Ingredients for the Carnitas Michoacanas (For 40 Lbs Of Pork)
40 lbs pork shoulder
5 cups Lard (or vegetable oil)
5 Oranges, juiced & quartered
5 White Onions, diced
60 Cloves of Garlic, Smashed
30 Bay Leaves, Dried
¼ Cup Dried Oregano
2 ½ tbsp Ground Cumin
¼ Cup Salt
¼ Cup Ground Black Pepper
10 Cups Cola
Directions
In a large, heavy pot or Dutch oven (or multiple pots if needed), melt the lard or heat the vegetable oil over medium heat.
Add the pork chunks to the pot, making sure they are evenly distributed.
Squeeze the juice from the orange quarters over the pork, then add the orange pieces to the pot.
Add the quartered onions, smashed garlic, bay leaves, dried oregano, ground cumin, salt, and black pepper to the pot.
Pour in the cola if using.
Bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover the pot, and cook for about 2 to 2.5 hours, or until the pork is tender and easily shredded with a fork.
Occasionally, stir the pork to ensure even cooking.
Once the pork is tender, increase the heat to medium-high and cook uncovered, allowing the liquid to evaporate and the pork to brown and crisp up. Stir occasionally to prevent sticking and ensure even browning.
Ingredients for the Frijoles Caseros (Homemade Beans)
Makes 1.8 Kg
1kg Dried Pinto Beans
½ White Onion
4 Garlic Cloves
1 Bay Leaf, Dried
30g Salt
300g Guajillo Paste (see below for recipe)
200g Lard (or vegetable oil)
Directions
Rinse beans, cook with onion, garlic, bay leaf and water (3–4x volume).
Cook until very soft (almost falling apart), Add salt at the end. Reserve all the cooking liquid. Let beans rest in their broth 30 minutes for deeper flavor.
Heat lard in a wide pan, Sauté a bit of chopped onion. Add guajillo sauce and cook 3–5 minutes, until it darkens and smells rich. Add beans + some broth, mash while frying, Final seasoning, salt.
TEXTURE TARGET: Creamy, slightly thick, glossy from fat, not dry (Add broth gradually to control consistency).
Optional: tiny pinch of cumin, extra lard at the end for shine.
Note: Blend 20–30% of the beans → fold back in ultra creamy but still rustic. Finish with chili oil or infused lard. Keep warm, covered (never let them dry out).
Ingredients for the Guajillo Paste for Frijoles Caseros
Makes 75g
30 g Guajillo Chiles (without seeds)
1 clove Garlic
¼ White Onion
1 cup of bean stock from the frijoles
Directions
Deseed the guajillos.
Lightly toast them (5–10 second per side, do not burn).
Rehydrate with warm water for 10–15 min.
Blend with garlic, onions and beans stock(1 cup), make sure to blend until a uniform paste.
Ingredients for the Salsa Ahogada de Chile de Árbol
Vegetables - 18 Roma Tomatoes, 4 White Onion, 36g Garlic Cloves
Acidity - 1 ½ Cup Distilled White Vinegar, ¾ Cup Apple Cider Vinegar, ¼ Cup Orange Juice
Fat - 1 ½ Cup Vegetable Oil, ¾ Cup Lard (or chicken fat or water)
Water/Stock - 3.5L Hot water (or light chicken stock)
Directions
Toast Sesame Seeds - Lightly coat sesame seeds with small amount of oil. Toast until golden brown. Reserve.
Fry Tortillas - Cut tortillas into small pieces. Fry until deep golden brown. Reserve.
Cook Vegetables - In a large pot, heat a small amount of oil and cook onions and garlic until softened.
Add tomatoes. Cook until they break down, juices reduce, and slight caramelization develops.
Fry Chiles - Add chile de árbol and morita chiles. Cook for 10-15 seconds only, stirring constantly. Do not burn.
Blend - Blend the following in batches: cooked vegetables, chiles, sesame seeds, fried tortilla, cumin, cloves, vinegars, orange juice, salt, and hot water or stock. Blend until mostly smooth. A slight rustic texture is preferred.
Emulsify - While blending, slowly stream in the vegetable oil and pork lard. Blend until glossy and lightly creamy.
Check consistency. The salsa should be pourable, rich, spicy, acidic, and slightly smoky. Adjust with more stock for thinner consistency, more vinegar for acidity, or more salt if needed.
