaves, orange juice, lime juice and reserved orange halves (cut side down). Pour 1 cup of chicken or pork stock into the pot — the liquid should come about 1/3 up the sides of the meat. Bring to a simmer on the stovetop over medium heat, then cover and transfer to the oven. Braise for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shredded.

Shred and crisp

Remove the pot from the oven and transfer pork to a rimmed baking sheet, reserving about 1/2 cup of the cooking liquid. Using two forks, shred the pork into bite-sized pieces. Skim off excess fat from the reserved braising liquid and stir some of the flavorful liquid back into the shredded meat to moisten (about 2–4 tablespoons). Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add the shredded pork in a single layer and press lightly, letting it fry undisturbed until edges are crisp and browned, about 3–4 minutes per side. Return any browned bits to the pan and toss with the meat. Keep warm.

Combine diced tomatoes, diced white onion, chopped cilantro and minced jalapeño in a bowl. Add lime juice and 1/2 teaspoon kosher salt. Stir gently to combine and taste; adjust salt or lime as needed. Let sit at room temperature 10–15 minutes to let flavors meld. Refrigerate if not using within 30 minutes.

Warm tortillas

Heat a dry cast-iron skillet or griddle over medium-high heat. Warm the corn tortillas one at a time, about 20–30 seconds per side, until pliable and slightly charred in spots. Wrap warmed tortillas in a clean kitchen towel to keep warm.

Assemble tacos

Place 2–3 tablespoons of crisped carnitas in the center of each warmed tortilla. Top with 1–2 tablespoons pico de gallo, a sprinkle of crumbled cotija, a few thin radish slices, some pickled red onion and a few cilantro leaves. Serve immediately with lime wedges on the side.

Heat lard or vegetable oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened and translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add cooked pinto beans, ground cumin and kosher salt. Using a potato masher or the back of a spoon, mash the beans while gradually adding 1/2 cup water or bean cooking liquid until you reach a creamy but slightly chunky consistency. Cook, stirring, until heated through and slightly thickened, about 4–6 minutes. Adjust salt and finish with a drizzle of oil or a pat of butter if desired.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add rinsed rice and cook, stirring frequently, until rice is lightly toasted and opaque, 3–4 minutes. Add 1/4 cup finely chopped onion and 1 minced garlic clove; cook briefly until softened, about 1 minute. Stir in tomato sauce and cook 1 minute. Add 1 1/2 cups chicken stock and 3/4 teaspoon kosher salt. Bring to a simmer, then reduce heat to low, cover, and cook undisturbed for 15–18 minutes, until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in chopped cilantro if using.