Hey everyone hope you're having an amazing day. It's mark wiens, i'm in phoenix arizona and today for lunch, have an incredibly special meal to share with you. Today. We're gon na go eat the best carnitas, oh wow, which is pork and literally a jacuzzi bathtub of boiling oils and meat juices.

You could fit in there and we are gon na hang out we're gon na see some of the cooking process. I'm gon na share. All of the cooking, all of the bubbling meat juices and the incredible carnitas and tacos all with you in this video, so here we go again we're in phoenix. Where are we at? Where are we going for lunch today? This is probably my favorite.

No, no, my favorite carnitas in phoenix, your hometown mexican corral, melinda, michoacan, they're good, really, really good. I can smell it smell that that's delicious, oh yeah. The aroma of cardinitas is in the heatwave. The entire cloud is probably carnitas.

It's gon na rain carnitas on us, but anyway, they've arranged we're gon na, hopefully see a bit of the process of how they prepare their carnitas. We're gon na see the process, which is actually very unique and we'll be hearing how it's made and watching how it's made and then, of course we are to have a feast of carnitas uh again the restaurant is called mexican coral and already i love the entrance. I love the yellow and red signs and what a banner milindo michoacan. Okay, let me translate that, for you ready not only mexican food but also a little piece of the soul of mexico.

Oh that's beautiful! That is like the greatest banner ever that's the greatest slogan! Ever buenos dias is really nice nice to meet you awesome jesus. My name is thank you for having us yeah. We go. It's amazing just step into the restaurant and the warm friendliness and the aroma of bubbling pork is irresistible.

Oh, that rice smells so good. That is literally jacuzzi sized you could fit in there and take a bath. That's a jacuzzi of bubbling pork. Do this! What part have you isolated here this one right here? This is probably my favorite very tasty.

You know he's an expert when he he fishes out his favorite part of the pig in the jacuzzi with a flat shovel a neat trick. This is my first ever time to stir a carnitas jacuzzi. As soon as we came in to smell um, the aroma, it smells so good mexican coral, so typically carnitas would be like a coffee where the pork, where the pig is boiled in its own fat, but theirs is a little bit different and it's a little different. They actually use like avocado oils and other and other things, but they don't use no fat.

You believe that, but trust me they're good and this recipe is it's a 400 years ago, but we masterize the recipe and we improve it. We don't use a large. You know pork lark to cook carnitas, we use a mix of several oils and that makes our carnitas really good and juice really juicy. You know not greasy and you want to try.

You want to try them and then you're going to fell in love immediately with my carnitas. I think for sure i will again most carnitas would be boiled in lard in their own fat, but this is a mix of oils, but mainly avocado oil. So that's going to be incredible to taste. How long does the carnitas need to boil for four hours? Okay is oh that jalapeno just fumes a cloud of jalapeno steam just smells incredible and i love jalapenos, and so when it comes to the carnitas and actually cooking everything teresa who is enrique's wife, she is the chef perfected, the recipes she's in charge of the kitchen, The carnitas boil for approximately four hours and as they continue to boil, you can see how the color of that oil and the broth starts to change to almost a milky oily liquid and because it has about at least another couple hours before this batch is ready.

They have the previous batch that we're gon na start eating immediately so she's gon na auntie is gon na get started chopping up some of that carnitas and we're about to start eating incredible. My mouth is empty right now, but it's exploding with flavor and there's nothing in my mouth already. I have like juices coming out from places i didn't know existed. So this is what i always get when i come here.

It's a combination. That's why they call it carnitas. It means like different pieces of meat, so you got here buche and skin skin and then the pork which is called masis as well. But here how it tastes really good, is to make a taco a combination of all three meats.

You're gon na see how juicy you're gon na see how flavorful and uh it's gon na have to be one of your top tacos here, okay, one quick question: mexi papa is carnitas, always pork or can it be made with other meats? It's pork spray, pork, pork! It's pork automatically they're preparing to serve us the cabernets, but something i love immediately about this place is that it's completely family run. It's so laid back. It's so friendly, you're, literally entering this restaurant and it's like you're entering auntie's house. The recipes are all from her and her family.

