CARNITAS AND CHORIZO TACOS
A double feature of carnitas and chorizo make these tacos absolutely incredible!
Provided by Julia
Categories Main Course
Time 8h15m
Number Of Ingredients 14
Steps:
- Add the chopped onion to the crock pot. Sprinkle the meat with cumin, paprika, coriander, garlic powder, and sea salt and gently rub into the meat with your hands. Place the meat in the crock pot and add the beer and lime juice. Secure the lid and cook 8 to 12 hours on low.
- Transfer the meat to a cutting board and use two forks to shred it. Place the meat back into the crock pot to allow it to soak up the juices.
- When you're ready to prepare the tacos, heat a large cast iron skillet (I use a 12-inch) to medium-high. Add the chorizo and cook until meat is cooked through and the majority of the juices have burned off.
- Using a slotted spoon (to strain the juices), transfer the shredded pork to the skillet and continue cooking until meat has a nice crisp to it and juices have burned off (note: this may need to be done in batches depending on the size of your skillet. If you aren't making a ton of tacos all at once, you can do this step with only part of the chorizo and part of the pork, saving the rest for later).
- Heat up your favorite tortillas using your preferred method (microwave, oven, or stove top).
- Load up the tortillas with the carnitas/chorizo mixture and top with chopped onion, tomato, and cilantro. Devour!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZESTY CARNITAS TACOS
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
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
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. -Mary Wood, Maize, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Nutrition Facts : Calories 414 calories, Fat 20g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 789mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
CARNITAS TACO
Steps:
- In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco.
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
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