Enchilado Tacos with Carnitas

Name: Enchilado Tacos with Carnitas
Prep time: 270 min
Cook time: 150 min
Yield: 10
Cuisine: Mexicana
Ingredients: 7 guajillo chiles, deveined, seedless, and soaked, for the adobo; 2 ancho chiles, deveined, seedless, and soaked, for the adobo; 1/2 onions, grilled, 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, 3kg ribs, leg, loin; 1 cup lard; 1/4 cups orange soda; 1 head garlic; 1 white onion, cut in half; 1 orange, cut in half; vegetable oil; corn tortillas; 1 cup Chihuahua cheese, shredded; 1 cup avocado, cut into wedges; 1/4 cups radish, cut into slices; 1/2 cups white onion, cut into rings; 1/2 red onions, sliced; fresh cilantro; serrano chile, sliced

Alejandra Cota

Although classic carnitas tacos will never go out of style, this Enchilado Tacos with Carnitas recipe will be a great option for cooking on a weekend.

The pork carnitas are fried in lard with orange soda. When serving the carnitas, make sure they are completely drained to avoid soaking the tortilla too much and causing the enchilada to fall apart. You can serve them with cheese, radish, cilantro, avocado, and red onion.

Reviewed by Editorial Team of Kiwilimón

Published: 07-05-2019

Preparation

2h 30 mins

Low

For the adobo, blend the guajillo chili with the ancho chili, the soaking water from the chiles, the onion, the garlic, the allspice, the whole cumin, the oregano, the coarse salt, the orange juice, and the beer until you get a smooth adobo. Strain and divide into two. Pour half of the adobo over the pork and marinate for about an hour in the refrigerator. Heat a deep skillet over high heat with the lard, fry the marinated meat until golden, and add the orange soda, garlic head, white onion, and orange. Let it come to a boil and reduce to medium heat. Cook the carnitas for 2 to 3 hours, stirring constantly; when they are glistening and the meat falls apart easily, remove from the pot and finely chop the meat. Keep warm. Heat a griddle over medium heat with a little oil, dip each tortilla in the adobo you reserved earlier and cook on the griddle. Fill the tortillas with the carnitas and form tacos. Place your taquitos in a baking dish, serve with cheese, avocado, radishes, onion, and fresh cilantro. Serve with more salsa and lime.

Nutritional information

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

Energy

542.1

kcal

27.11%

Carbohydrate, by difference

2.1

0.7%

Protein

8.4

16.8%

Total lipid (fat)

55.4

85.23%

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100

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Provided by

Tips

You will know the carnitas are ready when the meat falls apart. To prevent the tortilla from falling apart, it is important to fry it in hot oil, drain it on absorbent paper, and then soak it in the adobo and heat it on a slightly greased griddle.

Enchilado Tacos with Carnitas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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