Scorching, crisp, juicy pork is tucked into heat tortillas to make these Carnitas Road Tacos. Topped merely with crunchy shredded cabbage, purple onions, contemporary cilantro, and loads of lime, these tacos are road meals at its easiest. This has been one among my household’s favourite meals for a number of years now, and I by no means get uninterested in making it.
This recipe makes use of one among my most important substances for meal prep, pork carnitas. The meat is extremely tasty and simple to make, and it’s why folks at all times find yourself coming again for seconds. My household loves this meat a lot that I’ve even received a shortcut for making pork carnitas in the slow cooker.
Carnitas Road Tacos
I’ve to provide credit score to one among my wonderful associates right here, as a result of Sandra really launched me to those tacos over 10 years in the past. She made them for us throughout a women’ weekend and all of us fell in love with them instantly. I’ve been making them ever since.
As I’ve performed with adapting this recipe through the years, I’ve discovered that straightforward is greatest. The sharp flavors of the cabbage and purple onion are sensible with the savory pork. Add in a drizzle of lime and contemporary cilantro, and every taco packs so many layers of taste. That is my favourite option to eat them, hands-down.
Components and Substitutions
Tortillas – Whereas traditional road tacos are made with corn tortillas, I desire flour tortillas for the style and texture when heated. Each flour and corn work properly although.
The Meat – I fill every taco with a portion of pork carnitas.
Cabbage – I prime the meat with finely shredded inexperienced cabbage for further crunch. Iceberg lettuce will work as properly, if cabbage isn’t your factor.
Onions – Purple onions are my first alternative for this recipe, as they’ve essentially the most vibrant taste. Nonetheless, white, yellow, and inexperienced onions will work, too.
Limes – I serve this with sliced limes, and for my part, the drizzle of lime juice is non-negotiable.
Cilantro – For my part, contemporary chopped cilantro ought to at all times be included. However, not everybody loves it. So, I get it. That is technically an non-compulsory ingredient.
Optionally available Cheeses: I like cotija cheese for its sharp, daring style. Further sharp cheddar works properly right here, as properly.
Optionally available Further Toppings – I typically serve these tacos with a facet of bitter cream. And, for many who wish to make them somewhat spicier, I cube up contemporary jalapeno peppers. Salsas and scorching sauces are an choice, too.
Make Carnitas Road Tacos
This recipe is designed to make use of freshly cooked or leftover meat, so step one of constructing these tacos is crisping the meat within the pan. It really works with the carnitas from both of my slow cooker pork carnitas or Dutch oven pork carnitas recipes.
Warming the Meat: I exploit a ladle to scoop the pork in addition to among the liquid into a big skillet over medium excessive warmth.
Crisping the Meat: I let the meat sit within the skillet lengthy sufficient for it to get a bit crispy between stirring and flipping it over.
Lowering the Juice: I proceed to prepare dinner it till nearly the entire juice has simmered off. If I’m reheating sufficient to serve my complete household, this could take as much as 10 minutes.
Prepping the Toppings: Whereas the meat is heating, I shred the cabbage and onion into very skinny strips. And, I chop the cilantro and slice the limes.
Warming the Tortillas: I heat the tortillas one by one in a scorching skillet, or straight over the fuel burner.
Layering the Components: I stack the meat, cabbage, and onions onto every tortilla.
Serving the Tacos: I squeeze lime juice over every taco and sprinkle with cilantro earlier than serving.
Knowledgeable Tip
I can’t overstate the significance of warmth and persistence on this recipe. It’s completely essential to getting the textures proper. I exploit a scorching skillet to crisp the carnitas, spreading them out in a single layer to keep away from overcrowding. Then, I don’t contact them till the fats has rendered and the sides have caramelized into these superb crispy bits my household craves. That is what units carnitas aside from pulled pork!
Heat the Tortillas: I at all times warmth my tortillas, in order that they are going to be softer and extra pliable. This makes the tacos much less prone to crack or cut up. Don’t skip this step!
Crisp the Carnitas: I prepare dinner the meat till nearly all of the liquid has been simmered off, however just isn’t utterly dry. This will increase the flavour in every chunk with out drying it out, and it retains the tortillas from turning into soggy.
Don’t Skip the Lime: Limes are the normal alternative so as to add acidity. I exploit it sparingly, in order that it could possibly sharpen the opposite flavors with out overpowering them. This retains the carnitas tasting wealthy, however not heavy.
Serving Solutions
I served carnitas road tacos final week with a easy facet of chipotle lime rice. Nicely, that and a large bowl of chips and homemade queso blanco dip. My boys by no means let me neglect the queso!
For a full Mexican feast, homemade tortillas take these tacos proper excessive. Then, I whip up a batch of both Mexican street corn dip or street corn coleslaw. And, dessert? Dessert requires conventional Mexican wedding cookies or perhaps a pot of arroz con leche.
Make Forward & Storage
Make Forward: It is a terrific recipe to make upfront! It’s one among my go-to meals once I’m going to have firm, as a result of I can prepare dinner the meat and prep the opposite substances 1-3 days upfront.
Retailer: I retailer every ingredient in a separate hermetic container within the fridge till able to serve.
Reheat: Getting ready this recipe from leftovers within the fridge will observe the identical course of as cooking them the primary time. I simply reheat the meat, heat the tortillas, and assemble.
Extra Carnitas Recipes
Ceaselessly Requested Questions
No, personally I desire flour tortillas for the flavour and texture. Nonetheless, corn tortillas are the extra “genuine” alternative and I often use each when making these for family and friends.
No further fat are wanted. The tortillas don’t want it, as we’re solely warming them. And, the meat will render in its personal fat.
If making a couple of pan of carnitas, I loosely tent the cooked meat with foil to assist it keep heat. And, I typically prep the greens forward of time and retailer them within the fridge till able to serve.
I shred or slice the cabbage into very skinny strips (about 1/4″ max). I slice the onion into very skinny strips as properly. And I like to cut the cilantro pretty small as properly, in order that there will probably be a little bit of every thing in every chunk.
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Heat the tortillas in a scorching skillet or within the microwave. Place the nice and cozy meat into every tortilla.
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High every taco with cabbage, onion, and cilantro. Squeeze a wedge of lime over every taco and serve with the extra toppings of your alternative.
You gained’t want a full recipe of carnitas to be able to make these tacos. You’ll want roughly 3 cups value of cooked carnitas for each dozen or so tacos.
Energy: 173 kcal | Carbohydrates: 24 g | Protein: 9 g | Fats: 5 g | Saturated Fats: 1 g | Polyunsaturated Fats: 0.4 g | Monounsaturated Fats: 0.2 g | Ldl cholesterol: 25 mg | Sodium: 365 mg | Potassium: 74 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 120 IU | Vitamin C: 6 mg | Calcium: 57 mg | Iron: 1 mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
{initially printed 10/14/15 – recipe notes and pictures up to date 4/8/26}
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