Crispy Carnitas Tacos with Zesty Salsa Verde

Discover the ultimate taco experience with our mouthwatering carnitas recipe! These juicy, flavorful pork tacos are a Mexican street food classic, perfect for your next fiesta or family dinner. Our easy oven method yields tender, succulent meat with irresistibly crispy edges – no bucket of lard required!

Carnitas, the undisputed king of taco fillings, brings the rich flavors of Michoacán to your kitchen. Our version balances traditional taste with modern convenience, infusing the pork with hints of orange, onion, and warm spices. Paired with a homemade tomatillo salsa verde, these tacos are a flavor explosion waiting to happen!


  • 2 medium onions, divided

  • 1/2 cup (8g) chopped fresh cilantro leaves and tender stems

  • 3 pounds boneless pork shoulder, cut into 2-inch cubes

  • 1 tablespoon (8g) kosher salt, plus more to taste; for table salt, use half of the volume or an equal amount by weight

  • 1 medium orange

  • 6 cloves garlic, halved, divided

  • 2 bay leaves

  • 1 cinnamon stick, broken into three or four pieces

  • 1/4 cup (60ml) vegetable oil

  • 6 medium tomatillos (about 1 1/2 pounds, 0.7kg), husks removed and halved

  • 2 jalapeño peppers, stem removed and halved lengthwise

  • 24 corn tortillas

  • 1 cup (150g) crumbled queso fresco

  • 3 limes, cut into wedges


  1. Preheat your oven to 275°F (135°C) and position the rack in the middle. Dice one onion finely and mix with cilantro; refrigerate for later. Quarter the remaining onion and set aside. Season the pork cubes with 1 tablespoon salt and arrange in a 9- by 13-inch glass baking dish, ensuring a snug fit. Squeeze the orange juice over the pork and nestle the squeezed quarters among the meat. Add 2 onion quarters, 4 garlic cloves, bay leaves, and cinnamon pieces. Drizzle vegetable oil over everything. Cover tightly with foil and bake for about 3 1/2 hours, until the pork is fork-tender.

  2. Once cooked, strain the pork mixture over a bowl. Discard the aromatics and return the meat to the baking dish. Separate the fat from the cooking liquid – you should have about 1/2 cup of each. Add the fat back to the pork and shred the meat into large chunks. Season to taste and refrigerate if not serving immediately. Reserve the cooking liquid for the salsa.

  3. For the salsa verde, combine the reserved cooking liquid, tomatillos, remaining onion and garlic, and jalapeños in a saucepan. Add water to cover and simmer for 10 minutes until vegetables are tender. Blend until smooth, season with salt, and cool before refrigerating.

  4. When ready to serve, broil the pork 4 inches from the heat for 6 minutes. Stir and broil for another 6 minutes to maximize crispiness. Keep warm under foil.

  5. Warm your tortillas in a hot, dry skillet. Dip each tortilla in water before cooking for 30 seconds on one side and 15 on the other. Keep warm in a towel or tortilla warmer.

  6. Assemble your tacos by stacking two tortillas, adding a generous spoonful of carnitas, and topping with salsa verde, onion-cilantro mix, and queso fresco. Serve with lime wedges and enjoy your homemade taco feast!

Special Equipment

9- by 13-inch glass baking dish, large fine-mesh strainer, medium saucepan, fat separator (optional), immersion or countertop blender

Chef’s Tips

Prepare the carnitas up to three days in advance for easy meal planning. For a milder salsa, remove jalapeño seeds or omit them entirely. Experiment with your favorite toppings to create your perfect taco!

Fiesta-Ready Ideas

  • Master the Art of Salsa: Explore Our Pantry Essentials Guide
  • Cozy Up with 4 Hearty Mexican Braises for Fall
Nutrition Facts (per serving)
904 Calories
48g Fat
67g Carbs
53g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 904
% Daily Value*
Total Fat 48g 62%
Saturated Fat 17g 87%
Cholesterol 170mg 57%
Sodium 1136mg 49%
Total Carbohydrate 67g 24%
Dietary Fiber 11g 38%
Total Sugars 9g
Protein 53g
Vitamin C 30mg 150%
Calcium 306mg 24%
Iron 5mg 26%
Potassium 1230mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Sizzling Skirt Steak Fajitas: A Tex-Mex Fiesta on Your Grill

Get ready to tantalize your taste buds with these mouthwatering grilled skirt steak fajitas! This Tex-Mex classic combines tender, marinated beef with colorful peppers and onions for a flavor explosion that will have everyone coming back for seconds. Perfect for summer cookouts or a festive weeknight dinner, these fajitas are sure to become a family favorite.

The Magic of Skirt Steak for Fajitas

Skirt steak is the undisputed champion of fajita meats. Its rich, beefy flavor and loose texture make it ideal for soaking up marinade and achieving that perfect balance of tenderness and chew. While restaurants may use various cuts due to supply constraints, nothing beats the original skirt steak for authentic fajita flavor.

Mastering the Fajita Marinade

Our marinade is a carefully crafted blend that not only seasons the meat but also enhances its texture. Here are the key components that make it work:

1. Oil: The Flavor Distributor

Oil helps the marinade stick to the meat and carries oil-soluble flavors from spices and garlic throughout the steak. It also promotes even cooking on the grill.

