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Carnitas

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Pork Brase Taco Slow Citrus Mexican/Latin

Oven brased pork that freezes well. Fresh, bright citrus flavor.

Time: 5h

Active: 30min Passive: 4h 30min

Ingredients

2 cans chickpeas, drained
1/3 cup tahini
1 lemon, juiced
2 cloves garlic
3 tbsp olive oil, plus more to serve
Salt, to taste
1/2 tsp cumin
Cold water, as needed

Method

Step 1: Blend the base

Add the tahini and lemon juice to a food processor. Blend for a minute until pale and creamy — this step alone makes the biggest difference in texture.

Step 2: Add the rest

Add the garlic, olive oil, cumin, and half the chickpeas. Blend until smooth, then add the remaining chickpeas and blend again.

Step 3: Adjust the texture

With the processor running, drizzle in cold water a tablespoon at a time until it reaches a light, whippable consistency. Season with salt to taste.

Step 4: Serve

Spread onto a plate, swirl with the back of a spoon, and finish with a generous drizzle of olive oil. Best with warm pita.

Notes

Leftovers keep in the fridge for about 4 days — the flavor actually improves after a day.