Best Carnitas Tacos With Green Onion Rajas Recipes

ZESTY CARNITAS TACOS

Zesty Carnitas Tacos image

Lime juice in the crema give these tacos a good zing!

Provided by Doug

Categories World Cuisine Recipes Latin American Mexican

Time 4h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 (2 pound) boneless pork shoulder roast
½ cup chopped onion
⅓ cup orange juice
1 tablespoon cumin
1 ½ teaspoons kosher salt
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1 lime, zested and juiced
2 (5.3 ounce) containers plain fat-free Greek yogurt
½ teaspoon kosher salt
1 pinch chili powder
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo

Steps:

Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g

CARNITAS TACOS WITH GREEN ONION RAJAS

Carnitas Tacos with Green Onion Rajas image

Categories Salad Onion Pork Sauté Super Bowl Cinco de Mayo Bell Pepper Summer Poker/Game Night Simmer Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
2 14 1/2-ounce cans chicken broth
3 cups (about) water
4 tablespoons butter
2 teaspoons chopped garlic
4 red bell peppers, cut into1/4-inch-thick strips
4 poblano chilies, seeded, cut into 1/4-inch-thick strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated Monterey Jack cheese
3/4 cup whipping cream
1/4 cup coarsely chopped cilantro
18 warm 6-inch flour or corn tortillas
Lime wedges

Steps:

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.
Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.
Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.