Tacos de Carnitas
Tacos made from crispy pulled pork
Equipment
- 1 comal
- 1 large cast-iron skillet
- 1 kitchen knife
- 1 cutting board
- 1 spatula
Ingredients
- 1 tbsp olive oil
- 1 tbsp Tex-Mex spice blend
- 2 cups Smoked pulled pork - shredded
- 4 tortillas - flour
- ¼ cup onion - white, finely chopped
- ¼ cup cilantro - fresh, torn
- 1 lime - cut into wedges
- 1 jalapeño - fresh, very thinly sliced
Instructions
- Heat olive oil in a large cast-iron skillet until shimmering.1 tbsp olive oil
- Add Tex-Mex spice blend to the hot oil, and fry for about 30 seconds.1 tbsp Tex-Mex spice blend
- Add pulled pork to the pan, toss with the oil and spices, then fry until browned and crispy.2 cups Smoked pulled pork
- Heat comal over medium-low heat. Warm the tortillas on the comal, and set aside.4 tortillas
- Add ¼ cup hot shredded pulled pork to a tortilla. Top with onion, cilantro, and a generous squeeze of lime. Optionally add sliced jalapeños if desired. Serve 2 on each plate.1/4 cup onion, 1/4 cup cilantro, 1 lime, 1 jalapeño
Notes
A simple and delicious use of leftover smoked pulled pork.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 606mg | Potassium: 165mg | Fiber: 4g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 3mg
