Wild Boar Carnitas Tacos with Jicama-Mango Salsa Recipe

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 fresh (5-inch) marjoram sprigs
• 5 medium garlic cloves, peeled and smashed
• 2 tablespoons coriander seeds
• 2 medium bay leaves
• 1 1/2 medium white onions, peeled and quartered through the root end
• 1 tablespoon kosher salt
• 5 pounds boneless wild boar shoulder, cut into 2-inch cubes (do not trim the fat)
• 2 cups small-dice jicama
• 2 cups small-dice mango (from about 2 medium mangoes)
• 1/2 medium white onion, finely chopped (about 1/2 cup)
• 3 tablespoons finely chopped fresh cilantro leaves
• 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
• 2 serrano chiles, stemmed and finely chopped
• Kosher salt
• Corn or flour tortillas
• Lime wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the boar cubes in a large heavy pot or Dutch oven with the kosher salt, coriander seeds, bay leaves, marjoram sprigs, smashed garlic and the 1 1/2 quartered onions. Cover with water and bring to a boil over high heat.

2. Reduce the heat to low so the liquid barely simmers. Cook uncovered for about 3 hours, stirring now and then, until the meat is fork-tender and most of the liquid has evaporated, leaving the fat behind.

3. Raise the heat to medium-high and let the fat render and the meat brown in spots, stirring often, for about 20 minutes. Check that the meat reaches at least 145°F (63°C) in the thickest piece, then rest 3 minutes.

4. Meanwhile, combine the jicama, mango, finely chopped 1/2 onion, cilantro, lime juice, serrano chiles and a pinch of kosher salt in a bowl. Toss gently and refrigerate until serving.

5. Warm the tortillas in a dry skillet or over a gas flame until soft and lightly charred. Keep them wrapped in a towel so they stay warm.

6. Shred or break the carnitas into bite-size pieces and season with kosher salt to taste. Serve in the tortillas with the jicama-mango salsa and lime wedges.