Carnitas-Style Iberico Pork Lagrimas with Bocoles
Makes 4-5 Servings
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WINE PAIRING | |
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Spanish Tempranillo, Argentine Malbec, or California Zinfandel |
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Iberico pork lagrimas are strips of immensely flavorful intercostal meat from between the rib bones. Braised carnitas-style and pan-fried to crispy deliciousness, lagrimas adds the crowning touch to bocoles. These rich Mexican masa cakes are similar to pupusas or arepas. Adding queso fresco to the batter and piling Iberico pork lagrimas piled on top, makes this dish the star of any fiesta.
INGREDIENTS
- 2lbs Iberico Pork Lagrimas
- Neutral oil such as canola or grapeseed, for frying
- For the braising liquid:
- 1 ½ cups orange juice
- 12oz Mexican Coca-Cola
- 3-4 cups beef stock
- Juice of 3 limes
- 1 onion, quartered
- 5 garlic cloves, smashed
- 2 jalapenos, split (seeds removed, if desired)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- For the bocoles:
- 1 cup masa flour
- 4 tbsp softened butter or lard, plus more for frying
- 1/3 cup crumbled queso fresco
- 1/2 tsp salt
- 3/4 cup warm water
- For serving:
- Pickled red onion
- Radish slices
- Lime wedges
- Cilantro sprigs
- Crumbled queso fresco
- Salsa
DIRECTIONS
- Braise the Meat:
1
Combine all the braising liquid ingredients in a large heavy pot or Dutch oven. Add the meat. Simmer covered for 2 ½ to 3 hours. Alternatively, vacuum seal the meat and the braising liquid and cook sous vide for 4 hours at 175°F. Allow meat to cool in the braising liquid. Once cooled, drain the meat. Reserve the braising liquid.
- When Ready to Eat:
2
Pull the braised pork into shards. Heat a small amount of oil in a sauté pan and fry the pulled meat over medium heat until crispy. Remove the meat to a plate. Deglaze pan with ½ cup of reserved braising liquid and reduce slightly. Return the meat to the pan and keep warm while you make the bocoles.
3
Mix the masa flour, butter or lard, queso and salt. Add warm water and continue mixing until a soft dough forms. Press into one large dough ball, then divide into 8 balls. In a tortilla press or by hand, flatten each dough ball into a patty about ½-inch thick and 3-4 inches in diameter.
4
In a separate pan, melt 2-3 tablespoons of butter or lard over medium heat. Cook the bocoles in the fat for 2 minutes on each side until crispy and golden. Keep warm.
5
To serve, top bocoles with lagrimas carnitas and pickled red onion, radish, queso fresco, cilantro, lime juice, or salsa, as desired.