SF locals love their crispy carnitas and tangy tomatillo salsas. Take your taqueria favorites home and fold them into these meaty tacos.
What You Get
What You’ll Need
Makes 3 servings
Active Time: 10 minutes
Total Time: 10 minutes
In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.
In a frying pan over medium heat, add the carnitas and cook, stirring occasionally, until crispy and warmed through, 5 minutes.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
In a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Slice the remaining ½ lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
To build the tacos, place the tortillas on plates, fill with the crispy carnitas, dollop with the avocado-tomatillo salsa, and sprinkle with the pickled onions and cilantro leaves. Serve warm, with the cabbage slaw and black beans on the side.