Carnitas de Cerdo “don Martin”


Hace tiempo un compañero de trabajo me platicó sobre las carnitas que prepara su padre. Un plato muy típico de la gastronomía mexicana, especialidad de varias poblaciones de nuestro país pero indiscutiblemente en el estado de Michoacán son todo un ritual y en muchos de los lugares en que se preparan son excelentes. No hay que fatigarse mucho para encontrar un puesto en la calle y saborear este plato delicioso. El padre de mi compañero las cocina para ocasiones especiales y nunca faltan en su cumpleaños. Mi padre nació en la ciudad de Morelia, capital del estado de Michoacán, por lo tanto me surgió la inquietud de aprender a preparar este platillo en honor a mi ascendencia michoacana y después de estudiar varias recetas: aprendí a elaborarlas con el sistema de prueba y error, obtuve mi propia receta que pongo a su consideración con el deseo que disfruten de la preparación y las delicias de este magnífico plato. La receta es para 6 personas (normalmente se piensa en cantidades enormes: no es necesario)

 

 

 

Ingredientes:

2 kg de carne de cerdo (maciza)

1 kg de costillas de cerdo

5 kg de manteca de cerdo

50 ml de miel

4 naranjas

3 dientes de ajo (grandes)

1 cebolla grande

10 granos de pimienta negra en grano

La cascara de una naranja, hierbas de olor y sal al gusto

Procedimiento:

Paso 1: Marinar la carne

Pelar una naranja (a la piel se le quita la parte blanca y se corta en tiras). Exprimir las 4 naranjas y reservar el jugo sin semillas. Cortar la cebolla en medias lunas y pelar los dientes de ajo, cortarlos en forma gruesa.

Mezclar todos los ingredientes anteriormente señalados con la miel y sazonar con sal al gusto. Introducir la mezcla y la carne en dos bolsas de plástico para marinarla 24 horas. Meter las bolsas al refrigerador.

Paso 2: Cocinar la carne

Poner la manteca en un cazo de cobre y calentar a fuego alto hasta que la manteca quede liquida y a una temperatura de 140 grados centígrados. Al llegar a esta temperatura introducir los trozos de carne (previamente retirar el liquido de la marinada) con mucho cuidado posteriormente agregar las hierbas de olor (envolverlas en una gasa), verter el liquido de la marinada y 100 gr de sal disuelta en agua. Cocinar por una hora. Probar el cocimiento sacando una pieza de carne y constatar que esté blanda introduciendo un tenedor, si es necesario proseguir con la cocción. Una vez terminada la cocción apagar el fuego y servir la carne caliente caliente, se puede dejar la cerne que no se consuma inmediatamente en el cazo y sacarla conforme se vaya consumiendo.

¡PROVECHO!

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46 Responses to “Carnitas de Cerdo “don Martin””

  1. Claudia Mendoza Says:
    Agosto 5th, 2009 at 9:05 am

    Tuve la fortuna de probar unos deliciosos tacos de estas carnitas y la verdad me encantaron, tenían un exquisito sabor y lo mejor es que no se sentían nada grasosas, como suelen ser las carnitas, es muy bueno seguir ésta receta.

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