🌮 Carnitas tacos
Carnitas tacos are tortillas filled with slow-cooked pork that is tender inside and crisp at the edges, topped simply with chopped white onion, fresh cilantro and a squeeze of lime. Salsa is added to taste. They are a staple of Mexican street food and taquerias, usually eaten two or three at a time.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg pork shoulder, cut into chunks
- 12 small tortillas
- 1 white onion, finely chopped
- A bunch of cilantro, chopped
- 2 limes, cut into wedges
- 1 orange, 3 garlic cloves, 1 tsp cumin, 2 bay leaves, salt
- 2 tbsp vegetable oil
Method
- Put the pork in a pot with the orange juice, garlic, cumin, bay leaves, salt and water to half cover; simmer about 2 hours until tender and the liquid has evaporated.
- Add the oil and let the pork fry in its own fat, turning, until golden and crisp at the edges.
- Shred or chop the pork.
- Warm the tortillas in a dry pan.
- Fill with pork, top with onion and cilantro and serve with lime.
How to make it lighter
- Count your tacos: two tacos with plenty of onion and cilantro make a satisfying portion.
- Drain the pork well on paper before filling the tortillas.
- Use small tortillas rather than large ones.
History
Carnitas originate in Michoacán, and tacos are the most common way they are eaten across Mexico and in Mexican restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →