Spicy Pork Carnitas Tacos

Name: Spicy Pork Carnitas Tacos
Prep time: 270 min
Cook time: 150 min
Yield: 10
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A classic of Mexican cuisine, this mouthwatering spicy pork carnitas tacos will delight your senses! The secret to these carnitas tacos is to marinate pork in adobo, a rich Mexican sauce made with guajillo and ancho chiles and a variety of spices. Garnished with cheese, radish, cilantro, avocado, and onion, these spicy pork carnitas tacos are a great option for the weekend you cannot miss!

Reviewed by Editorial Team of Kiwilimón

Published: 07-05-2019

Preparation

2h 30 mins

Low

For the adobo: Combine guajillo chile, ancho chile, water, onion, garlic, allspice, cumin, oregano, sea salt, orange juice, and beer in a blender and blend until smooth. Strain and split in half. Pour half of the adobo over the pork and marinate for about an hour in the fridge. Heat a deep skillet with lard over high heat. Fry the marinated meat until brown. Add orange soda, garlic head, onion, and orange. Bring it to a boil and lower the heat to medium. Cook carnitas for 2 to 3 hours stirring constantly. When they look shiny and the meat falls apart easily, remove them from heat. Cut meat finely. Keep warm. Heat on a griddle over medium heat with a bit of oil. Dip each tortilla in the remaining adobo. Cook in the griddle. Stuff tortillas with carnitas to make tacos. Arrange tacos in a container. Garnish with cheese, avocado, radish, onion, and fresh cilantro. Serve with sauce and lime.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

542.1

kcal

27.11%

Carbohydrate, by difference

2.1

0.7%

Protein

8.4

16.8%

Total lipid (fat)

55.4

85.23%

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100

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Tips

You'll know carnitas are ready when pork meat falls apart. Fry tortillas in hot oil to prevent them from breaking. Drain them on paper towels, dip them on adobo, and heat them on a lightly greased griddle.

Spicy Pork Carnitas Tacos

Ingredients

Preparation

Nutritional information

Presentation

Tips

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