Three different ways to make Carnitas Tacos. Rich, crispy pork carnitas make the best pork tacos, whether piled with cilantro and onions, topped with cheese and sour cream, or served with eggs and salsa for breakfast.
So, yesterday I posted a recipe for the best homemade carnitas (have you checked it out yet?) and I have to admit, I am so glad to have finally finished that post because I have spent the last two months up to my eyeballs in carnitas doing recipe testing.
As much as I love carnitas, there’s only so much super rich, delicious, crispy pork a girl can eat. My freezer is currently packed with it, and what I didn’t eat, I’ve been making into all sorts of delicious things these last two months.
Which is why I’m here today with not one, but three different carnitas tacos recipes. There are so many really excellent ways to use carnitas that it seemed a shame to limit this post to just one. I have a bunch more carnitas recipes coming your way over the next month and a half (update: Carnitas Enchiladas , Carnitas Nacho Fries , Carnitas Burrito Bowls ), but today I’m starting with these three different perfect little pork tacos.
These three carnitas taco recipes all call for cooked carnitas, so they’re perfect for using up leftovers. But if you don’t have some already cooked, go make them ( this post will walk you through making carnitas from start to finish because even though they are super easy, it’s a bit of a process), and then come back.
Anyways, on to the tacos!
Carnitas Tacos, Three Ways
Classic Pork Tacos I
It doesn’t get much easier or tastier than traditional tacos. A handful of simple ingredients really let the carnitas shine. You get the bright, clean flavors of cilantro, finely diced white onion, and a squeeze of lime that go so well with the crispy richness of the pork.
Classic Carnitas Tacos II
These are the tacos I think a lot of us grew up eating, shredded lettuce, tomatoes, cheddar cheese and sour cream, usually with hamburger in the place of pork. I love these tacos for using up leftover carnitas because you probably have these ingredients on hand already.
And I know it’s not traditional traditional, but cheese and sour cream are delicious, and they taste extra delicious in a taco.
Carnitas Breakfast Tacos
And finally, why not eat pork tacos for breakfast? Scramble some eggs, add salsa, carnitas, and a handful of cheese, wrap it all up in a tortilla, and you’ve got a breakfast that starts your day off right.
More Taco Toppings and Ideas
All of these recipes can be made with flour or corn tortillas (warmed in the microwave or pan fried (SO GOOD!)) and customized any way you want. There are so many other good things you could add to a carnitas taco, like:
Chipotle Yogurt Sauce Chipotle Aioli Sriracha Aioli Avocado Crema Pineapple Slaw
What to serve with Carnitas Tacos?
Serve the tacos alongside some cilantro rice and a simple veggie like roasted broccoli , green beans , or zucchini .
You Might Also Enjoy
- Easy Barbacoa
- Freezer Burritos
- Carne Asada Fries
- Carne Asada
- Barbacoa Tacos
- Slow Cooker Chicken Tacos
Ingredients
Carnitas Tacos
- ▢ 4 cups pork carnitas
- ▢ 8 taco-sized tortillas flour or corn
- ▢ Paper towels optional
Classic I
- ▢ 1 cup diced cilantro
- ▢ 1/2 cup finely diced white onion
- ▢ 2 limes quartered
Classic II
- ▢ 1 cup chopped tomatoes
- ▢ 1 cup shredded cheddar cheese
- ▢ 1/2 cup sour cream
Breakfast Tacos
- ▢ 4 large eggs
- ▢ 2 teaspoons milk
- ▢ Salt
- ▢ 1 cup salsa
- ▢ 1 cup shredded cheddar cheese
Instructions
Prepare Your Ingredients
- If starting with cold, leftover carnitas, reheat them in the microwave. To warm your tortillas, microwave 4 at a time on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Heat in 30-second increments until warm.
Classic I
- Layer each tortilla with 1/2 cup carnitas, cilantro, and white onion. Finish with a squeeze of lime juice. Serve and enjoy!
Classic II
- To each tortilla, add 1/2 cup carnitas, tomatoes, shredded cheese, and sour cream.
Breakfast Tacos
- In a medium bowl, whisk together eggs and milk. Lightly grease a medium skillet and heat over medium heat. Add eggs and a sprinkle of salt, and scramble the eggs. Top tortillas with 1/2 cup carnitas, scrambled eggs, salsa, and cheese.
Notes
How to Steam Cauliflower in the Microwave for a quick and simple side or to use in recipes that call for cooked cauliflower.
