Tacos De Carnitas

READY IN: 3hrs 15mins
Recipe by cookiedog

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

Top Review by Tallie in Pacific NW

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!

Ingredients Nutrition

Directions

  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. 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. 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. 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. Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.

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