Michoacán a providence or state of Mexico boarders the Pacific ocean to its west and boarders the states of Jalisco to the north and Guerrero to the south.
Michoacán is often called the soul of Mexico, and it’s cuisine is considered Mexico’s “soul food.”
Map Of Mexico Showing State Of Michoacán
Michoacán is famous for comforting stews, all kinds of starchy tamale delights, and fatty pork products, which includes carnitas.
Carnitas Classic Dish Of Michoacán
Pork Carnitas is a classic dish of Michoacán. It’s a dish that is simply irresistible, and can be served and used in so many ways.
The word carnitas literally means “little meats.”
The cut of pork used is a pork shoulder or pork butt. The traditional way to cook carnitas is in a thick-bottomed pot with seasonings simmered in lard until tender over very low heat for between 2 – 4 hours.
The typical seasonings always used are cumin, Mexican oregano, black pepper, garlic and onion powder. Some recipes will also add thyme, marjoram, bay leaf and one or two of the following chili powders.
- red chili
- smoke paprika
- ancho chili
Chunks Of Michoacán-Style Pork Or Carnitas
As the collagen in the meat has broken down sufficiently, it can be pulled apart by hand or fork and used in stews, tamales, taquitos, enchiladas, tacos and including tostadas and quesadillas.
Michoacán-Style Pork Tostadas
This recipe makes 4 servings (2 tostadas per serving).
8 corn tostadas
4 cups Michoacán-Style pulled pork
2 cups shredded cabbage, loosely packed
2 cups Mexican tomato salsa – Find recipe here
5 green onions, finely diced
1 cup queso fresco, chopped
Assembling corn tostadas
Place 1/2 cup pulled pork per corn tostada. Next top with 1/4 cup shredded cabbage followed by 2-3 teaspoons salsa, 1 teaspoon green onions and lastly a tablespoon of queso fresco.
You can also choose to spread refried beans over tostada first before adding pulled pork. You can also top with some chopped cilantro and guacamole – Find recipe here for Authentic Guacamole.
Michoacán-Style Pork Quesadillas
This recipe is for 2 servings (2 quesadillas per serving). Double the ingredients to make 4 servings.
4 flour tortillas, 6-inch round
2 packages 4-cheese Mexican blend
3/4 cup beef broth
2 cups Michoacán-Style pulled pork
1/2 cup honey spiced BBQ sauce, or your choice – find a recipe here
1/2 cup red onion, diced
1 cup black beans, cooked
1 teaspoon garlic powder
1 teaspoon dried cilantro
Place oven rack 6-inches below broiler. Turn broiler on to high.
Place a large non-stick skillet over medium high heat. Add beef broth and bring to a boil. Add shredded pork, onions and beans. Lower heat and continue to cook until meat mixture is warmed through. Remove from heat.
Using a slotted spoon, remove meat mixture from skillet, allowing liquid to drain off and place into a large bowl and mix in bbq sauce. Set aside (discard liquid).
Place a piece of aluminum foil onto a baking sheet or cookie sheet.
Brush some olive oil on one side of tortillas and place tortillas onto aluminum foil, oil side down.
Spread 1/4 to 1/3 cup cheese evenly over each tortilla. Place baking sheet under broiler until cheese has melted and is lightly toasted. Remove from heat.
Next add 1/2 cup of meat mixture evenly over cheese topped tortillas. Fold one half of the tortilla over the other half. Sprinkle each top with 1/4 teaspoon each of garlic powder and dried cilantro.
Return baking sheet to broiler for 2-3 minutes to lightly toast the tops of quesadillas. Be careful not to burn.
Remove from heat. Plate and serve.
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