Wild Boar Carnitas Tacos with Jicama-Mango Salsa

Ingredients

• 2 medium bay leaves 
• 2 tablespoons coriander seeds 
• 15 servings flour tortilla 
• 3 tablespoons cilantro leaves fresh finely chopped
• 5 medium garlic clove peeled smashed
• 2 cups jicama 
• 15 servings kosher salt 
• 3 tablespoons juice of lime freshly squeezed (from 2 medium limes)
• 15 servings lime wedges 
• 2 cups mangos (from 2 medium mangoes)
• 5  marjoram fresh
• 2  serrano chiles stemmed finely chopped
• 5 pounds boar shoulder wild boneless cut into 2-inch cubes (do not trim the fat)

Equipment

• bowl
• frying pan
• cheesecloth
• kitchen twine

Directions

1. Place the marjoram, garlic, coriander, and bay leaves in a small piece of cheesecloth and tie it tightly with butcher’s twine.
2. Place all of the measured ingredients in a medium bowl, season with salt, and stir to combine. Cover and refrigerate until ready to serve.For serving:When the meat is ready, remove and discard the herb bundle and onion quarters. Increase the heat to medium high and cook until the remaining water has evaporated and just the rendered fat is coating the bottom of the pan. Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over and starting to fall apart, about 20 minutes.
3. Remove and discard any large pieces of unrendered fat.
4. Serve the carnitas in the tortillas, topped with the salsa, with the lime wedges on the side.