Mexican Carnitas Tacos (Tacos de Carnitas)

By on January 3, 2012

carnitas1 Mexican Carnitas Tacos (Tacos de Carnitas)

Prep + Cook Time: 4 hours

Ingredients (makes 20 tacos de carnitas):

20 corn tortillas
1 kg pork butt or shoulder, cut into small chunks.
2 large, sliced oranges (including the skin)
2 bay leaves
6 cloves of garlic
1 cinnamon stick
2 tbsp ground oregano
1/4 tbsp grounded clove
50g pork lard
1 chopped white onion
1 big bunch of chopped cilantro
10 limes
black pepper to taste
salt to taste

pico de gallo
salsa roja or salsa verde (your choice)


Start by cutting the excess fat off the pork meat. Cut the pork pieces into pieces that are a few inches wide. Then place all the meat in a cazo or a big pot.

Add enough water to cover it by about 5 cm, then add the orange, garlic, pepper, cinnamon, bay leaves, the oregano,s alt and the clove.

Bring to a boil, reduce the heat and continue cooking for 60 min or until meat is very tender, and be sure to add more water if necessary so the meat stays covered the entire time.

Make your Mexican salsas (listed above in the ingredients) for this dish, while waiting for the pork to cook.

When tender enough, add salt, and keep cooking it for another 10 minutes or until all the water has evaporated.

Drain the meat and place on a separate plate.

Heat the lard in the same pot. When hot, add the meat until it’s fried golden, about 10 to 20 minutes. Mix it often so the meat doesn’t stick and add a little water now and then to keep it from sticking to the pot.

Once it has fried, remove the bay leaves and cinnamon, then drain the meat in paper towels.

Heat up the corn tortillas: 1 min each/side. Place two on each plate and add a portion of the meat in the center of the tortilla and fold in half. Do that with each taco.

Garnish each with cilantro and onion, your salsas, and a wedge of lime, and serve!