2. Acid: The Bright Note

Lime juice adds a zesty brightness and helps tenderize the meat’s surface. We’ve balanced it carefully to avoid over-tenderizing.

3. Soy Sauce: The Secret Weapon

Soy sauce brings salt, umami, and natural tenderizing enzymes to the party. It’s not traditional, but it works wonders for flavor and texture.

4. Timing: The Sweet Spot

Marinate for 3-10 hours for optimal results. This allows flavors to penetrate without compromising the meat’s texture.

Grilling: The Key to Fajita Perfection

To achieve that restaurant-quality sear, follow these tips:

  • Get your grill scorching hot
  • Use hardwood charcoal for intense heat
  • Aim for medium doneness (135°F) for the best flavor and juiciness

The Art of Slicing: Unlocking Tenderness

Proper slicing is crucial for tender fajitas. Cut against the grain at a 45° angle to shorten muscle fibers and ensure each bite is easy to chew.

Veggie Magic and Toppings Galore

Sizzling peppers and onions are the perfect complement to your steak. Cook them in a cast iron skillet on the grill for convenience and added smoky flavor. Don’t forget to offer a variety of toppings like guacamole, pico de gallo, and sour cream to let everyone customize their fajitas.

Grilled Skirt Steak Fajitas Recipe


For the Steak Fajita Marinade:

  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) lime juice, from 6 to 8 limes
  • 1/2 cup (120ml) canola oil
  • 1/4 cup (55g) packed brown sugar
  • 1 tablespoon chili powder (see notes)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons freshly ground black pepper
  • 2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces

For the Fajitas:

  • 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 white or yellow onion, cut into 1/2-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot
  • 1 recipe guacamole, for serving, if desired
  • 1 recipe pico de gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired


  1. Prepare the Fajita Marinade: In a medium bowl, whisk together soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper. Reserve 1/2 cup (120ml) of the marinade in a large bowl for the vegetables.

  2. Marinate the Steak: Place steaks in a gallon-sized zipper-lock bag and add the remaining marinade. Seal the bag, removing as much air as possible. Massage the bag to coat the meat evenly. Refrigerate for 3 to 10 hours, turning occasionally.

  3. Prepare the Vegetables: While the steak marinates, toss peppers and onion in the reserved marinade. Refrigerate until ready to cook.

  4. Prepare the Grill: Light a full chimney of charcoal. When the coals are covered with gray ash, arrange them on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean and oil the grilling grate.

  5. Grill the Steak: Remove steaks from marinade and wipe off excess. Place a large cast iron skillet on the cooler side of the grill. Grill the steaks on the hot side, covered, flipping every minute, until well-charred and the internal temperature reaches 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer to a plate, tent with foil, and rest for 10 to 15 minutes.

  6. Cook the Vegetables: Move the preheated skillet to the hot side of the grill. Add the pepper and onion mix, cooking for about 10 minutes until softened and lightly charred, stirring occasionally.

  7. Slice and Serve: Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vegetables and toss. Arrange the sliced steak and vegetables on a warm serving platter. Serve immediately with hot tortillas and your choice of toppings.

Special Equipment

Charcoal grill, cast iron skillet, instant-read thermometer


If skirt steak is unavailable, try hanger or sirloin flap (also known as sirlein tip in New England). Flank steak can also be used. For the best flavor, grind your own chili powder using equal parts ancho and guajillo chiles.

Nutrition Information

Nutrition Facts (per serving)
724 Calories
28g Fat
77g Carbs
40g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 724
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Cholesterol 67mg 22%
Sodium 839mg 36%
Total Carbohydrate 77g 28%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 40g
Vitamin C 105mg 526%
Calcium 78mg 6%
Iron 8mg 43%
Potassium 723mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Irresistible One-Pot Chicken Tinga: A Smoky Mexican Delight

Discover the ultimate one-pot taco filling that will tantalize your taste buds with its smoky, spicy flavors!

Chicken tinga, a traditional Mexican dish, is a mouthwatering combination of tender shredded chicken simmered in a zesty tomato-chipotle sauce. This easy-to-make version brings authentic flavors to your kitchen without the need for hard-to-find ingredients. Perfect for busy weeknights or casual gatherings, this versatile dish will quickly become a family favorite.

Our recipe takes inspiration from renowned chefs like Rick Bayless and Alex Stupak, but simplifies the process for home cooks. By using bone-in, skin-on chicken breasts and a blend of tomatoes and tomatillos, we achieve a depth of flavor that will transport you straight to the streets of Mexico.

The secret to this dish’s irresistible taste lies in the perfect balance of smoky chipotle peppers, tangy cider vinegar, and aromatic spices. Each bite offers a harmonious blend of heat, acidity, and savory goodness that will keep you coming back for more.


  • 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons (30ml) lard or vegetable oil

  • 6 ounces tomatillos, peeled (170g; about 2 medium)

  • 6 ounces ripe plum tomatoes (170g; about 2 medium)

  • 4 medium garlic cloves

  • 1 small white onion, finely chopped

  • 2 teaspoons dried oregano (preferably Mexican)

  • 2 bay leaves

  • 2 tablespoons (30ml) cider vinegar

  • 2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)

  • 2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15ml) sauce from can

  • 2 teaspoons (10ml) Asian fish sauce


  1. Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

  2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

  3. Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

  4. Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).

