Carne Adovada Tacos

READY IN: 18hrs 55mins
Recipe by mightyro_cooking4u

From More Diners, Drive-ins and Dives.Recipe courtesy of Susan Harries of Lone Star Taqueria.

Top Review by askinnycook

WOW!!! So good.! I used lots less oil, not quite as much cayenne and broiled the cooked meat till crispy. Otherwise followed recipe.Totally yummy. I had enough left over to make posole a few days later and the flavor was still outstanding. I was drawn to this recipe over all the others on this site because of the mention of Guy Fieri. Thanks for posting this awesome carnitas recipe, best I've ever made at home.

Ingredients Nutrition

Directions

  1. Mix cumin, chile powder, cayenne, 1 T salt, pepper, and garllic powder in a 9 by 13inch baking dish. Toss the meat with the spice mixture to coat competely. Stir in the oil, cloves, and bay leaves. Cover with foil and refrigerate for at least 6 hours or overnight.
  2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the meat, covered, for 1 hour or until it is tender. Allow the meat to cool slighty, then remove it from the liquid with a slotted spoon and chop into bite-size pieces. Spoon off some of the oil floating on top of the cooking liquid, and reserve.
  3. Heat a griddle or skillet over medium-heat. Spoon a bit of the reserved oil onto the griddle, add some of the meat(mix up the leaner and fattier pieces so everyone gets some of both), season with salt, and cook, tossing, until hot and starting to crisp.
  4. To serve, overlap 2 tortillas on each plate, top with 1/2 cup meat, some onions, and a sprinkle of chopped cilatro. Squeeze lime juice over all.

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