I live in Los Angeles and there are a multitude of fantastic places that specialize in Michoacán carnitas.
Some examples include [Carnitas El Momo](https://www.yelp.com/biz/carnitas-el-momo-los-angeles-2) and [Carnitas El Artista] (https://www.yelp.com/biz/carnitas-el-artista-inglewood).
These places typically offer carnitas with different cuts: maciza (shoulder), cuerito and buche.
When I get the buche from these carnitas restaurants, it has a completely different texture from a buche taco you’d get at a standard taqueria. It’s much more tender and melts in your mouth.
I’m planning to cook offal, and I want the end result (specifically the texture) to be close to the buche the Michoacán carnitas restaurants serve. What is the difference in preparation for these two styles of buche? Does it work with other offal, like large intestine?
My intuition is telling me that it has something to do with stewing the stomach in fat versus stewing in a water-based liquid, but I’d like someone to confirm or deny before I buy lard. I also want to respect the cuisine and do it right.
Also, if someone knows how to name the distinction between the two styles of buche preparation, I’d love to know it so I can do more research on my own.
Any recipes or advice appreciated. Thanks!
by basiliskwang
2 Comments
Basically authentic carnitas must be cooked in lard. Im not a fan of these cuts myself, but if i had to guess its definetely HAS to be lard
Can you elaborate on what you’re trying to make? Do you want carnitas with buche in it or just buche?
At the end of the day, to make it easy for you. If you want buche, just get a dutch oven, buy a bucket of lard (4-5 pounds), buy the buche from a Mexican market and boil it In the lard and some water for a couple of hours. Add salt to a cup of water. Pour it in the pot. You can also add a squeezed orange or two.
Nobody really makes buche by itself. They usually make buche in addition to making carnitas. If you follow the recipe above I’m sure you can make just buche if that’s what you’re after