Special Equipment

Instant-read thermometer, immersion blender or countertop blender


Chicken tinga can be served in tacos; stuffed into enchiladas or burritos; on top of nachos, tostadas, and sopes; or on its own.

Serving Suggestions

  • Smoky Chicken Tinga Tacos
  • Chicken Green Chile Tacos
  • Mexican Roadside Chicken with Green Onions

January 2016

Nutrition Facts (per serving)
382 Calories
18g Fat
9g Carbs
44g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 382
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 116mg 39%
Sodium 1115mg 48%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 44g
Vitamin C 15mg 77%
Calcium 65mg 5%
Iron 3mg 15%
Potassium 742mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Crispy Colombian-Style Chicharrones: A Pork Lover’s Dream

Get ready for a mouthwatering journey into the world of Colombian cuisine with these irresistible chicharrones. This recipe transforms humble pork belly into crispy, juicy morsels of delight that will have your taste buds dancing. Perfect for sharing at gatherings or indulging in a decadent treat, these chicharrones are sure to become a favorite.

The Magic of Slow-Cooked Pork Belly

This traditional Colombian method of preparing chicharrones is a labor of love that yields incredible results. By slowly rendering the pork belly in its own fat, we create a dish that’s crispy on the outside, tender on the inside, and bursting with rich, porky flavor. The process may take some time, but the end result is well worth the wait!

The Science Behind the Crunch

Our secret weapon for achieving the perfect chicharrón texture? Baking soda! This simple ingredient works wonders by:

  • Raising the pH of the pork skin
  • Weakening peptide bonds in the collagen
  • Promoting faster browning and crisping

The result? Chicharrones with an unbeatable crunch and golden-brown color.

Ingredients for Colombian-Style Chicharrones

  • 2 pounds (907g) skin-on pork belly

  • 1 tablespoon (15g) baking soda

  • Kosher salt

  • Optional spices or seasonings (e.g., cayenne, sugar, paprika, lime juice)

Step-by-Step Chicharrón Preparation

Warning: Making chicharrones can be messy and potentially dangerous due to hot oil splatter. Always use a splatter guard and wear protective clothing. Safety first, deliciousness second!

  1. Prepare the pork belly: Place it on a wire rack over a baking sheet. Mix baking soda with 2 teaspoons (6g) salt and rub all over the pork. Refrigerate uncovered, skin-side up, for at least 2 hours (8 hours or overnight for best results).

  2. Prep and simmer: Rinse and pat dry the belly. Cut into 1-inch wide, 4-5 inch long strips. Score the fat at 1/2-inch intervals, careful not to cut through the skin. Place in a 12-inch nonstick skillet or well-seasoned wok, add 2-3 cups water, and simmer over medium-low heat.

  3. Render the fat: Cook for about 1 hour, turning occasionally, until the pork is tender and most fat has rendered. The water will evaporate, leaving only lard in the pan.

  4. Fry to perfection: Once only lard remains, cover with a splatter guard. Fry the chicharrones, turning occasionally, until golden and crispy (20-25 minutes). Be cautious of hot oil splatter!

  5. Serve and enjoy: Drain on paper towels, season with salt and your choice of spices. Savor immediately while they’re at peak crispiness!

    Essential Equipment

    12-inch nonstick skillet or well-seasoned wok, splatter guard

Nutritional Information

Nutrition Facts (per serving)
232 Calories
17g Fat
0g Carbs
18g Protein
Detailed Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 232
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 31%
Cholesterol 67mg 22%
Sodium 664mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 18g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Low-carb,Carnivore,Keto,Gluten free

Authentic Tacos de Buche: A Delicious Mexican Delicacy

Discover the bold flavors of traditional Mexican cuisine with these mouthwatering Tacos de Buche (Pork Stomach Tacos). This unique dish transforms humble ingredients into a taste sensation that will transport you straight to the streets of Mexico.

Tacos de Buche are a perfect introduction to offal cuisine. The tender, flavorful pork stomach is complemented by fresh salsas and warm tortillas, creating a harmonious blend of textures and tastes. Whether you’re an adventurous eater or looking to expand your culinary horizons, these tacos are sure to impress.

Pork Stomach: The Star of the Show

Pork stomach offers a delightful texture that’s more tender than beef tripe. When properly prepared, it becomes melt-in-your-mouth soft with just a hint of chewiness. The distinct flavor of this organ meat is perfectly balanced by the aromatic spices and sauces in this recipe.

Preparing Fresh Pig Stomach

Proper cleaning is crucial when working with pork stomach. Our recipe guides you through a thorough cleaning process using vinegar and parboiling to ensure a fresh, clean flavor. This step is essential for creating a truly delicious taco filling.

A Culinary Journey: From Street Food to Your Kitchen

Tacos de Buche are a beloved street food in Mexico, often found in small, family-run restaurants. This recipe brings that authentic experience to your home kitchen. With each bite, you’ll taste the rich culinary heritage and passion that goes into traditional Mexican cooking.

Embrace the Adventure of Offal Cuisine

Cooking with organ meats like pork stomach is not only delicious but also sustainable. It honors the whole animal and introduces you to new flavors and textures. These tacos are the perfect way to start your offal culinary journey.

