Spicy Pork Carnitas Tacos

Alejandra Cota
A classic of Mexican cuisine, this mouthwatering spicy pork carnitas tacos will delight your senses! The secret to these carnitas tacos is to marinate pork in adobo, a rich Mexican sauce made with guajillo and ancho chiles and a variety of spices. Garnished with cheese, radish, cilantro, avocado, and onion, these spicy pork carnitas tacos are a great option for the weekend you cannot miss!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 7 guajillo chiles, trimmed, seeded, rehydrated, for the adobo
  • 2 ancho chiles, trimmed, seeded, rehydrated, for the adobo
  • 1/2 onions, roasted, for the adobo
  • 3 cloves garlic, roasted, for the adobo
  • 1 tablespoon allspice berry, for the adobo
  • 1 tablespoon cumin, whole, for the adobo
  • 1 tablespoon oregano, for the adobo
  • 1 tablespoon coarse salt, for the adobo
  • 1/4 cups orange juice, for the adobo
  • 1/4 cups beer, for the adobo
  • 2 kilos pork
  • 1 cup lard
  • 1/4 cups orange soda
  • 1 head garlic
  • 1 white onion, cut into half
  • 1 orange, cut into half
  • vegetable oil
  • corn tortillas
  • 1 cup Chihuahua cheese, crumbled
  • 1 cup avocado, cut into wedges
  • 1/4 cups radish, cut into slices
  • 1/2 cups white onion, cut in rings
  • 1/2 red onions, cut into slices
  • fresh cilantro
  • serrano chile, cut into slices
Preparation
2h
2h 30 mins
Low
  • For the adobo: Combine guajillo chile, ancho chile, water, onion, garlic, allspice, cumin, oregano, sea salt, orange juice, and beer in a blender and blend until smooth. Strain and split in half.
  • Pour half of the adobo over the pork and marinate for about an hour in the fridge.
  • Heat a deep skillet with lard over high heat. Fry the marinated meat until brown. Add orange soda, garlic head, onion, and orange. Bring it to a boil and lower the heat to medium.
  • Cook carnitas for 2 to 3 hours stirring constantly. When they look shiny and the meat falls apart easily, remove them from heat. Cut meat finely. Keep warm.
  • Heat on a griddle over medium heat with a bit of oil. Dip each tortilla in the remaining adobo. Cook in the griddle.
  • Stuff tortillas with carnitas to make tacos. Arrange tacos in a container. Garnish with cheese, avocado, radish, onion, and fresh cilantro. Serve with sauce and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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