Tex-Mex Carnitas Tacos

Allergens

Gluten (in some tortillas), Dairy (queso fresco)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes 1/4 cup vegetable oil 2 cups chicken broth or water 1 medium onion, chopped 3 cloves garlic, minced 2 tbsp ground cumin 1 tbsp paprika 1 tsp chili powder 1 tsp dried oregano Salt and pepper to taste 12 small corn tortillas Optional: diced onion, cilantro, lime wedges, salsa, and queso fresco for garnish

Instructions

1. In a large skillet or Dutch oven, heat the vegetable oil over medium high heat. Add the pork cubes and brown them on all sides, seasoning with salt and pepper.
2. Add the chopped onion to the skillet and sauté until translucent.
3. Stir in the minced garlic, ground cumin, paprika, chili powder, oregano, and cook for 1 2 minutes, until fragrant.
4. Pour in the chicken broth or water, bring to a boil, then reduce heat to low and let simmer, covered, for 1 hour or until the pork is tender and easily shreds with a fork.
5. Remove the lid, increase the heat to medium high, and cook off any remaining liquid. Shred the pork using two forks and mix it back into the sauce.
6. Warm up the corn tortillas on a grill or in a dry skillet for 30 seconds per side.
7. Assemble tacos by placing shredded pork, onion, cilantro, lime wedges, salsa, and queso fresco inside each tortilla. Serve immediately.

Chef’s Insight

Use a blend of spices that suits your personal preference, and don't be afraid to adjust the heat level to your liking.

Notes

Feel free to experiment with different meats and spice combinations to make this recipe your own.