“Carnitas Street Tacos with Smoky Chipotle Salsa”

Allergens

Dairy, Gluten

Ingredients

• 1 lb pork shoulder, cut into 2
• inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup water
• 2 cups chicken broth
• 2 tablespoons white vinegar
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes
• 1 cup crumbled cotija cheese
• Fresh cilantro leaves for garnish
• Lime wedges Smoky Chipotle Salsa:
• 3 chipotle peppers in adobo sauce
• 2 medium tomatoes, seeded and chopped
• 1 small onion, chopped
• 1 clove garlic
• 1 tablespoon white vinegar
• Salt to taste

Instructions

1. In a slow cooker, combine the pork shoulder, onion, garlic, water, chicken broth, white vinegar, cumin, smoked paprika, salt, and pepper. Cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
2. Remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir well.
3. To make the smoky chipotle salsa, blend the chipotle peppers, tomatoes, onion, garlic, white vinegar, and salt in a blender or food processor until smooth.
4. Preheat a grill or grill pan to medium high heat. Warm the corn tortillas for 10 seconds per side.
5. Assemble tacos by layering shredded carnitas, smoky chipotle salsa, lettuce, tomatoes, cotija cheese, and fresh cilantro on each tortilla. Serve with lime wedges on the side.

Chef’s Insight

For an extra smoky flavor, marinate the pork shoulder overnight in a mixture of vinegar, adobo sauce, and spices before cooking.

Notes

Adjust the spice level of the smoky chipotle salsa to your preference by adding more or fewer chipotle peppers.