Carnitas de Pato Tacos

• 12 6-inch corn tortillas
• 2 tbsps vegetable oil
• 1 cup red onions , diced
• 1 cup cotija cheese , grated
• 1 cup cilantro , chopped

CARNITAS DE PATO

• 4 lbs duck legs and thighs
• 2 lbs duck fat or lard
• 1 medium onion , peeled and sliced
• 6 cloves garlic , peeled and smashed
• 10 whole peppercorns
• 5 bay leaves
• 3 dried chipotle chiles
• 1 tbsp Mexican oregano
• 2 sprigs fresh thyme
• 1 stick canela (Mexican cinnamon)
• 1/2 cup orange juice
• 1 cup Coca-Cola
• 1 cup light Mexican beer , like Tecate
• 6 oz condensed milk
• 2 tbsps kosher salt

CURE

• 2 cups kosher salt
• 1 cup granulated sugar
• 1 tbsp Mexican oregano
• 5 bay leaves , ground
• 1 stick canela , crushed
• 1/4 tsp cloves , ground
• 1/2 tsp allspice , ground
• 1 tbsp black pepper , freshly ground
• 2 tbsps chipotle chiles , chopped and canned in adobo
• 1 cup orange juice

SERRANO CHILE SALSA

• 1 lb tomatillos , peeled and washed
• 1 medium sized onion , peeled and quartered
• 6 cloves garlic
• 2 to 6 serrano chiles , depending on your spice preference
• 1/2 cup white vinegar
• 1 tsp Mexican oregano
• 2 tbsps kosher salt
• 2 cups cilantro , washed and roughly chopped

Wine Pairing

• Grenache