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–+ servings
Authentic Carnitas Tacos

Authentic Carnitas Tacos

Recipe Author : David Taylor
Savor the explosion of flavors in these Authentic Carnitas Tacos. Infused with the richness of herbs, citrus juices, and spices, these tacos offer a gourmet experience of the traditional Mexican cuisine. It’s an ideal dish to bring the vibrant spirit of Mexican street food to your table.

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 1032 kcal

Equipment

  • Large Heavy Pot
  • Medium Bowl:
  • Small Bowl
  • Griddle or Comal
  • slotted spoon
  • Plate
  • Tortilla Warmer or Tin Foil Paper

Ingredients
  

  • 2 ½ lbs Boneless Country Style Pork Ribs cut into 2-inch pieces
  • 2 ½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 ½ tsp Pepper
  • 1 cup Water
  • 4 Tomatillos diced
  • 4 Roma Tomatoes diced
  • 1 Small White Onion diced
  • 1 Clove Garlic minced
  • 2 Serrano Peppers minced
  • 1/3 cup Fresh Cilantro chopped
  • 1 tbsp Olive Oil
  • 1 tsp Crushed Oregano
  • 1 Lime juiced
  • 1 large Orange juiced
  • 1 Lemon juiced
  • 1/4 cup Pork Lard or Vegetable Shortening
  • 1- inch piece of Cinnamon Stick
  • 2 Avocados mashed or diced
  • 12 Corn Tortillas or 24 if you prefer double tortilla tacos

Instructions
 

Prepare Pork:

  • In a large heavy pot, place the pork and season with 1 teaspoon each of salt, garlic powder, and pepper. Add water. Partially cover the pot and bring to a rapid boil over medium heat. Cook undisturbed for about 20 minutes or until all the water evaporates.
    2 ½ lbs Boneless Country Style Pork Ribs, 2 ½ tsp Salt, 1 tsp Garlic Powder, 1 ½ tsp Pepper, 1 cup Water

Prepare Salsa:

  • In a medium bowl, combine tomatillos, tomatoes, onion, garlic, serrano peppers, cilantro, olive oil, oregano, lime juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well, adjust salt if needed, and set aside covered.
    4 Tomatillos, 4 Roma Tomatoes, 1 Small White Onion, 1 Clove Garlic, 2 Serrano Peppers, 1/3 cup Fresh Cilantro, 1 tbsp Olive Oil, 1 tsp Crushed Oregano, 1 Lime

Add Juices:

  • Once the water has evaporated from the pork, pour in the mixed orange and lemon juices and allow them to cook down as well.
    1 Lemon, 1 large Orange

Brown the Pork:

  • When all the juices have evaporated, uncover the pot, add lard and cinnamon stick. Brown the pork on all sides, turning as needed. Once browned, remove pork with a slotted spoon onto a plate lined with paper towels. Cool slightly before chopping and transferring to a serving dish.
    1/4 cup Pork Lard or Vegetable Shortening, 1- inch piece of Cinnamon Stick

Prepare Avocado and Tortillas:

  • In a small bowl, mix avocados, the juice of the remaining lemon, and 1/2 teaspoon of salt. Stir well and adjust salt if needed. Warm tortillas on a large griddle or comal and keep them warm in a tortilla warmer or wrapped in tin foil paper.
    12 Corn Tortillas, 2 Avocados

Nutrition

Calories: 1032kcalCarbohydrates: 38gProtein: 46gFat: 78gSugar: 6.7g
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