Crispy Carnitas Tacos Recipe

Name: Crispy Carnitas Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork shoulder blade roast; 1 large onion, quartered; 8 garlic cloves, chopped; ¼ cup dried ancho chile powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon Mexican oregano; 2 tablespoons salt; 1 bay leaf; 6 fresh jalapeno peppers, stemmed and chopped; corn tortilla; lettuce; Cotija cheese; tomatoes; avocados, diced or guacamole; pico de gallo; salsa; sour cream; onions or scallion, diced

Servings: persons

3 lbs pork shoulder blade roast
1 large onion, quartered
8 garlic cloves, chopped
¼ cup dried ancho chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 tablespoons salt
1 bay leaf
6 fresh jalapeno peppers, stemmed and chopped
corn tortilla
lettuce
Cotija cheese
tomatoes
avocados, diced or guacamole
pico de gallo
salsa
sour cream
onions or scallion, diced

1
In large pot, cover pork with water.
2
Add seasonings and bring to boil.
3
Reduce heat and simmer covered for 2 1/2 to 3 1/2 hours or until meat is very tender and begins to fall apart.
4
Remove meat from liquid and coarsely shred pork discarding any fat.
5
Quickly dip corn tortillas in hot oil just long enough to soften.
6
Place 1 to 2 T of shredded carnitas across the center of softened tortilla.
7
Fold tortilla over and secure with metal clip or with toothpicks.
8
Repeat process until all tacos have been prepared.
9
Heat 3/4 inch of oil in a heavy swallow skillet 370 degrees.
10
Place 2 to 3 tacos in oil.
11
Brown on one side and turn over and repeat on the other.
12
Remove taco to absorbent paper and remove clip or toothpicks.
13
Separate shell slightly and insert shredded lettuce, tomato, and top with cheese.
14
Serve immediately with refried beans, rice, and table condiments of your choice.

1202

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 lbs pork shoulder blade roast, 1 large onion, quartered, 8 garlic cloves, chopped, ¼ cup dried ancho chile powder, and more.

Yes, Crispy Carnitas Tacos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Carnitas Tacos

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