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Taco Carnitas with Homemade Tortillas

Slow roasted pork shoulder inside fresh warm soft tortillas.
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Taco Carnitas with Homemade Tortillas
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Servings: 5
Total Time: 5 hours
Recipe by: Rae

Ingredients

Carnitas:
2 lb pork shoulder
4 dashes liquid smoke
salt
black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp granulated garlic
1 TBSP oil
1/4 cup water
Tortillas:
2 cups Instant Masa
2 cup warm water
Toppings:
Sour Cream
Cilantro
Guacamole
Pico de Gallo
Shaved Cabbage
Cheese (Cojita, shredded jack or cheddar, whatever you like)

Directions

1. Pat the pork with paper towels. Rub with liquid smoke on all sides.

2. Liberally season with salt & pepper.

3. Rub in the remaining spices.

4. Heat the oven to 275 deg F. Heat a dutch oven over high heat and add the oil. Sear the pork on all sides without burning the spices. Add the water, cover and place in oven. Roast for 4 hours.

5. In the meantime make the tortillas. Mix the masa and water in a bowl for 4 minutes or follow the package instructions.

6. Make 16 equal size balls from the dough. Flatten using a tortilla press lined with parchment paper. Or press by hand into a 6 inch round. I sprayed my parchment with a little oil spray.

7. Cook each tortilla on a griddle. Cook about 30-40 seconds, flip and repeat. Cook until no doughy specks are visible. Cover and keep in warm, dry place.

8. Remove pork from oven and uncover. Allow to sit 20 minutes. Pull the pork against the grain of the meat for maximum tenderness.

9. Serve the tortillas along side the carnitas. Top with your choice of delicious garnishes.

Notes & Tips

I also love pickled radish with these tacos:
Slice red radish very thin and place in bowl For extra heat slice a jalapeno in there too. Bring 2 TBSP red wine vinegar, 2 TBSP water, 1 tsp salt & 1 tsp sugar to a boil, turn off and allow to cool. Pour over the radish. In 5 minutes you have yummy pickled radish. (the same pickling liquid works great for pickled onion too)




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