carnitas
Sign in to saveCarnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil. The name "carnitas" is, historically, the colloquial name given in Mexico for the French dish rillons de Tours, also known in Spanish as chicharrón de Tours.
In the Vinony graph
Within Vinony's link graph, carnitas is referenced by 253 other articles, and connects out to mole, Mexican cuisine and taco.
It is catalogued under topics including Mexican cuisine and Pork dishes.
Its subject is documented across 9 Wikipedia language editions.
Wikidata facts
- Part of
- Mexican cuisine
- Country of origin
- Mexico
- Material used
- lard
- Image
- Carnitas in Mexico.jpg
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- Commons category
- Carnitas
via Wikidata · CC0
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Encyclopedic overview
5 sectionsContents
- Description
- History
- See also
- References
- External links
Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil. The name "carnitas" is, historically, the colloquial name given in Mexico for the French dish rillons de Tours, also known in Spanish as chicharrón de Tours.
The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).
Excerpted from Wikipedia’s “carnitas” article, available under the CC BY-SA 4.0 licence.