Clay capped brick comal
Tortillas hand made
Wednesday Live at 5 December 16th This class is intended to use half a pork butt to make our traditional broiled pork and the other half to follow up and make tamales the next week
Wednesday Menu/ Tacos de carnitas con escabeche y salsa cruda
one pork butt
3 bay leaves
2 garlic head
3 jalapeños
cilantro
3 limes
Light beer lager
one large white onion
2 carrots
1 cauliflower
1 quarts of veg oil/or 2 lbs lard
1 Bag of maseca”corn Flour”
1 tortilla press i have a bunch at rio if you need one same with the maseca
kosher salt
if you have a sharp knife, cutting board, 5+ quart pot, a few mixing bowls you’ll be all set
By 5 try to have all the pork cut up in two inch pieces. Note its important to cut off the fat cap all in one piece. Have all the ingredients washed well. Drink about two or three before hand and we can start from there. note carnitas will take about 1 hour and a half in the mean time we can kill the tortillas and salsas as well as the escabeche.
Look for more instructions on the live feed on insta