Tacos de Buche (Pork Stomach Tacos) Recipe


  • 2 pork stomachs

  • 6 tablespoons distilled white vinegar

For stewing:

  • 1 onion, roughly chopped

  • 4 garlic cloves, smashed

  • 1 tablespoon dried Mexican oregano

  • 2 bay leaves

  • 2 ancho chiles

  • 2 jalapeños

  • 3 tablespoons soy sauce or Worcestershire sauce

  • 1 teaspoon salt, plus more to taste

For serving and garnishing:

  • Corn tortillas

  • Tomatillo salsa

  • Freshly made salsa, such as pico de gallo

  • Finely diced onions and cilantro

  • Crema (Mexican sour cream)

  • Quarters of lime to squeeze over the tacos


  1. Start by thoroughly cleaning the pork stomachs. Rinse them under cold water, then place in a large bowl with 3 tablespoons of white vinegar. Vigorously rub the stomachs against each other to clean. Rinse and repeat this process.

  2. Bring a pot of water to a boil. Add the cleaned stomachs and boil for 5 minutes. The water will turn cloudy and scum will rise. Remove the stomachs and rinse under cold water.

  3. Allow the stomachs to cool slightly, then chop into 1/2-inch squares. Place the chopped stomach into a medium soup pot.

  4. Add all the stewing ingredients to the pot. Cover the stomach pieces with water, ensuring they’re submerged by 2 inches.

  5. Simmer for 3 to 4 hours until the stomach pieces are tender. Check every 30 minutes, adding water if needed. Taste and adjust salt near the end of cooking. Remember, the filling should be well-seasoned but not overly salty.

  6. Strain the stomach from the cooking liquid. In batches, brown the pieces in a cast iron skillet with a small amount of oil. Serve hot with tortillas and your choice of garnishes.

Special Equipment

Cast iron skillet

Make-Ahead and Storage

These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to a week. Reheat gently before serving. For longer storage, freeze the cooked pork stomach filling.

Explore More Mexican Delights

  • Tacos de Lengua Recipe
  • Tacos de Castacán Con Queso (Yucatecan Pork Belly and Cheese Tacos) Recipe
  • Pork Sorpotel (Goan Pork Offal Stew) Recipe
  • Stewed Pork Bung (Large Intestine)
Nutrition Facts (per serving)
283 Calories
9g Fat
33g Carbs
20g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 243mg 81%
Sodium 679mg 30%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 20g
Vitamin C 16mg 81%
Calcium 106mg 8%
Iron 3mg 17%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ultimate Pan-Seared Steak: A Butter-Basted Masterpiece

Craving a restaurant-quality steak without firing up the grill? This pan-seared, butter-basted thick-cut steak recipe delivers mouthwatering results right on your stovetop. Get ready for a juicy, flavorful steak with a perfect golden-brown crust that will rival any steakhouse offering.

The Secret to Steakhouse-Worthy Results at Home

While grilling has its merits, pan-searing offers distinct advantages. The even, golden-brown crust developed in a hot cast-iron skillet truly elevates the beef’s natural flavors. Plus, this method allows you to infuse your steak with aromatic butter and herbs for an unforgettable dining experience.

Mastering the Art of Pan-Seared Steak

Follow these expert tips to achieve steak perfection:

Choose Quality Meat

Start with a well-marbled, thick-cut steak (at least 1.5 inches) for best results. Ribeye, T-bone, or New York strip are excellent choices.

Season Generously

Don’t be shy with the salt and pepper. Season your steak at least 40 minutes before cooking, or even a few days in advance for maximum flavor penetration.

Use the Right Tools

A heavy cast-iron skillet is essential for achieving that coveted crust. Invest in an instant-read thermometer to ensure perfect doneness every time.

Master the Flip and Baste Technique

Frequent flipping and butter basting are the keys to even cooking and a flavor-packed exterior. Don’t be afraid to flip your steak multiple times!

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe


  • 1 large bone-in T-bone or ribeye steak (24-32 oz, 1.5-2 inches thick)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (60ml) vegetable or canola oil
  • 3 tablespoons (45g) unsalted butter
  • 6 sprigs thyme or rosemary (optional)
  • 1/2 cup finely sliced shallots (about 1 large; optional)


  1. Pat the steak dry with paper towels. Season generously on all sides, including edges, with salt and pepper. For best results, let the steak rest at room temperature for 45 minutes, or refrigerate, loosely covered, for up to 3 days.
  2. Heat oil in a 12-inch heavy-bottomed cast iron skillet over high heat until it just begins to smoke. Carefully add the steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
  3. Add butter, herbs (if using), and shallot (if using) to the skillet. Continue cooking, flipping the steak occasionally and basting any light spots with the foaming butter. If the butter begins to smoke excessively or the steak starts to burn, reduce heat to medium. To baste, tilt the pan slightly so that butter collects by the handle. Use a spoon to pour the butter over the steak, focusing on lighter areas.
  4. Keep flipping and basting until an instant-read thermometer inserted into the thickest part of the tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
  5. Transfer the steak to a large heatproof plate and pour the pan juices on top. Let it rest for 5 to 10 minutes before carving and serving.

Special Equipment

12-inch cast iron skillet, instant-read thermometer

Pro Tips for Steak Success

  • This recipe works best with very large steaks, at least 1.5 inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in.
  • Avoid using tenderloin steaks, as they are likely to overcook.
  • For maximum flavor, season your steak up to three days in advance and store it loosely covered in the refrigerator.
  • Don’t be afraid to cut into your steak to check doneness if you don’t have a thermometer – it’s better than overcooking!
  • Let your steak rest after cooking to allow the juices to redistribute, ensuring a juicier bite.

