Carnitas tacos...
Fall-apart-tender chunks of pork, sprinkled with cheese, drizzled with salsa and wrapped up in a nice corn tortilla. Add a couple of friends and a few beers (or margaritas!) and you've got yourself a fiesta!
I recently discovered Amy Wisniewski's Carnitas recipe on Chow.com, and I'm so thankful I gave her recipe a try. It's my new favorite recipe for carnitas tacos.
The recipe was part of Chow's collection of "No Fail Mexican Favorites," and they're pretty accurate in their description. It would be a challenge to mess up this recipe!
Of course, I couldn't resist throwing in a few chipotle peppers. The spicy, smokey flavor of chipotle goes really well with the pork.
So fire up the stove, call up a few friends and have yourself a delicious fiesta featuring these carnitas tacos!
Enjoy!
Carnitas Tacos - Fiesta Worthy!
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 3 hours |
| Total time | 3 hours, 15 minutes |
| Meal type | Main Dish |
| Slightly adapted from recipe on | Chow |
Ingredients
- 3lb boneless pork shoulder (cut into 2-inch cubes -- leave the fat on!)
- 1 heaped tablespoon dried marjoram
- 1 Tablespoon coriander seeds
- 1 Large bay leaf
- 1 Medium white onion (quartered)
- 1-2 chipotle peppers in adobo sauce (these are spicy -- add or reduce amount to taste)
- 2 Teaspoons kosher salt
- corn tortillas (this amount of pork should make about 12-18 tacos)
- taco condiments of your choosing (e.g., cheese, salsa, lime quarters, cilantro, fresh diced onion, lettuce, sour cream)
Note
Carnitas Tacos are an easy and tasty addition to your menu rotation!
The aroma wafting through your house while the pork is cooking will have everyone's attention. Delicious! I found some "spice pouches" awhile ago and use those instead of cheesecloth to hold the loose seasonings. But cheesecloth tied with butcher's string works just as well. My recipe is adapted from Amy Wisniewski's easy recipe on Chow.com. For a casual fiesta-type gathering, consider serving these carnitas tacos along with Carne Asada, Jalapeno Poppers and Creamy Jalapeno Dip. Quench your thirst with this unique Spinach Margarita.
Enjoy! -- The Recipe Wench
Directions
| Step 1 | |
| Place cut pork, onions, chipotle peppers and salt in heavy-bottom pot. Add just enough water to cover the meat. In a piece of cheesecloth, tie up the marjoram, coriander and bay leaf. Bring to a simmer over medium heat. Using a large spoon, you can skim off any foam that floats to the surface. Continue cooking at a simmer (adjust heat if you need to) for about 2.5 hours or until pork is tender and starting to pull apart. | |
| Step 2 | |
| Remove the cheesecloth packet as well as the onions and large chipotle pepper pieces. Increase the heat and cook until the remaining water evaporates. Reduce heat to low and continue cooking the pork, allowing it to "fry" in the rendered fat. Cook until meat is browned on all sides (about 20 minutes). | |
| Step 3 | |
| Serve on warm corn tortillas with your choice of toppings! | |
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