Maria is from Quiroga, Michoacán in Mexico. This town is famous for its carnitas, slow-cooked in lard until crispy and juicy. Here's her Calabaza Carnitas recipe:

‍

Ingredients: • 2 cups Calabaza • 1 cup vegetable broth (to rehydrate) • 2 tbsp orange juice • 1 tbsp lime juice • 1 tsp cumin • 1 tsp oregano • 1 tsp smoked paprika • ½ tsp garlic powder • ½ tsp onion powder • 2 tbsp olive oil • Salt to taste

‍

Directions: 1. Rehydrate the Calabaza in warm vegetable broth until soft (about 10 minutes), then drain. 2. Toss the Calabaza with orange juice, lime juice, cumin, oregano, smoked paprika, garlic, and onion powder. 3. Heat olive oil in a skillet over medium-high heat. Add the seasoned squash and cook until golden and slightly crispy. 4. Serve on warm tortillas with diced onion, cilantro, and salsa verde.

‍

Follow Maria on Instagram or Facebook <links>