Why This Recipe Works

The combination of high-heat searing, frequent flipping, and butter basting creates a steak with a perfectly crisp exterior and a juicy, evenly cooked interior. The added aromatics infuse the meat with deep, complex flavors that will have your taste buds singing.

Nutritional Information

Nutrition Facts (per serving)
744 Calories
59g Fat
0g Carbs
51g Protein
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 744
% Daily Value*
Total Fat 59g 76%
Saturated Fat 22g 111%
Cholesterol 201mg 67%
Sodium 490mg 21%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 51g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 5mg 26%
Potassium 526mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ultimate Homemade Merguez Sausage Recipe

Dive into the vibrant world of North African cuisine with this mouthwatering homemade merguez sausage recipe. Bursting with bold flavors and aromatic spices, this lamb sausage will transport your taste buds to the bustling markets of Morocco.

Mastering the Art of Sausage Making: Key Tips for Success

Creating the perfect merguez sausage involves more than just mixing ingredients. Here are some crucial tips to elevate your sausage-making game:

  • Embrace the fat: Aim for at least 30% fat content for juicy, flavorful sausages.
  • Keep it cool: Maintain cold temperatures throughout the process to ensure proper binding.
  • Spice it right: Season the meat before grinding for even flavor distribution.
  • Mix it up: A quick spin in the stand mixer helps achieve the ideal texture.
  • Test and adjust: Always cook a small patty to check seasoning before stuffing.

Ingredients for Homemade Merguez Sausage

  • 2 teaspoons (6g) whole cumin seed

  • 2 teaspoons (6g) whole coriander seed

  • 2 teaspoons (6g) whole fennel seed

  • 2 tablespoons (14g) paprika

  • 2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight

  • 1 teaspoon (3g) cayenne pepper

  • 3 pounds (1.4kg) lamb shoulder, cut into 3/4-inch cubes and gristle removed

  • 1 pound (455g) lamb, beef, or pork fat, cut into 3/4-inch cubes

  • 2 tablespoons freshly minced garlic (about 6 medium cloves; 25g)

  • 1/3 cup (75g) harissa

  • 1/3 cup (80ml) ice water

  • Lamb casings, soaked in warm water for 30 minutes prior to use

Step-by-Step Merguez Sausage Preparation

  1. Toast cumin, coriander, and fennel seeds in a cast iron skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder using a spice grinder. Mix with paprika, salt, and cayenne in a small bowl.

  2. Combine lamb, fat, spice mixture, garlic, and harissa in a large bowl. Toss until meat and fat are well-coated. Chill for about 20 minutes.

  3. Using a meat grinder with a small die, grind the mixture into a bowl set in ice.

  4. Transfer ground meat to a stand mixer with a paddle attachment. Mix on low for 1 minute. Add ice water and continue mixing until the sausage is uniform and sticky, about 1 minute more.

  5. Form a small patty and cook it in a frying pan over medium-high heat. Taste and adjust seasonings if needed.

  6. Stuff the sausage mixture into lamb casings, twisting into 6-inch links. Refrigerate until ready to cook.

  7. Prepare your grill for medium-high direct heat. Grill the sausages until they reach an internal temperature of 155°F. Let rest for 5 minutes before serving.

Special Equipment

Meat grinder, sausage stuffer, stand mixer, and grill

Explore More Sausage Recipes

  • Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise Recipe
  • Moroccan Merguez Ragout with Poached Eggs Recipe
  • Orange and Leek Loukaniko (Greek Sausage) Recipe
  • Sheftalia (Cypriot Lamb and Pork Sausage) Recipe
  • Cevapi (Southeastern European Meat and Onion Sausages) Recipe
  • Grilled Moroccan-Spiced Rack of Lamb Recipe


Succulent Crown Roast of Pork: A Showstopping Holiday Centerpiece

Impress your guests with this majestic crown roast of pork, a stunning yet surprisingly simple dish that’s perfect for special occasions and holiday feasts.

When it comes to show-stopping pork dishes, the crown roast reigns supreme. Unlike its richer cousins like suckling pig or porchetta, this elegant roast offers a leaner, more toothsome experience that’s sure to delight your dinner guests.

Best of all, creating this regal masterpiece is far easier than you might think. Let’s dive into the royal treatment of pork!

What Makes a Crown Roast So Special?

A crown roast is crafted from a bone-in pork loin, carefully shaped into a circular masterpiece with the ribs pointing skyward like a majestic crown. For the best results, opt for a roast formed from two bone-in loins joined end-to-end, creating a perfect circle without compromising the meat’s integrity.

While the ‘crown’ shape is purely aesthetic, it transforms an ordinary pork roast into a feast for the eyes as well as the palate. Plan for about one and a half ribs per person, or two if you’re hoping for delicious leftovers.

The Secret to Perfectly Cooked Pork: Temperature is King

At its heart, a crown roast is essentially a collection of attached pork rib chops. As a fast-twitch muscle, pork loin requires precise temperature control to achieve the perfect balance of juiciness and doneness.

Unlike slow-twitch muscles that benefit from long, low-temperature cooking to break down connective tissue, pork loin is at its best when cooked to a precise internal temperature of 140°F (60°C). Exceed this, and you risk drying out your royal roast.

