Wondering what to do with your leftover roast pork? One great answer is Tacos de Carnitas with Pico de Gallo. This is especially true in late summer when tomatoes—essential for the pico de gallo— are at their peak. Any leftover roast pork will do, but the best is probably roast pork shoulder because its high-fatty texture produces tender, flavorful and juicy meat.
In this instance, however, I had a leftover fresh ham, which is much leaner and drier. It worked beautifully, nevertheless, by adding a little extra liquid to the mixture. The cooking of this dish is quite simple and not time consuming, especially once you’ve shredded the meat.
I like to use dried chipotles, which are smoke-dried jalapenos, because they give a pungent smoky flavor to the carnitas. Dried chipotles are generally available in Mexican specialty stores. If you can’t find them, you can substitute canned chipotles in adobo sauce, which are available in most supermarkets.
For the Carnitas
If using the dried chipotles, soak them in very hot water for at least one-half hour.
Soak the chipotles.
Shred the cooked pork roast.
Shred the pork.
Mince the red onion, the red pepper, the jalapenos, and the garlic. Heat the olive oil in a large skillet, and cook the onion, pepper, and the jalapenos until softened. In the last two minutes add the garlic and continue to cook. If using the chipotles, dry them, chop them, and add to the vegetables, and cook another minute.
Cook the vegetables.
Put the shredded pork in the skillet with the vegetables, and cook gently over low heat. Add the chicken broth. You need only enough to moisten the meat. Stir in the chili powder, cumin, coriander, paprika, oregano, and cilantro. Season to taste with salt and pepper. If you need more liquid, you can add a little more broth or some of the soaking liquid from the chipotles.
For the Pico de Gallo
Pico de Gallo differs from traditional salsa in that none of the vegetables are placed in a blender or food processor. They are chopped but remain intact. I believe this is superior to processed salsa, but it does require ripe and flavorful tomatoes, which are sadly available only in late summer. Chop the tomatoes and place in a bowl.
Chop the tomatoes.
Mince the jalapenos and the red onion, and add to the tomatoes. Stir in the chopped cilantro and the lime juice. Salt to taste. This mixture generally tastes better if refrigerated for a couple hours before serving.
To Serve Tacos de Carnitas with Pico de Gallo
Heat flour or corn tortillas over a gas flame, or in a dry frying pan, or in the oven, until brown spots begin to appear.
Toast the tortillas.
Spread some of the carnitas over the tortilla. Drain a little of the pico de gallo in a sieve to remove as much liquid as possible, then spread over the carnitas.
Spread the carnitas on the tortilla with the pico de gallo.
The remainder of the pico de gallo can be used as a dip for tortilla chips.
If you choose not to make the pico de gallo, you can garnish the tacos with any of the following: guacamole, avocado, sour cream, and cheese.
