receta de carnitas con pico de gallo y aceite ahumado
Classic carnitas with pico de gallo to which we add notes and aromas of smoke, caramel and toffee with smoked oil.


  • Small pork ribs
  • 5 tomatoes
  • 1 red onion
  • 1 white onion
  • 2 files
  • Cilantro fresh
  • Green chili
  • 1 head garlic
  • Corn tortillas good quality
  • Arbequina Olive Oil with Oak Smoke


  • First we will prepare the ribs roasted in their own juice. To do this, we will put them in aluminum foil forming a papillote and we will put them in the oven for about an hour at 180-200º.
  • Once roasted, remove the meat from the ribs and set aside.
  • Cortaremos muy finito los tomates, la cebolla morada, la cebolla blanca, el chile verde, la cabeza de ajo y cilantro al gusto.Finely chop the tomatoes, red onion, white onion, green chile, head of garlic and cilantro to taste.
  • We will garnish with the surprising and original Arbequina smoked oil with oak smoke.
  • Serve the carnitas already assembled with the meat and the pico de gallo, finishing with a few drops of lime juice or else serve the already assembled carnitas with the meat and the pico de gallo, ending with a couple of Tropfen Limettensaft or Limettensaft.