Carnitas Tacos with Crispy, Chile-Charred Pork

My carnitas tacos are built on pork braised with dried Mexican peppers and citrus, then broiled until the edges crisp and char. Simple toppings of onion, cilantro, lime, and guacamole let that chile flavor come through in every bite.

My carnitas tacos get their flavor from the pork itself. I braise the pork in a rich sauce of dried Mexican peppers, orange, and lime. After years of making it, I’ve learned most of the flavor ends up in the braising liquid, so I boil it down to a thin paste and toss it with the shredded meat before it goes under the broiler. The citrus and tomato paste caramelize, and every crispy edge tastes of chile.

Because the flavor is already in the pork, I keep the toppings simple: diced onion, cilantro, a squeeze of lime, and a spoonful of guacamole for something creamy. A spicy salsa would only cover up what the peppers are doing.

There are two ways to make the carnitas. My dried chile and citrus pork carnitas are the version I make 99% of the time, and the one these tacos are built around. On a busy weeknight, my easy pork carnitas take about five minutes of prep and still get their crispy edges from the broiler.

Serving ideas

Carnitas tacos don’t need much alongside them. The pork is rich and the toppings are simple, so I look for sides that add something fresh or soak up the juices without competing with the chile flavor.

For a full taco night, my spicy Mexican rice is the side I reach for most. A pot of refried or black beans rounds out the plate, and a crunchy cabbage slaw dressed with lime cuts through the richness of the pork.

To drink, a fizzy lime margarita is my pick. The lime and bubbles are a nice contrast to the crispy, chile-coated carnitas.

Storing leftover pork carnitas tacos

Store the carnitas and toppings separately, and build the tacos fresh when you’re ready to eat. The carnitas keep in a covered container in the fridge for 3-4 days.

To reheat, I warm the carnitas in a pan on the stove over medium heat, stirring now and then, until they’re hot and the edges start to crisp again. If you’re reheating a big batch, it’s easier to spread the pork on a baking sheet and warm it in the oven.

Carnitas also freeze well. Cool them completely, pack them into a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Guacamole is best the day you make it. Diced onion, cilantro, and other toppings keep in the fridge for 1-3 days. Reseal leftover tortillas in their bag and warm them again just before serving.

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Carnitas Tacos with Crispy, Chile-Charred Pork

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

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These tacos start with either my favorite carnitas made with a rich dried pepper sauce or my easy crockpot version for a weeknight. The crispy pork is then piled high into warm tortillas and finished with guacamole, diced onion, cilantro, and lime.

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Ingredients

• ▢ Mexican Pork Carnitas
• ▢ 2 large ripe avocados
• ▢ Juice from ½ lime
• ▢ 1 clove garlic (finely minced)
• ▢ A pinch of salt
• ▢ 12 small tortillas (corn or flour)
• ▢ Minced red onions (to serve)
• ▢ Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice

Instructions 

• Start by making one of my two carnitas recipes:

  Mexican Pork Carnitas uses dried Mexican chiles and is the recipe I use 99% of the time.

  Easy Pork Carnitas is the recipe I make on weekdays when I need something easier.
• Make the guacamole: In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
  2 large ripe avocados, Juice from ½ lime, 1 clove garlic, A pinch of salt
• Serve: Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.
  12 small tortillas, Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice, Minced red onions

Notes

Serving size: My Mexican Pork Carnitas recipe yields at least 8 servings. You can halve the recipe, or better yet, enjoy the leftovers on nachos or in burritos, sandwiches, or more tacos. 

Nutrition

Serving: 1, Calories: 753kcal (38%), Carbohydrates: 84g (28%), Protein: 31g (62%), Fat: 34g (52%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 73mg (24%), Sodium: 1693mg (74%), Potassium: 607mg (17%), Fiber: 10g (42%), Sugar: 29g (32%), Vitamin A: 404IU (8%), Vitamin C: 14mg (17%), Calcium: 230mg (23%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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