Dove Carnitas

Recipe by: Adam Van Sant

12 to 15 whole dove breast
-1 lb. salt pork
-1/3 c. lard or canola oil
-1 onion quartered
-3 chipotle chilies in adobo sauce
-4 cloves garlic roughly chopped
-1 orange halved
-2 limes halved
-2 Mexican cinnamon sticks
-2 bay leaves
-1 TBS. Dried Mexican oregano
-1 14 oz. can diced pineapple
-2 (12 oz.) cans of coke
-Corn tortillas (thicker the better)
– Queso Fresco cheese crumbled
-Pico de Gallo


Heat lard or oil in a large Dutch oven or stock pot over medium heat.  Cube salt pork into 1 in. cubes.  Add salt pork to pot and cook until pork is browned and crispy.  Add onion, chipotles, oregano, cinnamon, bay leaves, and pineapple.  Cook for 1-2 minutes until fragrant. Add Dove breast to pot along with 2 bottles of coke. Squeeze the orange and limes and place into the pot.  Stir to combine.  Reduce heat to medium low and simmer for 1 1/2 hours until dove is tender.  Remove dove breast, salt pork, and pineapple with slotted spoon and reserve the cooking liquid.  Let dove cool slightly and shred the breasts with fingers.  Lightly chop pineapple along with salt pork and mix in with the dove meat.  Heat a large griddle or large skillet over medium heat.  Lightly char the tortillas on griddle then wrap in aluminum foil to keep warm.  Lightly coat the griddle with oil and add dove and pineapple to the griddle.  Ladle some of the cooking liquid to the meat to keep it moist.  Once meat has a nice char and pineapple has caramelized remove from griddle.  Serve with warm tortillas, sliced avocado, pico de gallo, and top with queso fresco.


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