Pork Carnitas with homemade Corn Tortillas

 

It has been a while since I made a Mexican dinner.  The reason being,  I was having trouble finding masa harina flour in my local grocery stores.   Remembered to pick up a bag when I was in Victoria earlier this week.  Homemade corn tortillas are so much better than those found in the grocery store.

A pork shoulder was rubbed with lots of fresh garlic, salt, pepper and dried chipotle  pepper and placed in a cast iron dutch oven, covered and slow roasted for about 3 hours until fall apart tender.
Earlier in the day I put a pot of pinto beans on to simmer.  They were suppose to be served as a side.  But instead, they will be used  in tonight’s dinner.  A seven layer dip.

Topped with homemade roasted tomato salsa, fresh lime and cilantro.

5 Comments Add yours

  1. Unknown says:

    i just watched my tivo'd top chef masters and got a craving…i whipped up some corn and black bean salsa…now i am off to make this yummy delight!

  2. Yum! You had me with that gorgeous avocado!xoxo Pattie

  3. Holly says:

    Mmmmyummmy! These pork carnitas look fabulous!:)

  4. I love the crust on the pork! -Tien 🙂

  5. Deborah says:

    I always say I'm going to make my own tortillas, but then I don't. I really need to try them!

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