Alejandra Cota

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Pork Tacos Enchilados

2h 30 mins
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Although classic carnitas tacos will never go out of style, this recipe for Pork Tacos Enchilados will be a great option to cook on a weekend. The pork carnitas should be fried in lard with orange soda. When you serve the carnitas, you must make sure they are completely drained to avoid that the tortilla becomes soaked and the enchilada is undone. You can serve them with cheese, radish, cilantro, avocado and purple onions.
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10 portions
  • 7 guajillo chilies, deveined, seedless and soaked, for the marinade
  • 2 ancho chili peppers, deveined, seedless and soaked, for the marinade
  • 1/2 onions, roasted, for the marinade
  • 3 cloves garlic, roasted, for the marinade
  • 1 tablespoon allspices, for the marinade
  • 1 tablespoon cumin, whole, for the marinade
  • 1 tablespoon oregano, for the marinade
  • 1 tablespoon sea salt, for the marinade
  • 1/4 cups orange juice, for the marinade
  • 1/4 cups beer, for the marinade
  • 2 kilos Pork Meat, 3kg rib, leg, loin
  • 1 cup lard
  • 1/4 cups Orange soda
  • 1 head garlic
  • 1 white onion, cut in half
  • 1 orange, cut in half
  • enough vegetal oil
  • enough corn tortilla
  • 1 cup Chihuahua cheese, fallen apart
  • 1 cup avocado, cut into segments
  • 1/4 cups radish, cut into slices
  • 1/2 cups white onion, cut in hoops
  • 1/2 red onions, filleted
  • enough fresh coriander
  • enough serrano pepper, cut into slices


For the adobo, liquefy the guajillo chile with the chile ancho, the water flavored by the chie, the onion, the garlic, the fat pepper, the whole cumin, the oregano, the grain salt, the orange juice and the beer until obtaining a smooth marinade. Strain and divide in two.
Pour half of the marinade over the pork and marina for about an hour in refrigeration.
Heat a deep skillet over high heat with the lard, fry the marinated meat until it is browned and add the orange soda, the garlic head, the white onion and the orange. Let it boil and lower to medium heat.
Cook the carnitas for 2 to 3 hours, stirring constantly, and when they become bright and the meat is easily shredded, remove from the pot and cut the meat into fine bits. Set aside hot.
Heat a comal over medium heat with a little oil, submerge each tortilla in the marinade you previously reserved and cook on the comal.
Fill the tortillas with the carnitas and form tacos. Place your taquitos in a refractory, serve with cheese, avocado, radishes, onion and fresh cilantro. Serve with more sauce and lemon.


Serve with cheese, radish, cilantro, avocado and purple onions.


You will know that carnitas are ready when the meat starts falling apart. So that the tortilla does not fall apart, it is important that you fry it in hot oil, drain it on absorbent paper and then soak it with the marinade and heat it on the lightly greased comal.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Izabelle Iza
29/07/2019 16:10:05
Fernando Hernandez
31/05/2019 09:32:08
Pufff que sabor tan exquisito con esas tortillas enchiladas

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