Copycat Famous Street Tacos – Crispy Carnitas with Chipotle Crema

Allergens

Milk, Gluten

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 1
• inch cubes 2. 1/4 cup kosher salt 3. 1 tablespoon ground cumin 4. 1 tablespoon smoked paprika 5. 1 teaspoon black pepper 6. 8 corn tortillas 7. 2 cups shredded lettuce 8. 1 small red onion, thinly sliced 9. 1 cup crumbled queso fresco 10. 1 lime, cut into wedges 11. Chipotle crema (recipe below) For the chipotle crema: 12. 1/2 cup sour cream 13. 2 tablespoons finely chopped chipotle peppers in adobo sauce 14. 1 tablespoon fresh lime juice 15. Salt and pepper, to taste

Instructions

1. In a large bowl, combine the pork cubes with kosher salt, cumin, smoked paprika, and black pepper. Toss until well coated.
2. Heat a large skillet over medium high heat. Add the seasoned pork cubes and cook until browned on all sides. Transfer to a slow cooker, cover, and cook on low for 6 hours.
3. Once the pork is tender, use two forks to shred it and mix with the juices in the slow cooker. Keep warm.
4. In a small bowl, whisk together sour cream, chopped chipotle peppers, lime juice, salt, and pepper. Set aside.
5. Warm the corn tortillas on a grill or comal, just until softened.
6. Assemble tacos by layering shredded pork, lettuce, red onion, queso fresco, and chipotle crema on each warm tortilla.
7. Serve immediately with lime wedges.

Chef’s Insight

For an extra smoky flavor, add a few dashes of liquid smoke to the pork mixture before slow cooking.

Notes

This recipe makes for a great party dish or weeknight dinner.