Local Guest Chef Recipe: Saquaro’s Taqueria

by Executive Chef Sebastian J Porto

A complete mexican feast for any fiesta !  Pairs well with your favorite margarita or tequila based beverage. 

 

Download the complete Saquaro’s Taqueria Recipes by clicking here.

Carnitas, Baked in Orange Zest, Cumin and Cilantro

Yield: 24

Ingredients:

9 #                               Pork butt

3 oz                             Orange zest

6 ea                              Oranges, quartered

1 bu                             Cilantro

1 T                               Cumin

As needed                    Salt and freshly ground black pepper

1 C                               Olive oil

5 ea                              Bay leaves

2 T                               Garlic, minced

Method:

1. Marinate pork overnight in orange zest, orange quarters, cilantro, cumin, salt, pepper, olive oil, bay leaves and garlic.
2. Sear meat. Remove to roasting pan, including any pan juices. Bake, covered, in 375F degree conventional oven until meat begins to fall apart, approximately 1 ½ hours.
3. Chop into small pieces for burritos / leave whole for churrascos.