Oh, this is a beautiful restaurant, a beautiful place to support and their carnitas, as i just had that first taste are extraordinary, but they're, just preparing us, the full carnitas plate and all the side dishes and we're about to start eating. First yeah sure i can slide in. I can slide into the side here right here. Brother, oh carnitas, man come on now.

This is this. Is this is beautiful? Are you happy very happy i'd like to stick my head in that plate after a swim after the swim, so here's the thing with carnitas your taco got ta be mixed, so you're gon na put a little bit of everything all right, and so that's why that's? Why they serve it all together like this? Yes, so you have the you have the actual meat you have the skin. You have the intestines all on this plate, yes, and then to make it a little fresh, you can put some pico and then check this out. They made some habanero a little excavation.

What's it called thank you. You go with the meat first. Yes, let's build your own. You got ta.

Have that ratio correct? Yes, the correct ratio. You almost want equal skin to meet i'll load. You guys up with some pico. Oh yes, hit me with that habanero.

You can already feel the the jiggliness of it in your palm slice of jalapeno. Are these pickled jalapenos? This is one extraordinarily beautiful taco that we just saw come out of the bubbling. Jacuzzi cheers. Oh wow! Is that good or what so much happening in there? The flavor keeps on coming.

It's like a giant carnitas party in this tortilla. Oh that's extraordinary. I was just going to say: mexico is totally right because you've got the meat. You've got the jiggliness that counterbalances each other and because, of course, the the meat is still rich.

It's not greasy, but it's rich, so the pickled jalapeno, the pico de gallo, just elevates that freshness jeffrey's. So good i mean you want to try to drop. Yeah doesn't eat it, let's be before i put this on. I just want to say, as it doesn't need it, but that never stopped us before.

That is outrageous. I want a little bit more of that. How, by noodle that skin, that skin is so soft. It just melts in your mouth, you don't even notice it's there.

You do not need to chew it. It slides down now a little salty flavorful, a little greasy. I mean this is good butcher. That's that is so unbelievably good.

Actually, it's a stomach! I'm sorry! Oh! It's stomach. Okay, i've been saying it's intestines, but it's actually stomach. It's almost you almost when it touches your tongue. You almost think it's going to be chewy and then it just like just chews apart so easily.

It's almost unbelievable, sir lots of people go and they get the just to meet alone, but you would never do that. Would you could you say what? Oh? No, no, no, no um a taco like this. With everything in there they say it's for educated pallets, so we're here to educate. So you cannot have a taco de carnitas.

Without a masisa dabuche and a cuaritos you got ta, you got ta have them all together. Fresh pico and a little slice of jalapeno neat skinned stomach. That's the perfect combination of textures in your mouth. All at the same time, do i shouldn't wait for jeffrey sure.

I wouldn't wait that that shows a lot of love there mixie! Oh, look! What they're, bringing over there wow? Oh they're, so amazing! Well, they said they had a surprise for us wow. Nobody tapped me! Please! You have to put some portion of carnitas in the tortilla and after that, you, you put some mexican cactus. You know and the sauce uh you like it more that is up to you, but when you combine or mix uh cactus with carnitas, we call them stucco, because in michoacan the indigenous people from shrakan we call them tarascos. You know that's why this is a darasco taco with cactus carnitas and cactus.

It's really good. I watch the pro. Do it watch your spread right here? Oh what a team this! My friends is a tarasco taco. Now this one got everything and more look at that tail.

It's stupid, delicious yeah, baby delicious in the cactus and then that cactus has a little snap to it. The bean smear oh mike's, a pro now the backhand, i'm working on my backhand. That's a pro move that cactus you want to go for the whole thing. Oh, it's like a it's like a baseball glove.

Yes, of course, right there on the side i got ta say something man you took mexi papa to school with a taco, that's very hard to do brother. Look at that! Taco man speechless. I love it with the nopal. It kind of has this extra gooey almost a little bit of a slimyness texture to it.

