Tender, juicy, slow-cooked pork shoulder, crisped to perfection and served in warm corn tortillas with classic toppings. A beloved Mexican street food classic that's surprisingly easy to make at home.
Prep20 min
Cook180 min
Servings4
Serving size: 1 serving(One serving includes 3 tacos.)
1227cal
69gprotein
50gcarbs
83g
Ingredients
3 lb Pork Shoulder (Boneless, also known as Boston butt, cut into 2-3 inch chunks)
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
A vibrant and smoky green salsa made by roasting tomatillos, jalapeños, and onion until beautifully charred, then blending with fresh cilantro and lime. This authentic salsa verde is the perfect tangy and spicy accompaniment for tacos, enchiladas, or as a dip with tortilla chips.
About Carnitas Tacos, Laccha Pyaaz, Cilantro Lime Rice and Roasted Salsa Verde
Melt-in-mouth carnitas tacos with tangy salsa verde. A protein-packed, soul-satisfying treat!
This california dish is perfect for dinner. With 1568.0799999999997 calories and 75.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Bay Leaf
1 cup Chicken Broth (Low sodium)
0.5 cup Milk (Optional, for extra tenderness)
12 pcs Corn Tortillas (Small street taco size)
0.5 cup Diced White Onion (For topping)
0.5 cup Cilantro (Freshly chopped, for topping)
2 pcs Lime (Cut into wedges for serving)
Instructions
1
Prepare and Sear the Pork
Pat the pork shoulder chunks dry with paper towels. Season generously on all sides with salt and black pepper.
Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
Carefully place the pork chunks in the pot in a single layer, ensuring not to overcrowd. Work in batches if necessary.
Sear the pork for 5-7 minutes, turning occasionally, until a deep golden-brown crust forms on all sides.
Remove the seared pork and set aside on a plate.
2
Braise the Pork
Return all the seared pork to the pot.
Add the halved onion, smashed garlic cloves, Mexican oregano, ground cumin, and bay leaf.
Squeeze the juice from the orange halves directly into the pot, then add the squeezed orange rinds as well.
Pour in the chicken broth and optional milk. The liquid should come about halfway up the pork.
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 2.5 to 3 hours.
3
Check for Tenderness
After 2.5 hours, check the pork. It should be incredibly tender and easily pull apart with a fork. If it's still tough, cover and continue cooking, checking every 20-30 minutes.
4
Shred and Crisp the Carnitas
Preheat your broiler to high. Using a slotted spoon, transfer the cooked pork to a large, rimmed baking sheet. Discard the onion, orange rinds, and bay leaf from the pot.
Using two forks, shred the pork into bite-sized pieces. Spread it evenly across the baking sheet.
Ladle about 1/2 cup of the remaining cooking liquid over the shredded pork to keep it moist and flavorful.
Place the baking sheet under the broiler for 3-5 minutes, watching closely, until the edges of the pork are browned and crispy.
For even crispier results, you can pan-fry the shredded pork in batches in a hot skillet with a little of its own rendered fat until desired crispiness is achieved.
5
Assemble and Serve
While the pork is crisping, warm the corn tortillas. You can do this in a dry skillet, over a gas flame for a slight char, or wrapped in a damp paper towel in the microwave.
Fill each warm tortilla with a generous amount of the crispy carnitas.
Top with a sprinkle of finely diced white onion and fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
4
Serving size: 1 serving
27cal
1gprotein
6gcarbs
0gfat
Ingredients
2 medium Red Onion (about 250-300g total)
1 cup Ice Cubes (for soaking the onions)
4 cup Water (cold, for soaking)
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
1 tsp Chaat Masala
0.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (finely chopped)
1 pc Green Chili (optional, finely chopped)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Carefully separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3
Drain and Dry
Drain the onions thoroughly in a colander, shaking off as much water as possible.
Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
2 pcs Jalapeño Peppers (Stems removed)
0.5 pcs White Onion (Medium, peeled and quartered)
3 cloves Garlic (Unpeeled)
0.5 cup Cilantro (Loosely packed leaves and tender stems)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
0.75 tsp Salt (Or to taste)
0.25 cup Water (If needed for blending)
Instructions
1
Roast the Vegetables
Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2
Blend the Salsa
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
Add the fresh cilantro, lime juice, and salt.
Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3
Season and Serve
Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.
