the best taco in America!

A few days ago, we went to celebrate the birthday of a friend of a Benji, He is only older than her by two weeks . They always play on the floor at Church together, so we couldn't miss her birthday party.:)

 At the party there was a taco extravaganza and the tacos were so delicious! The host told us that the carnitas tacos were supposed to be eaten with a special avocado salsa and that they had been named the best taco in America by a magazine!. So I wanted to look for the original recipe (she gave it to me). And now I want to share it with all of you, and you have to try it.:)

Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeno chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1Tab olive oil
1 firm-ripe avocado peeled and diced
1/2 cup minced onion
11/2 to 2 Tab lime juice
Salt

1.  In a blender or food processor, whirl tomatillos, chilies, garlic,
and cilantro until coarsely pureed.  Pour into a bowl

2.  Stir in Olive oil, avocado, and onion.  Add lime juice and salt to taste.

Carnitas

1 boned, tied pork shoulder or butt (4-5 lbs)2 onions, peeled and quartered
4 stalks celery rinsed and cut into chunks
4 cloves garlic, peeled
2 dried bay leaves
2 teaspoons dried thyme
1 teaspoon salt
1/2 cup milk

1.  Rinse pork and put in a 6-8quart pan.  Add onions, celery, garlic,
bay leaves, thyme, 1 teaspoon salt, ad enough water to cover
meat---21/2 to 31/2 quarts.
2.  Bring to a boil over high heat; cover reduce heat, and simmer
until meat is very tender when pierced, 2 to 21/2 hours.  With slotted
spoons, transfer pork to a 9 by 13 inch pan; reserve cooking juices.
Use 2 forks to pull meat into large chunks. Pour milk over meat.
3.  Bake pork in a 325 oven until drippings are browned, about 1 hour,
stirring and scraping pan occasionally.
4.  Meanwhile, pour reserved juices through a strainer into a bowl;
discard residue.  Skim and discard fat.  Return juices to pan. Boil
over high heat until reduced to 2 cups, about 45 minutes.
5.  When pork drippings are browned add 1 cup of the reduced juices;
scrape drippings free and stir meant, breaking into smaller pieces.
Bake until juices have evaporated and drippings are browned, about 15
minutes, stirring occasionally.  Repeat step, using remaining juices,
and cook until meat edges are crisp and browned, 15 to 20 minutes
loner. Season to taste with salt.

Eating the tacos, we proved for ourselves that the taco definitely earned its name. And I am from the country of the tacos, so believe me, if you make them, you will like them :)