That goes so well with the sharpness of the meat, and what exactly is a michelada michelada? Usually a mixture? What is uh, they usually put out v8 tomato and end up with chamoy they put tahin and um. Chamoy is kind of a salty plum or something yeah. It looks. Is it salty tamarind, there's chili, there's a celery.

Stick in here, there's shrimp hanging off the edge and then the main liquid is like a v8 like a tomato juice, vegetable juice and also des moines, and also you know the water. You boil the cream shrimp juice too. I mean the shrimp juice too cheers brothers. Oh love it game.

Changer in this one's is a shrimp broth to put in here shrimp broth. You know your beverage. I've gone for a lot of a lot of micheladas and uh. I don't i don't recovery ever anybody uses some shrimp rock, but you feel it.

You taste it right in there yeah it's got a little bit of the ocean a little bit the absolute perfect complement to the carnitas. This is so refreshing, it's so cool again, it's like a soup, but a beverage all at the same time. Together. That's so good! Oh, that's a pro move right there, oh yeah.

We also got surprised with hot dogs for this meal. I think they're, special hot dogs we've got ta, try it we're going in, i think something a bite and a chase. Oh, i want tasty dog. It's like candy.

The snap of it is impressive. That is the way with mexicans. We do carnitas and carne asada barbecue. You know our mexican barbecue the style.

That is the way you add links to the carnitas or carne sala and you're gon na add more flavor to the plate. For your it's one of those beverages that you just as much as we were to explain it to you, how it tastes you have to experience it for yourself, it's just totally. I mean it doesn't sound nearly as good as it tastes. It tastes incredible and you just have to experience it.

Okay, mexi papa said we have to try some tacos sizzle them in their own fat over the hot griddle puts it in a hot, fresh tortilla and then adds on some caramelized, onions and jalapenos. That looks so crispy so caramelized. We have to eat it immediately off the griddle intestines. Oh, you can yeah in every shoot.

You can see the the bubbles of pig fully loaded. Oh it's so hot! That's even hotter! Repeat this baby! That's insane soft crunchy! At the same time, caramelized just the perfect chewiness. Now are these the the three parts that were in the carnitas, yes, which then refried? That is the key like the first taco we ever had. I need this, oh and so.

Finally, as we were eating, the first hot dog the owner was telling us about asked us if we had ever had a hot dog filled with cheese, that same hot dog, that spicy hot dog, wrapped in foil and grilled, and here it is. It appears before us, with nopal covered in cheese jump in on this. This might be the most unique taco. I've ever had trying to figure out how we're gon na eat this.

I think we have to pick it up like a taco, a nopal taco. You know if that is not a a unique food, a cactus chalupa. I like this. Let's go that is another level stuff here unseen mexican food.

This might be the the most hilarious taco we've ever eaten here, it's like a cactus chalupa or something like that. This year, the amazing couple behind mexican coral, enrique teresa, enrique and teresa, so just want to say a huge thank you. Thank you enrique and mark wiens, 100 approved and jeffrey murray, 101 approved walking out of mexican coral. That was one of those meals where you just come out of.

You enter the doors and you come out a different person. It's everything that i love about food, starting with enrique and his wife teresa, who are just absolutely incredible so friendly, so warming so hospitable. They invited us over to their house for a barbecue afterwards, after we finished their meal but they're, they just make all the difference, and then, on top of that, i love that it's just they're so passionate about what they do. They put their heart, their entire lives.

In their heart and their everything they have into their cooking into their carnitas into all of the food, and then on top of that, you take your first bite of that carnitas and it just blows your taste buds out of this world and a huge thank you To jeffrey to mexi, papa mexi papa for bringing me here and yeah i'll have all their information in the description box below when you're in phoenix. You must come to eat at mexican corral support their family business and the most beautiful carnitas that you might ever have, and so that's going to wrap it up for this video. I want to say huge thank you for watching. Please remember to give this video a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe and also click the little bell icon.

That way, you'll immediately get notified of the next video that i published thanks again for watching goodbye from phoenix arizona, and i will see you on the next video.