Copycat Chipotle Carnitas Crispy Tacos Recipes

COPYCAT CHIPOTLE CARNITAS CRISPY TACOS

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.

CARNITAS TACOS WITH CHIPOTLE CREAM RECIPE - (4.4/5)

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.