It’s just like your favorite taco truck rolled into the kitchen, but no lines, no waiting, and no shoes required. Tender braised carnitas make taco night easy, any day of the week.
What You Get
Slow-roasted pork shoulder (carnitas)
Pico de gallo salsa
What You’ll Need
Makes 4 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a large skillet over medium heat, warm 1 tablespoon vegetable oil. Add the carnitas and sauté until warmed through and crispy, about 10 minutes. Use a fork or tongs to shred the meat.
Meanwhile, separate a few sprigs of cilantro. Cut the lime into wedges for serving. Set out the salsa to let it come to room temperature.
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.
To build the tacos, place the tortillas on plates and pile with the carnitas. Top with a spoonful of salsa and scatter with the cilantro. Serve warm, with the lime wedges for squeezing.
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