She Strengthens

Savory Shredded Pork: A Flavorful Twist on Traditional Tacos

The Rich Flavor of Carnitas

Carnitas, which translates to “little meats” in Spanish, is a hearty and flavorful Mexican dish that packs a big punch. Typically used as a filling for tacos, burritos, and enchiladas, carnitas is a versatile protein that can elevate any Mexican-inspired meal.

Traci Des Jardins’ Carnitas Tacos Recipe

San Francisco Bay Area chef and restaurateur Traci Des Jardins shares her recipe for carnitas tacos, complete with salsa verde and guacamole. This recipe makes 12-18 tacos, perfect for a Taco Tuesday gathering, Super Bowl party, or a simple weeknight meal.

Ingredients

For the tacos:

• 4 pounds boneless pork shoulder with fat
• 1/4 cup lard, duck fat, or vegetable oil
• 1 Negra Modela beer
• 2 tangerines, quartered
• 1 ounce piloncillo or brown sugar, roughly crushed
• 1 dried chipotle chile
• Salt and pepper
• 12-18 small corn tortillas
• 1 bag tortilla chips, preferably homemade

For the salsa verde:

• 1 pound tomatillos
• 1 serrano chile
• 1 white onion, peeled
• 1 bunch cilantro, thoroughly washed
• Salt

For the guacamole:

• 2 ripe Hass avocados, peeled and de-seeded
• 1/2 remaining cilantro, chopped
• 1/4 white onion, finely minced
• Juice of 4 Key limes or 2 regular limes
• 1/4 finely minced serrano chile
• Salt to taste, about 1 1/2 teaspoons

To Garnish

• 1/2 white onion, finely diced
• 1/4 bunch cilantro leaves, roughly cut
• 1/4 serrano chile, finely minced
• 5 Key limes, halved, or 2 regular limes, quartered

Instructions

Cooking the Pork

Remove the outside fat from the meat and cut the fat into strips. Cut the meat into approximately 3 × 3 × 3-inch chunks. Heat the lard or oil in a sauté pan over medium-high heat. Add the fat pieces and cook until golden brown and crispy, about 7-10 minutes. Remove the fat from the pan and season with salt. Thoroughly salt the pork pieces and cook until deep golden brown on all sides, about 15 minutes. Add the beer, tangerines, piloncillo, and chipotle chile to the pan. Bring to a simmer and cover. Cook at a low simmer on the stovetop or in a 250°F (120°C) oven for about 2 hours or until falling apart.

Preparing the Salsa Verde

Remove the husks from the tomatillos and wash them in warm water. Roughly chop the serrano chile and white onion. Cut the stem off of the cilantro and discard. Blend the tomatillos, onion, serrano, and cilantro stem in a blender until smooth. Add salt to taste and place into a bowl.

Making the Guacamole

Crush the avocados in a mortar or mixing bowl. Add the lemon juice and salt, and mix well. Add the onion and cilantro, and taste and re-season if desired.

Assembly and Serving

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the carnitas onto a tortilla, followed by a spoonful of salsa verde and a dollop of guacamole. Garnish with diced onion, cilantro leaves, and serrano chile. Serve immediately and enjoy!