CARNITAS TACOS WITH CHIPOTLE CREAM RECIPE - (4.4/5)
Provided by á-167595
Number Of Ingredients 26
Steps:
- Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded. Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet. When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.
COPYCAT CHIPOTLE CARNITAS CRISPY TACOS
Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you're Chipotle fiesta ready.
Provided by EmKenBken
Categories Mexican
Time 32m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
- In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
- Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
- Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
- Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
- Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
- Assemble tacos:.
- Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.
Nutrition Facts : Calories 1010.8, Fat 73.3, SaturatedFat 25.2, Cholesterol 268.4, Sodium 2672.4, Carbohydrate 15.9, Fiber 1.2, Sugar 0.3, Protein 66.7
CARNITAS TACOS WITH SPICY SLAW
Steps:
- Preheat oven to 325 degrees F.
- Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side.
- While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
- In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended.
- In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
- Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
- Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.
PORK CARNITAS TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
- Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
- Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.
ZESTY CARNITAS TACOS
Lime juice in the crema give these tacos a good zing!
Provided by Doug
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
- Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
- Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
- Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g
CARNITAS TACOS
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. -Mary Wood, Maize, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Nutrition Facts : Calories 414 calories, Fat 20g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 789mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
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CARNITAS TACOS WITH CHIPOTLE CREMA RECIPE | MYRECIPES
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Total Time 2 hrs 30 mins
- Whisk together orange juice, lime juice, garlic, paprika, salt, cumin, black pepper, and cayenne pepper in a large bowl. Add pork to marinade, and toss to coat all pieces; set aside to marinate 1 hour or refrigerate up to overnight.
- Remove pork pieces, reserving marinade. Heat oil in a large Dutch oven over medium-high. Add pork in batches, and sear pieces until well browned. Add stock, onion, all seared pork pieces, and reserved marinade to Dutch oven. Cover, and cook over medium-low until pork is tender, and liquid is mostly reduced, about 1 hour to 1 hour and 30 minutes.
- Stir together sour cream, mayonnaise, and adobo sauce; set aside until ready to use. Using 2 forks, shred pork in Dutch oven. Increase heat to medium-high; cook, stirring occasionally, allowing shredded pork to crisp slightly, 8 to 10 minutes. Serve with warm tortillas, chipotle crema, and desired toppings.
CROCK POT CARNITAS TACOS WITH CHIPOTLE CREAM - HOST …
From hostthetoast.com
5/5 (6)Total Time 6 hrs 30 minsEstimated Reading Time 4 mins
- Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
- In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste– add more adobo sauce if you like yours spicier, or more sour cream if you’d like to tame the heat. Cover and refrigerate.
- In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
- Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
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