Authentic Mexican Street Tacos: Carnitas & Fresh Toppings (Print Version)

Authentic Mexican Street Tacos bring vibrant flavors to your kitchen. Learn my simple carnitas recipe, perfect for family dinners or a fun night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free (if using corn tortillas)

# Ingredients:

→ Main Carnitas Ingredients

01 - 3-4 lbs boneless pork shoulder (Boston butt), cut into 2-inch chunks
02 - 2 tbsp lard or vegetable oil
03 - 1 large white onion, halved
04 - 6-8 cloves garlic, smashed
05 - 1 large orange, halved
06 - 1 lime, halved
07 - 2 cups water or chicken broth (or enough to just cover the meat)
08 - Salt and black pepper to taste

→ Flavor Boosters & Seasonings

09 - 1 tbsp Mexican oregano
10 - 1 tsp ground cumin

→ Taco Essentials

11 - 18-24 small corn tortillas

→ Garnish & Toppings

12 - 1/2 cup finely diced white onion
13 - 1/2 cup fresh cilantro, chopped
14 - Salsa verde or salsa roja, for serving
15 - Extra lime wedges, for serving

# Instructions:

01 - First things first, grab that beautiful pork shoulder and cut it into 2-inch chunks. You want some decent-sized pieces so they don't dry out. Season them generously with salt, black pepper, Mexican oregano, and cumin. Don't be shy here; really get those flavors in! Now, in a heavy-bottomed pot or Dutch oven, heat your lard or oil over medium-high heat. Sear the pork in batches until it's beautifully browned on all sides. This step is key for flavor development, so don't rush it! I always get distracted here and almost burn the first batch, but a little char is okay!
02 - Once all the pork is seared, put it all back in the pot. Add the halved white onion, garlic cloves, orange halves, and lime halves. Pour in just enough water or chicken broth to barely cover the meat. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise. We're talking 2.5 to 3 hours here, maybe even a bit longer. This is where the magic happens; the pork becomes incredibly tender, practically falling apart. Honestly, the smell filling your kitchen is just heavenly during this stage!
03 - After the braising time, carefully remove the pork from the pot and place it in a large bowl. Discard the onion, garlic, and citrus from the pot; they've done their job. Using two forks, shred the pork into bite-sized pieces. It should be super tender and easy to pull apart. If it's not, pop it back in the liquid for a bit longer. This is the fun part, seeing all that hard work pay off! I usually taste a little piece here, you know, for quality control, and oops, sometimes a lot disappears.
04 - This is the secret step for truly incredible street tacos! Skim off some of the fat from the braising liquid (don't throw it all out, it's liquid gold!). Heat a large skillet over medium-high heat with a tablespoon or two of that reserved fat. Add the shredded pork in a single layer and let it crisp up for 5-7 minutes, flipping occasionally, until you get those glorious, crunchy, golden-brown bits. This texture contrast is everything, trust me. I used to skip this, and my tacos just weren't the same—a mistake I won't make again!
05 - While your carnitas are crisping, warm your corn tortillas. You can do this on a dry skillet over medium heat for about 30 seconds per side until they're pliable and slightly toasted, or wrap them in a damp paper towel and microwave for 30 seconds. I always forget one or two on the burner, and they turn into crispy, inedible discs, lol. But a perfectly warmed tortilla is crucial for holding all that deliciousness without breaking.
06 - Now for the best part! Grab a warm tortilla, pile on a generous amount of those crispy, tender carnitas. Top with finely diced white onion and fresh cilantro. Drizzle with your favorite salsa verde or roja. And there you have it! The absolute best Authentic Mexican Street Tacos you can make at home. The smell of the warm corn, the rich pork, the fresh toppings—it's pure happiness in your hands. Don't forget to squeeze a little extra lime juice over the top for that final zing!

# Notes:

01 - Always use a good fatty cut of pork shoulder for truly tender carnitas.
02 - Leftover braising liquid is liquid gold for reheating or adding flavor to other dishes.
03 - If you don't have fresh citrus, a splash of juice works, but the zest from fresh fruit adds extra depth.
04 - Serve with a variety of salsas and extra lime wedges to let everyone customize their perfect taco.

# Equipment Needed:

01 - Dutch oven or heavy pot
02 - large skillet
03 - tongs
04 - two forks

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g

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