Mexican Carnitas
Learn the secrets of the technique to make perfect, tender and crispy carnitas.
Chef, gastronomic researcher and founder of CIGMexico.
The art and science of turning pork pieces into a symphony of flavors and textures.
This online course focuses on the correct technique for making carnitas. There are thousands of ways to prepare them, but Lalo Plascencia tells us his findings from his years of research and travels in Mexico.
The Quiroga Method of Perfect Carnitas and Manteca Madre is a set of steps ordered by Lalo Plascencia over the course of 3 years that summarizes the best tricks, secrets and recommendations used in various cities throughout Mexico to transform the pork inside its own fat until it becomes tender and crispy on the outside. The name Quiroga is a way of honoring the city that is assumed to be the carnitas capital of the world, and that is currently famous for its production and sale, and that allows us to remember that carnitas is a 100% Mexican dish of great tradition.
Making Carnitas under the Quiroga Method is a way to connect with that tradition, to be part of it through the free execution of this great dish of world cuisine.
By the course’s conclusion, you will have the skills to:
- Master the preparation of perfect carnitas using the Quiroga method.
- Create various recipes with carnitas as the primary ingredient or utilizing lard, a valuable by-product.
- Learn how to clean, preserve, and reuse the mother lard through the proper application of techniques and temperatures.
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Course Syllabus
Course Content
Chapter 2 - Basic Terminology
Chapter 3 - Quiroga Method of Perfect Carnitas
Chapter 4 - Carnitas Caramel Taco
Chapter 5 - Carnitas in green sauce
Chapter 6 - Chopped Carnitas Gordita
Chapter 7 - Refried beans
Chapter 8 - Fried fish in Adobo Madre
Chapter 9 - Butter cookies "Isidora".
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Before you go
Learn the essential carnitas-making technique and explore 6 diverse recipes to suit any occasion.
What you'll learn
This course will equip you with the skills and knowledge to become an expert in the art of preparing carnitas. You’ll start with selecting the perfect pork cuts and proceed to the meticulous cleaning of lard, ensuring its reusability without compromising its properties.
The course includes a variety of delectable recipes. You’ll master the classic and irresistible taco, including the famed “taco caramelo” or “taco petrolero” with its delectable melted cheese crust and collagen-rich pig parts like ears. You’ll also learn how to prepare carnitas in green sauce using tomatillos and serrano chiles, making it a perfect stew to enjoy on its own or in tortillas.
For those who prefer gorditas, you’ll discover how to craft nixtamalized corn dough to stuff with carnitas, complemented with lettuce and sour cream. The course will even guide you in making use of the surplus lard to create corn cookies, fry marinated fish with dried Mexican chiles, and fry some beans, demonstrating the value of this versatile by-product, lard.
Who is it for?
This course is aimed at all those interested in traditional Mexican gastronomy; whether to prepare delicious carnitas at home, catering professionals who wish to perfect their Mexican culinary knowledge, or all those looking to learn how to prepare this iconic dish of Mexican cuisine with authenticity and flavor.
What you’ll need
- Large scale (over 10 kg)
- Hemp thread
- Sky blanket or kitchen towels
- Comal or frying pan
- Mixer or Kitchen Aid
- Blender
- Spoon and spoons
- Knives
- Chopping boards
- Frying pot
- Baking trays
- Simme
Course recipes
In this course you will learn
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Meet your Instructor
Chef, gastronomic researcher and founder of CIGMexico.
Champion of cleaning techniques and the use of Mexican dried chiles as a sixth flavor. Member of the Vatel Club Mexico and L'Academie Culinaire de France. He has given 120 keynote lectures in 10 years of his career.
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Ratings and Reviews
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Martin Hernandez Arellano
Super recomendado "Curso de Carnitas"
Hola, si se cumplieron mis expectativas cocinando la carne de cerdo con mas detalle y profecionalismo en el proceso de las carnitas. Gracias Chef Lalo Placencia por compartir su investigacion y experiencia. Saludos.
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Excelent!!!
verry professional