Carnitas Taco Recipe
The best Carnitas Tacos start with the best carnitas that readers call, “AMAZING!!!” “BIG HIT,” “TRULY THE BEST” and “Literally the best recipe I’ve ever found on Pinterest.” The pork is supremely juicy, mouthwatering fiesta fireworks thanks to a few elevating ingredients and so easy to make ahead in the slow cooker or instant pot. Top this carnitas tacos recipe simply or with provided recipes for avocado crema, corn salsa, or pineapple salsa and sink your teeth into the best tacos ever!
Ingredients
Instructions
Click HERE for Slow Cooker Carnitas instructions. While the pork is cooking, prepare any toppings
OPTION 1: GRILL CORN. Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl
OPTION 2: SKILLET CORN. Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl
ASSEMBLE: Add the remaining Corn Salsa ingredients to the bowl and toss to combine. Season with additional lime juice and/or salt and pepper to taste. Time permitting, let rest 30-60 minutes, at room temperature, for the flavors to meld
Option 1: Open Flame (gas stove or grill). This is the best method for charred smoky flavor (pictured). Add the tortillas directly to the burner of your grill or gas stove over medium-low then flip with tongs once they are charred on one side. Take special care not to over-char, especially less quality tortillas, or they will become brittle and break. You still want the tortillas soft and pliable
Option 2: Skillet. Heat a skillet (or griddle if you have one) to medium-high heat (do not grease). Heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method
Option 3: Microwave. Working with 5-7 tortillas at a time, stack tortillas on a microwave safe plate and wrap with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals, as needed ,until warmed through
Option 4: Oven. Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once)
Serve carnitas in warm tortillas with toppings of choice such as pineapple or corn salsa, avocado crema and Cotija cheese (pictured)
