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Szechuan Peppercorn Carnitas

PREP: 20min•COOK: 180min

Traditional carnitas meets Sichuan's má là — the numbing-spicy double sensation from Sichuan peppercorns and dried chiles. The slow braise is Mexican; the electric tingle is entirely Sichuan. Both traditions end in the same place: fat rendered, edges crisped.←Back to Taco Base Recipes

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