Tacos de carnitas – slow-braised pork in tortillas Recipe
Carnitas is slowly braised and then lightly browned pork that Mexicans often eat on weekends when the whole family gathers at the table. The meat is as tender as American pulled pork but has citrusy, spiced notes and is served in small tortillas with simple toppings. It’s a great dish to set in the middle of the table so everyone can assemble their own tacos.
Tacos de carnitas are the essence of Mexican gatherings at the table – slowly braised pork with a citrusy, spiced note, served in soft tortillas that everyone fills to their own taste. The meat is as tender as pulled pork, but thanks to orange, lime, cinnamon and oregano it has a completely different, deeper flavor profile. The combination of juicy interior and slightly crispy, browned edges makes it hard to stop at just one taco.
Chef's tips
Most of the flavor comes from slow cooking and reducing the liquid – don’t rush this step, or the meat won’t have time to soften and absorb the seasonings. At the end, when only fat remains, stir more often and make sure nothing burns, but let some of the meat brown well – those caramelized bits make all the difference. Always heat the tortillas just before serving; if they’re cold or dried out, the tacos will crack and all the filling will end up on the plate.
How to serve
Carnitas are perfect for a relaxed evening with friends – put the pot of meat on the table along with bowls of chopped onion, coriander, chili and a basket of warm tortillas, and let everyone build their own tacos. To drink, serve homemade lime lemonade or a light beer, and for spice lovers a hot sauce based on tomatoes or mango. If you have leftovers, the meat is fantastic the next day in burritos or as a filling for quesadillas for a quick meal.
Ingredients
- pork - 1.2 kg
- lard - 80 g
- orange - 1 piece
- lime - 2 piece
- onion - 2 piece
- garlic - 5 clove
- bay leaf - 3 piece
- cinnamon stick - 0.5 piece
- oregano - 1 teaspoon
- salt - 2 teaspoon
- black pepper - 1 teaspoon
- corn tortillas - 18 piece
- coriander - 1 bunch
- onion - 1 piece
- chili pepper - 1 piece
Preparation
- Cut the pork into large pieces about the size of a matchbox, removing thick pieces of hard fat but leaving some so the meat stays juicy.
- Peel the onions; slice one into thick rings and set the other aside for later. Peel the garlic and lightly crush the cloves with a knife.
- Put the lard into a large heavy-based pot, set over medium heat and warm until melted and hot (it should be hot but not smoking).
- Add the pork pieces, the sliced onion, garlic, bay leaves, cinnamon stick, oregano, salt and pepper. Fry for 5–7 minutes, stirring occasionally, until the meat is lightly browned on the outside.
- Juice the orange, then pour the orange juice and the juice of one lime into the pot. Add enough water to almost cover the meat.
- Bring to a gentle simmer, reduce the heat to low, cover the pot leaving a small gap and cook for 1.5–2 hours, until the meat is very tender and easily falls apart when pressed with a fork. Stir from time to time and add a little water if needed.
- When the meat is tender, remove the lid and cook over medium heat for another 15–20 minutes, until most of the liquid has evaporated and only fat remains at the bottom. Stir more often so nothing burns.
- Remove the cinnamon stick and bay leaves. Shred the meat in the pot into smaller pieces using two forks, mix with the fat and fry for another 5–10 minutes over medium-high heat, until some of the meat browns and becomes slightly crispy on the edges.
- Finely dice the second onion. Chop the coriander. Very finely chop the chili pepper, removing the seeds if you want a milder version.
- Heat the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Place a portion of meat on each tortilla, sprinkle with onion, coriander and a little chili. Serve immediately with lime wedges for squeezing over the top.
Storage
Store leftover carnitas in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently in a pan so the meat warms through and crisps slightly again. Warm fresh tortillas just before serving, and add fresh onion, coriander and lime each time so the tacos taste as vibrant as on the first day.
