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    You are in: Home / Recipes / Tacos De Carnitas Recipe
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    Tacos De Carnitas

    Tacos De Carnitas. Photo by cookiedog

    1/2 Photos of Tacos De Carnitas

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    cookiedog's Note:

    2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
    2. 2
      Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
    3. 3
      Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
    4. 4
      Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
    5. 5
      Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.

    Ratings & Reviews:

    • on October 20, 2013

      45

      Excellent recipe! Used carnita meat from the butchers selection and opted for crockpot. Where I went wrong was pushing the meat thru the strainer losing all the moisture. That was bummer and I should have put 2 and 2 together on that one. Next time I'll know to set aside a cpl cups of the juices as an add in on fry time. Thank you for the fabulous recipe-it's totally authentic and took us back!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2014

      55

      I signed up for an account just to rate this... This is by far my favorite recipes to make. The flavors mix together nicely. I do like a little heat in my dishes, so I add about 1/4 tsp cayenne pepper, 1/2 tsp chili powder and 1/2 tsp cumin (I'm addicted. I can't help it). Great to serve with fresh jalape

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2013

      55

      Simply delicious! I used pork shoulder/ butt and all the ingredients. All of the flavors blended smoothly and nothing was overwhelming. Served on flour tortillas & topped with avocado slices, chopped fresh cilantro leaves and onions. I did not take the meat to the browning stage, just short of it, keeping it moist. This is company worthy and great for a family weekday dinner, we will make this often. Cookiedog, thanks a BUNCH! YUM!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Tacos De Carnitas

    Serving Size: 1 (355 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 491.0
     
    Calories from Fat 252
    51%
    Total Fat 28.1 g
    43%
    Saturated Fat 9.4 g
    47%
    Cholesterol 112.2 mg
    37%
    Sodium 347.9 mg
    14%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 1.0 g
    4%
    Protein 34.8 g
    69%

    The following items or measurements are not included:

    orange zest

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