The Low and Slow Approach for Even Cooking

To achieve pork perfection, we’ll employ a two-step cooking method: 1. Start with a low oven temperature of 250°F (120°C) to gently bring the entire roast to the ideal internal temperature. 2. Finish with a brief blast of high heat at 500°F (260°C) to crisp up the exterior for that irresistible contrast of textures.

This method ensures your crown roast is cooked evenly from edge to center, resulting in juicy, tender meat throughout.

December 2011

Recipe Details

Regal Crown Roast of Pork Recipe


  • One 6- to 10-pound (2.7- to 4.5kg) crown roast of pork (12 to 20 chops; see note)

  • Kosher salt and freshly ground black pepper


  1. Preheat your oven to 250°F (120°C) and position the rack in the center. Generously season the pork roast with salt and pepper, ensuring even coverage. Place the seasoned roast on a wire rack set within a rimmed baking sheet. Roast until the internal temperature reaches 140°F (60°C), which typically takes about 2 hours. Remove from the oven and tent with foil, allowing it to rest for at least 15 minutes but no more than 45 minutes. During this time, increase your oven temperature to 500°F (260°C). Return the rested roast to the hot oven and cook until the exterior is crisp and beautifully browned, approximately 10 minutes. Remove from the oven, tent with foil once more, and let it rest for 15 minutes. To serve, carve between each rib, presenting your guests with perfectly cooked pork chops fit for royalty.

Special Equipment

Wire rack, rimmed baking sheet, instant-read thermometer

Pro Tips for Crown Roast Success

Plan ahead: Contact your butcher at least a day or two in advance to ensure they can prepare your crown roast to perfection.

Get creative with aromatics: While salt and pepper create a classic flavor profile, feel free to experiment with minced garlic, fresh herbs, or even citrus zest for a personalized touch.

Protect those ribs: To prevent charring on the rib ends, cover each with a small piece of aluminum foil. Some chefs prefer the rustic look of slightly charred bones – the choice is yours!

Explore More Pork Perfection

  • Pork Loin Roast With Winter Vegetables
  • Garlic- and Herb-Roasted Pork Loin With Crackling and Spiced Apple Chutney
  • Ultra-Crispy Slow-Roasted Pork Shoulder
  • Cuban-Style Roast Pork Shoulder With Mojo
Nutrition Facts (per serving)
237 Calories
13g Fat
0g Carbs
29g Protein
Nutrition Facts
Servings: 12 to 30
Amount per serving
Calories 237
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 95mg 32%
Sodium 283mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 29g
Vitamin C 0mg 0%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 390mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


24 Mouthwatering Cast Iron Skillet Recipes You Need to Try

Discover the magic of cast iron cooking with these 24 irresistible recipes that will transform your meals from ordinary to extraordinary. From sizzling steaks to gooey desserts, your trusty skillet is about to become your new favorite kitchen companion.

A cast iron skillet is a kitchen essential that every home cook should own. Its versatility, durability, and ability to retain heat make it perfect for creating delicious meals on the stovetop, in the oven, or even on the grill. Contrary to popular belief, cast iron is easy to season and maintain, making it a go-to choice for both novice and experienced cooks alike.

The Cast Iron Advantage: Seasoning and Care Tips

Cast iron shines when it comes to high-heat cooking, such as searing steaks or charring vegetables. But its uses go far beyond that – you can sauté, bake bread, or whip up a mouthwatering dessert all in the same pan. To keep your cast iron in top shape, follow these simple tips:

  • Season your pan regularly with oil to maintain its non-stick surface
  • Clean with hot water and a stiff brush, avoiding soap when possible
  • Dry thoroughly after washing to prevent rust
  • Store in a dry place with a paper towel to absorb moisture

Now that you’re armed with the knowledge to care for your cast iron, let’s dive into these 24 delectable recipes that will put your skillet to work and have your taste buds dancing with joy.

1. One-Pan Chicken, Sausage, and Brussels Sprouts

Elevate your weeknight dinner game with this flavor-packed one-pan wonder. Succulent chicken thighs and savory Italian sausage join forces with crispy Brussels sprouts and sweet shallots, all nestled in a cast iron skillet. The secret weapon? A mouthwatering rub of mustard, honey, and fragrant rosemary that takes this dish from good to unforgettable.

2. Creamy Garlic Chicken Spanakopita Skillet

Transport your taste buds to the sun-soaked shores of Greece with this ingenious twist on traditional spanakopita. This hearty skillet meal combines tender chicken, vibrant spinach, and a luscious garlic-feta sauce, all topped with crispy phyllo for that perfect crunch. It’s a Mediterranean feast that comes together in just one pan!

3. Sweet and Savory Corn Casserole

Prepare to fall in love with this irresistible corn casserole that strikes the perfect balance between sweet and savory. Fresh corn kernels mingle with a medley of aromatics, spices, and a trio of dairy delights – milk, heavy cream, and cheese. The result? A comforting dish that’s sure to become a family favorite, no matter the season.

4. Butter-Basted, Pan-Seared Thick-Cut Steaks

How to Butter-Baste a Steak

Unlock the secret to restaurant-quality steaks right in your own kitchen. The cast iron skillet’s superior heat retention creates the perfect environment for achieving a mouthwatering crust while keeping the center juicy and tender. Master the art of butter basting and prepare to wow your dinner guests with steakhouse-worthy results.

