Carnitas Tacos

Carnitas Buffet Pressure Cooker

Carnitas Buffet Pressure Cooker

Ingredients

SERVES 8

• 1 recipe Pork Carnitas Rapido
• 2 to 3 dozen warm corn and/or flour tortillas
• 1 recipe Frijoles de Olla
• 2 cups chopped white onions
• leaves from 1 bunch fresh cilantro, chopped.
• 2 bunches radishes, stems removed and chopped
• 1 recipe Avocado-Cilantro Sauce (recipe follows)
• 1 recipe Blender Tomato-Lime Salsa (recipe follows)
• 1 recipe Tomatillo Salsa Verde (recipe follows)
• place all the ingredients on the buffet table on platters and in separate bowls.
• avocado-Cilantro Sauce.

Makes 2 cups

• avocado sauce is a staple of the Baja taco stands. It can be made up to 24 hours ahead.
• ¼ cup fresh cilantro leaves
• 2 ripe avocados, peeled and pitted
• ¾ to 1 cup milk or half-and-half
• 1½ teaspoons garlic salt
• blender Tomato-Lime Salsa.

Makes about 2 cups

• 2 large ripe tomatoes or 4 ripe Roma tomatoes, seeded and chopped, or 1 (14-ounce) can chopped tomatoes with juice
• leaves from 1/3 bunch fresh cilantro.
• ¼ large white onion, cut into chunks
• juice of 2 limes
• 2 tablespoons olive oil
• ½ to 1 fresh jalapeno, to taste, seeded and minced
• sea salt and freshly ground black pepper

Method

1. Place the tomatoes, cilantro, and onion in a blender
2. Pulse until the onions are chopped
3. Remove to a small bowl and add the lime juice, oil, and jalapeno; season to taste with salt and pepper
4. Store in an airtight container in the refrigerator for up to 1 day