CARNITAS TACOS RECIPE: HOW TO MAKE IT
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. —Mary Wood, Maize, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 15 minutes
Prep Time 15 minutes
Cook Time 06 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Nutrition Facts : Calories 414 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 789mg sodium, CarbohydrateContent 30g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 28g protein.
TACOS DE CARNITAS RECIPE - NYT COOKING
I don’t know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Provided by Kim Severson
Total Time 2 hours 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Nutrition Facts : @context http//schema.org, Calories 408, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 11 grams, SodiumContent 406 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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Calories 392 per serving
- Cut pork into 3-inch pieces, and place in a large ziplock bag. Sprinkle with brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons lime juice and 2 tablespoons orange juice to bag, and seal, removing as much air as possible. Refrigerate 8 to 24 hours. Place 2 cups hot water and dried ancho chile in a bowl, and let stand 10 minutes. Drain, reserving 1/4 cup soaking liquid. Transfer pork to a 5- to 6-quart slow cooker, and discard marinade. Add garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, reserved 1/4 cup soaking liquid, remaining 2 tablespoons lime juice, and remaining 2 tablespoons orange juice. Cover and cook on low until meat is very tender, 7 to 8 hours. Remove pork to a bowl, and pour cooking liquid through a fine wire-mesh strainer into a separate bowl. Discard solids. Heat canola oil in a large cast-iron skillet over medium-high. Add pork, and sear 1 minute without stirring. Return pork to bowl. Add 1/2 cup cooking liquid to skillet. Use a wooden spoon to scrape up any bits of pork stuck to bottom of skillet. Pour over pork; add remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shred pork. Divide pork evenly among tortillas; top each with 1 1/2 teaspoons chopped onion. Serve with cilantro and lime wedges, if desired.
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Total Time 2 hours 30 minutes
- Stir together sour cream, mayonnaise, and adobo sauce; set aside until ready to use. Using 2 forks, shred pork in Dutch oven. Increase heat to medium-high; cook, stirring occasionally, allowing shredded pork to crisp slightly, 8 to 10 minutes. Serve with warm tortillas, chipotle crema, and desired toppings.
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Reviews 4.9
Total Time 3 hours 45 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 249.8 calories per serving
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
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