Best Carnitas Tacos Michoacán Style Braised Pork Tacos Recipes

CARNITAS RECIPE

Carnitas Recipe image

An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!

Provided by Kelly Anthony

Time 2h25m

Number Of Ingredients 15

Ingredients

3-4 pound boneless pork butt
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
1 1/4 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup orange juice ((freshly squeezed), about 3-4 oranges)
1/4 cup lime juice ((freshly squeezed), about 3-4 limes)
2 bay leaves
1/2 cup water (+ 2 tablespoons, separated)
2 teaspoons cornstarch
Flour or corn tortillas ( (1-2 per person))
Topping Suggestions: red onion, cilantro, Cotija cheese, freshly squeezed lime juice

Steps:

Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CARNITAS TACOS (MICHOACáN-STYLE BRAISED PORK TACOS) RECIPE - (4.2/5)

Carnitas Tacos (Michoacán-Style Braised Pork Tacos) Recipe - (4.2/5) image

Provided by bjlazyl

Number Of Ingredients 21

Ingredients

For the Carnitas
3 tbsp. lard or canola oil
3 lb. skinless, bone-in pork shoulder, cut into 3" pieces (have your butcher do this)
Kosher salt, to taste
3 ⁄4 cup whole milk
8 cloves garlic, peeled and smashed
6 canned or jarred whole pickled jalapeños
1 ⁄3 cup jalapeño pickling liquid, from above
1 large white onion, roughly chopped
2 limes, juiced
2 oranges, juiced
For the Salsa and Serving
6 tomatillos, husked and cored
3 cloves garlic
2 plum tomatoes, cored
1 canned or jarred whole pickled jalapeño, stemmed
3 tbsp. jalapeño pickling liquid, from above, plus more for serving
Kosher salt, to taste
Corn tortillas, warmed, for serving
Roughly chopped cilantro and thinly sliced radishes, for garnish
Orange wedges, for serving

Steps:

Make the carnitas: Melt lard in an 8-qt. saucepan over medium-high. Season pork with salt; cook, turning as needed, until browned, 10-12 minutes. Add milk, garlic, jalapeños and pickling liquid, onion, and lime and orange juices; boil. Reduce heat to medium-low; cook, covered, until pork is tender, about 2 hours. Let pork cool and transfer to a cutting board; chop into bite-size pieces. Strain cooking liquid and return to pan; stir in pork and keep warm. Make the salsa and serve: Heat a 12" cast-iron skillet over medium-high; cook tomatillos, garlic, and tomatoes, turning as needed, until blackened all over, 12-15 minutes, and transfer to blender. Add jalapeño and pickling liquid, and salt; purée until smooth. Serve carnitas on tortillas with salsa; garnish with cilantro and radishes. Serve with more pickled jalapeños and the orange wedges.