Homemade tacos will ruin Taco Tuesdays for you. Because nothing can compare to home cooked slow roasted pork with fresh corn tortillas.
Oh, the tortillas. If you’ve never made them at home, please please try them. A tortilla can make or break a taco, and these are made. The carnitas can also be cooked on LOW in a slow cooker for 4-5 hours, then chilled and reheated for any weeknight dinner.
The tortillas should be made right before eating. No one likes a cold tortilla.
Carnitas Tacos with Homemade Corn TortillasPrint Recipe
- For Carnitas:
- 2 poblano peppers, seeded and sliced
- 1 medium onion, sliced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- One 4 1/2-pound bone-in pork shoulder
- 1 1/2 cups chicken broth
- 4 jalapeno peppers, sliced
- 2 limes, zested and juiced
- 1 orange, zested and juiced
- For Corn Tortillas:
- 3 1/2 cups masa harina
- 2 cups hot water
- 2 tsp salt
- 4 tablespoons vegetable oil
- For serving: sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges, sour cream and fresh cilantro leaves
Preheat the oven to 275 degrees F.
Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
[Recipe courtesy of Ree Drummond]
For Corn Tortillas:
If using powdered masa harina, measure into bowl and add hot tap water, salt, and oil. Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes. If using fresh masa, scoop into bowl. Break up and knead a few times until smooth.
Heat griddle or skillets. Set large griddle (one that stretches of 2 burners) or 2 skillets on stovetop. Set heat under one end of griddle (or one skillet) at medium. Set heat under other end (or other skillet) at medium-high.
Adjust consistency of dough. Gently squeeze dough. If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky. Divide evenly into 15 pieces and roll each into a ball. Cover with plastic.
Press out dough balls. Cut 2 pieces of plastic bag 1-inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Gently mash. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.
Unmold uncooked tortilla. Flip tortilla onto right hand (if right-handed).
First flip. After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With metal spatula (or callused fingers), flip onto hotter side of griddle (or hotter skillet).
Second flip. After about 30 seconds, tortilla should be browned underneath. Flip. Cook 30 seconds more—tortilla should puff in places (or all over—a gentle press with metal spatula or fingers encourages puffing). Transfer to basket lined with towel.
Continue. Press and bake remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.
[slightly adapted from Rick Bayless]