Carnitas Carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans ("frijoles refritos"). Pork carnitas are traditionally made using the heavily marbled, rich boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a
Frijoles negros sometimes other ingredients. Black beans are high in folate (256mcg), iron (3.61mg), magnesium (120mg), and phosphorus (241mg); they are also a source of zinc (1.92mg), niacin (2mg), and thiamine (0.42mg) - based on 1 cup portion size. Frijoles negros Frijoles negros (literally "black beans" in Spanish) is a Hispanic dish made with black beans, prepared in Cuba, Venezuela (where it is called Caraotas Negras), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species "Phaseolus vulgaris", is usually purchased in either canned or dried form. 1 cup of dried black beans yields approximately