Pork carnitas taco, one of the most popular recipes in Mexico

If you want to spice up your life, eat a taco. And when you discover the lusciousness of pork carnitas, you’ll fall in love even more. To make everyone understand what this Mexican delicacy is, carnitas are pieces of pork (may be from many parts of the animal) cooked in their own lard. The grace is to cook them for a long time so that they are very soft, and then raise the heat so that the meat is also crispy.

According to the popular history of Mexico, this was the day the Spanish defeated the Aztecs and the day carnitas were invented. Michoacán carnitas are very famous, but it is true that they are a very popular dish in the capital, Mexico City, and coexist with specialties such as pozole, tortilla soup, tacos al pastor, chicken tinga, gold tacos or guacamole.

The best meat to make carnitas is pork, mixing parts like the shank with bacon and ribs. First, cut the meat and fry it over a very low heat with a little butter and/or light olive oil. When the meat is very tender, it’s time to take it out, remove the fat, and fry it again on high heat to break it up a bit and get crispy and golden brown on the outside.

Carnitas tacos are served on a corn tortilla and are usually topped with just a little chopped onion or scallion, chopped cilantro and a good squeeze of lemon juice. But these carnitas can also be used to make stuffed zucchini or eggplant, or even to make pasta sauce. That’s why it’s better to make more and be ready to use carnitas in any recipe you feel like making.

The finishing touches to the carnitas taco will be whatever flavor and seasoning everyone chooses. The ideal is to make a green sauce, but you can choose ready-made chipotle sauce or even sriracha sauce, or even a few drops of Tabasco, which we keep open in the refrigerator. But we must not forget that a large part of Mexican cuisine consists of sauces.

carnitas tacos recipe


  • Pork knuckle, 400 g

  • Pork halter, 400 g

  • Fresh pork belly, 200 g

  • Pork fat, 500 g

  • Orange, 2 pcs

  • Salt, w/o

  • Dried marjoram, 1 teaspoon

  • Thyme, 1 teaspoon

  • Ground cumin, 1/2 teaspoon

  • Corn tortillas. 20 units

  • Onion, 1 pc

  • plenty of fresh coriander

1st step

Cut the meat and put it in a shallow pan with the light olive oil and butter. When the fat is hot, reduce the heat, cover and simmer for 3 hours or until the meat is completely tender.

Step 2

After the first hour of cooking, add the orange juice, flavorings and spices, stir a little and continue cooking.

Step 3

When the meat is tender, remove it from the fat with a slotted spoon or remove the fat with a ladle. Then heat it over very high heat, crumble it lightly and let it get crispy on the outside. Season with salt.

Step 4

Peel the scallions or onions and cut them into brunoise or small squares. Wash the coriander and also chop it finely. Book both separately or together. It’s always better to keep it separate so everyone can add the amount they want to their tacos later. Cut the lime into slices.

Step 5

Lightly moisten the corn tortillas and place them on a hot griddle or griddle. Fry them on both sides so that they warm up, but do not dry out.

Step 6

Assemble the tacos by placing a generous dollop of carnitas on top of the corn tortillas, drizzle with lime juice, and top with chopped onions and cilantro. Serve nearby with a spicy green sauce so everyone can season their tacos to their liking and cool them down as desired.

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