Carnitas with pico de gallo and oak-smoked Arbequina olive oil
Classic carnitas with pico de gallo to which we add notes and aromas of smoke, caramel and toffee with smoked oil.
Ingredients
- Small pork ribs
- 5 tomatoes
- 1 red onion
- 1 white onion
- 2 files
- Cilantro fresh
- Green chili
- 1 head garlic
- Corn tortillas good quality
- Arbequina Olive Oil with Oak Smoke
Instructions
- First we will prepare the ribs roasted in their own juice. To do this, we will put them in aluminum foil forming a papillote and we will put them in the oven for about an hour at 180-200º.
- Once roasted, remove the meat from the ribs and set aside.
- Cortaremos muy finito los tomates, la cebolla morada, la cebolla blanca, el chile verde, la cabeza de ajo y cilantro al gusto.Finely chop the tomatoes, red onion, white onion, green chile, head of garlic and cilantro to taste.
- We will garnish with the surprising and original Arbequina smoked oil with oak smoke.
- Serve the carnitas already assembled with the meat and the pico de gallo, finishing with a few drops of lime juice or else serve the already assembled carnitas with the meat and the pico de gallo, ending with a couple of Tropfen Limettensaft or Limettensaft.