5. Chocolate Chip Skillet Cookie

Indulge your sweet tooth with this show-stopping skillet cookie that combines the best of both worlds – the crispy edges of a perfect cookie with the gooey, fudgy center of a decadent brownie. This Southern-inspired treat is the ultimate crowd-pleaser, perfect for sharing (or not) with friends and family.

6. Perfect Pan-Seared Pork Chops

Say goodbye to dry, flavorless pork chops and hello to juicy, perfectly cooked masterpieces. By employing the reverse-sear technique, you’ll achieve pork chops with a beautiful golden crust and a tender, succulent interior. It’s a foolproof method that will have you rethinking everything you thought you knew about cooking pork.

7. Spanish-Style Blistered Padrón Peppers (Pimientos de Padrón)

Transport yourself to the tapas bars of Spain with this simple yet addictive dish. The intense heat of the cast iron skillet creates perfectly blistered Padrón peppers that are smoky, salty, and utterly irresistible. Serve these as an appetizer or side dish and watch them disappear in minutes.

8. Korean Corn Cheese

Embark on a flavor adventure with this unique Korean-inspired dish that’s taking the culinary world by storm. Sweet corn kernels are elevated with a savory blend of butter, doenjang, and Chinese mustard, then topped with a blanket of gooey, melted cheese. It’s a fusion of flavors and textures that will leave you craving more.

9. The Best Potato Hash

Transform humble ingredients into a satisfying meal with this versatile potato hash. Crispy potatoes, your choice of mix-ins, and perfectly cooked eggs come together in one skillet for a dish that’s equally at home on the breakfast, lunch, or dinner table. The possibilities are endless, so let your creativity shine!

10. Easy No-Knead Olive-Rosemary Focaccia With Pistachios

Become a bread-making pro with this deceptively simple focaccia recipe. The magic lies in the highly hydrated dough that requires no kneading or stretching – just mix, rest, and let it work its magic in your cast iron skillet. Topped with briny olives, fragrant rosemary, and crunchy pistachios, this bread is a true showstopper.

11. Hummingbird Skillet Cake

Bring a taste of Southern charm to your table with this delightful skillet version of the classic Hummingbird cake. Bursting with tropical flavors of pineapple and banana, and topped with a velvety cream cheese frosting, this casual yet impressive dessert is perfect for potlucks, picnics, or any occasion that calls for a little sweetness.

12. Foolproof Pan Pizza

How to Make a Pan Pizza

Achieve pizzeria-quality results in your own kitchen with this foolproof pan pizza recipe. The cast iron skillet creates the perfect environment for a thick, puffy crust that’s crispy on the outside and tender on the inside. Load it up with your favorite toppings and prepare to never order delivery again!

13. Easy Pull-Apart Pepperoni Garlic Knots

Impress your guests with these irresistible pull-apart garlic knots that look fancy but come together with ease. Loaded with pepperoni, Parmesan, garlic, and herbs, these buttery bites are the perfect accompaniment to any meal or as a standalone snack. Using store-bought pizza dough makes this recipe a breeze without sacrificing flavor.

14. Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Satisfy your comfort food cravings with this crowd-pleasing tamale pie. A savory filling of ground beef chuck, spices, and vegetables is topped with a golden brown butter cornbread crust, all cooked to perfection in your trusty cast iron skillet. It’s a one-pan wonder that’s sure to become a regular in your dinner rotation.

15. French Onion Strata (Savory Bread Pudding)

Elevate your brunch game with this decadent French onion strata. This savory bread pudding combines all the flavors you love in French onion soup – caramelized onions, crusty bread, and gooey Gruyère cheese – in a creamy, comforting package. It’s a versatile dish that’s equally at home on the breakfast, lunch, or dinner table.

16. Grill-Baked Smoked Ancho Chile Skillet Brownie

Take your dessert game to new heights with this smoky, spicy, and utterly indulgent skillet brownie. The magic of the grill and cast iron combine to create a brownie with the perfect texture – crispy, chewy edges and a rich, fudgy center. The addition of smoked ancho chiles adds a subtle heat and complexity that will keep you coming back for more.

17. Baked Eggs With Creamy Greens, Mushrooms, and Cheese

Start your day off right with this nutrient-packed skillet of baked eggs. A bed of creamy greens, mushrooms, and aromatics creates the perfect nest for perfectly cooked eggs with set whites and runny yolks. It’s a restaurant-worthy breakfast that comes together easily in your own kitchen.

18. Yeast-Raised Angel Biscuits

Experience biscuit nirvana with these heavenly angel biscuits. Combining the best qualities of traditional biscuits and dinner rolls, these buttery, tender morsels are a Southern staple for a reason. The cast iron skillet ensures even cooking and that coveted golden-brown bottom, making these biscuits truly irresistible.

19. Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chili

Transform leftover pork shoulder into a mouthwatering meal with this crispy, flavorful hash. The cast iron skillet’s even heat distribution ensures that every bite is perfectly crisp, while the combination of charred asparagus and spicy serrano chili adds depth and complexity to the dish. It’s a delicious way to give new life to your leftovers.

20. Crispy Cheese- and Kimchi-Topped Skillet Rice

Discover your new favorite comfort food with this addictive skillet rice dish. The cast iron pan works its magic to create a crispy bottom layer of rice, while the gochujang-spiked kimchi and melty cheese topping add layers of flavor and texture. It’s a satisfying meal that comes together quickly with pantry staples.

