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.
QUICK CARNITAS TACOS
Steps:
- In a medium bowl, mix the cumin, salt, chili powder, brown sugar, oregano, garlic powder and cayenne pepper.
- Cut the pork into 1-inch pieces and toss with the seasoning mix to coat.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the pork, a few pieces at a time, until all are in a single layer in the skillet. Cook for 5 to 8 minutes or until the meat is golden brown and thoroughly cooked, turning to brown on all sides.
- Move the pork to one side of the skillet and add the onion. Cook for 1 to 2 minutes or until the meat starts to soften, stirring once or twice.
- Meanwhile, heat the taco shells as directed on the package. Cook the corn as directed on the package.
- To serve, divide the lettuce evenly among taco shells. Spoon the pork and taco mixture into each taco. Top each taco with the corn, diced tomato and a dollop of sour cream.
Nutrition Facts : Calories 336, Cholesterol 69, Fiber 3, Protein 20, Sodium 565, Carbohydrate 25, Fat 17
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
QUICK PORK CARNITAS TACOS
Juicy pork is seasoned with citrus and spices to create ultra-flavorful Mexican inspired Pork Carnitas!
Provided by Katerina | Diethood
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Cut up the pork tenderloin into small bite-sized pieces and season with salt and pepper; set aside.
- Heat oil in a large skillet set over medium-high heat.
- Add diced onions to the heated oil and cook for 2 minutes. Stir in garlic and cook for 15 seconds, or just until fragrant.
- Add pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes, or until pork is cooked through.
- Stir in orange juice; continue to stir and scrape up the browned bits from the bottom of the pan. Add lime juice and continue to cook for 2 more minutes.
- Remove from heat. Taste for salt and pepper and adjust accordingly.
- Serve in tacos, burritos, over rice, and/or on salads.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 36 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 100 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
QUICK COOK CARNITAS
Provided by Valerie Bertinelli
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Combine the cumin, salt, ancho chile powder, paprika and cayenne in a small bowl. Sprinkle over the pork, then drizzle on the oil and toss to coat. Set a 6-quart Instant Pot® to high saute and cook the pork in batches until all sides are golden brown, 3 to 4 minutes per side. Transfer the pork to a plate and set aside. Add the onions and cook until they begin to soften, about 2 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Add the beer, orange juice and lime juice and stir to combine, making sure the pork is mostly submerged in the liquid. Select the cancel button on the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. The pork should be tender and cooked all the way through. Transfer the pork to a large bowl and shred with two forks.
- Set the Instant Pot® to high saute and bring the liquid to a boil. Mix together the cornstarch and 1/4 cup water in a small bowl until smooth. While whisking, pour the cornstarch mixture into the boiling liquid. Let boil until slightly thickened, 2 more minutes. Press the cancel button.
- Ladle the cooking liquid over the pork and season with salt, to taste. Serve with lime wedges, tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
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