21. Pumpkin Skillet Coffee Cake With Streusel Topping

Embrace the flavors of fall with this irresistible pumpkin skillet coffee cake. Neither quite a cake nor a muffin, this unique treat boasts a moist, tender crumb and a crunchy streusel topping that will have you coming back for seconds. The 10-inch skillet format makes it perfect for sharing at your next brunch or afternoon tea.

22. Easy Skillet Cassoulet

Enjoy the flavors of classic French cassoulet in a fraction of the time with this easy skillet version. Loaded with sausage, beans, and aromatics, this hearty one-pan meal comes together in just 30 minutes. It’s the perfect solution for busy weeknights when you crave something comforting and delicious.

23. Korean-Style Fire Chicken (Buldak) With Cheese

Spice up your dinner routine with this bold and flavorful Korean fire chicken. Tender chicken thighs are coated in a fiery gochujang-based sauce and topped with a layer of melty cheese for the ultimate comfort food experience. The cast iron skillet ensures even cooking and easy cleanup, making this dish a weeknight winner.

24. Lemony Broiled Potatoes With Halloumi Cheese

End our culinary journey on a high note with this Greek-inspired potato and cheese dish. Thinly sliced potatoes are infused with bright lemon flavor and topped with golden-brown halloumi cheese for a side dish that’s sure to steal the show. The cast iron skillet’s ability to go from stovetop to broiler makes this recipe a breeze to prepare.

With these 24 mouthwatering recipes in your arsenal, your cast iron skillet is about to become the most-used pan in your kitchen. From savory one-pan meals to decadent desserts, these dishes showcase the versatility and magic of cast iron cooking. So grab your skillet, fire up the stove, and get ready to create some unforgettable meals!

Gluten free,Vegetarian,Keto,Low-carb,Carnivore

Irresistible Chinese Spareribs: A Flavor-Packed Feast

Discover the secret to making mouthwatering, sticky-sweet Chinese spareribs at home!

Transport your taste buds to the bustling streets of Chinatown with these delectable Chinese-style barbecue spareribs. A beloved form of siu mei (Cantonese roasted meats), these ribs are a showstopper at any gathering.

While traditional char siu often features pork shoulder, our recipe uses succulent spareribs for the perfect finger food experience. Get ready to lick your fingers clean – these ribs are that good!

We’ve skipped the artificial red coloring, letting the natural beauty of the caramelized marinade shine through. The result? Ribs that are as visually stunning as they are delicious.

Our marinade stars hoisin sauce, a rich and complex fermented soybean concoction, elevated with aromatic five-spice powder. A touch of honey creates that irresistible lacquered finish you’ll be dreaming about for days.

While restaurants might use specialized ovens, our home method delivers restaurant-quality results. We start low and slow for tender meat, then crank up the heat for that perfect sticky-sweet exterior. Get ready for ribs that rival any Chinatown window display!

Recipe Update: April 2011

We’ve fine-tuned this recipe to ensure perfectly cooked ribs every time. Expect precise doneness indicators and adjusted cooking times for foolproof results.

Recipe Details

Chinese Spareribs Recipe


  • 1 tablespoon Chinese five-spice powder

  • 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total) (see note)

  • 1/2 cup (120g) hoisin sauce

  • 1/4 cup (60ml) Shaoxing wine or dry sherry

  • 2 tablespoons (30ml) soy sauce

  • 1/4 cup (80g) honey


  1. Embrace the aromatics! Generously coat your ribs with five-spice powder, massaging it into every nook and cranny. Set aside and let the spices work their magic.

  2. Create flavor central! In a large zipper-lock bag, combine hoisin sauce, Shaoxing wine, soy sauce, and honey. Add your spice-rubbed ribs and massage the marinade into the meat. Seal the bag, removing excess air, and refrigerate. Let the flavors meld for at least one night, or up to three for maximum impact.

  3. Showtime! Preheat your oven to 375°F. Remove ribs from the marinade, letting excess drip off (but save that liquid gold!). Prepare a baking sheet with foil and a wire rack. Arrange ribs on the rack and cover with foil. Roast for about 1 hour 15 minutes, until a paring knife slides in with little resistance. Now for the grand finale – remove the foil, brush with reserved marinade, and crank the heat to 450°F. Roast for 20 more minutes, basting and rotating once, until your ribs are gloriously charred, glazed, and irresistible. Let them rest for 10 minutes (if you can resist!) before serving.


Craving that classic red hue? A few drops of food coloring in the marinade will do the trick.

Baby back ribs work beautifully in this recipe too – chef’s choice!

Can’t find five-spice powder? Make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (or substitute ginger for a twist).

Read More

  • Serious Entertaining: A Dim Sum-Inspired Chinese Food Party
Nutrition Facts (per serving)
531 Calories
35g Fat
32g Carbs
24g Protein
Nutrition Facts
Servings: 3 to 5
Amount per serving
Calories 531
% Daily Value*
Total Fat 35g 44%
Saturated Fat 10g 51%
Cholesterol 115mg 38%
Sodium 1007mg 44%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 25g
Protein 24g
Vitamin C 0mg 2%
Calcium 50mg 4%
Iron 2mg 13%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.