So, you guys know I love a good kitchen hack. And try and tell me that “hacks” are so 2015 and I’ll shove my fingers in my ears whilst (simultaneously) typing a 500-word post about how you should whip your egg whites for the fluffiest pancakes or how to use two simple ingredients to make a killer 30-second Chocolate Sauce .
Or in today’s case, why you should absolutely try steaming your cauliflower in your microwave.
That’s right, I’m here today bringing you a super quick kitchen hack/ tips & tricks post on cooking cauliflower in your microwave. You can also use this method to steam broccoli, or check out the post How to Steam Broccoli in the Microwave .
Why steam cauliflower in the microwave?
- It’s faster than doing it on the stove.
- You don’t need any special equipment like a steamer basket.
- Best of all, there’s no pot or pan to wash. You just need a bowl, a plate, and a vegetable.
When you want a super simple vegetable side or are making a recipe that calls for steamed cauliflower, this method is going to save you so much time.
How to Steam Cauliflower in the Microwave
Wash your head of cauliflower well, and use a sharp knife to cut it into bite-sized florets. If you don’t usually cut cauliflower, here’s a great tutorial on how to cut cauliflower .
Place pieces in a microwave-safe bowl, and add just enough water to cover the bottom of the bowl, 2 to 3 tablespoons. Place a plate over the bowl and microwave for 3 to 4 minutes, depending on how much bite you like in your cauliflower, how large the pieces are, and how powerful your microwave is.
You may have to do a little experimenting to find your perfect cooking time.
Let the cauliflower sit in the microwave for 1 minute before removing from the microwave. Be careful, the steam trapped under the plate will be hot!
Your steamed cauliflower is now ready to be enjoyed as a simple side, maybe tossed with a little butter or olive oil and salt, or dipped in ranch or cheese sauce (<–this, do this!), or mashed and turned into something yummy. The possibilities are endless.
Ingredients
Cauliflower
- ▢ 1 head cauliflower
- ▢ 2 to 3 tablespoons water
Optional Toppings
- ▢ Melted butter
- ▢ Olive oil
- ▢ Salt and pepper
- ▢ Cheese sauce
Instructions
- Wash your head of cauliflower well, and use a sharp knife to cut it into bite-sized florets.
- Place pieces in a microwave-safe bowl and add just enough water to cover the bottom of the bowl, 2 to 3 tablespoons.
- Place a plate over the bowl and microwave for 3 to 4 minutes, depending on how much bite you like in your cauliflower and how powerful your microwave is.
- Let the cauliflower sit in the microwave for 1 minute before removing from the microwave. Be careful, the steam trapped under the plate will be hot.
- Toss with butter and salt and pepper or serve alongside ranch or cheese sauce as a simple side and enjoy!
Carnitas Enchiladas (AKA Pulled Pork Enchiladas) are a delicious alternative way to eat enchiladas. Rich, crispy carnitas are wrapped in tortillas and covered with a tangy homemade enchilada sauce and plenty of cheese. This recipe makes ten enchiladas which can be baked all at once or frozen in batches for smaller households.
Two weeks ago, I shared the best, most crispy and amazing Homemade Carnitas Recipe along with Carnitas Tacos, made three different ways . And I hope you’re not all carnitas’d out because I have one more carnitas recipe for you today: Carnitas Enchiladas.
During my carnitas recipe testing extravaganza, because of the truly astounding amount of carnitas I had around the house for a solid two months, I made these enchiladas SO often, and never ever got tired of them.
Carnitas are a fabulous filling for enchiladas because they are super rich and flavorful all on their own so they don’t get overwhelmed by the other ingredients. Add all the cheese and sauce you want, and you’re still going to get plenty of that great carnitas flavor when you bite into these enchiladas.
And the sauce, I LOVE this sauce. It’s smooth, a little tangy, and not too bitter. It’s perfect over meat and tortillas, but I always kind of want to eat it with a spoon too.
It’s that good.
That being said, it’s definitely not authentic enchilada sauce, so if you have a favorite sauce of your own, feel free to use that instead.
I always make these enchiladas with my homemade carnitas recipe as a way to use up leftovers, but if you don’t have carnitas made already, I’ve embedded my carnitas recipe below the enchilada recipe. You can also click through to that post to see more step by step carnitas instructions.
OR, if you have regular pulled pork on hand, you can use that. Pulled pork and carnitas are made from the same cut of meat, and there’s enough seasoning in the sauce that it doesn’t matter too much how the pork was originally seasoned.
How to Make Carnitas Enchiladas (Pulled Pork Enchiladas)
These are some of the easiest enchiladas to whip up. The sauce is made from pantry staples that simply get whisked together on the stove and simmered until thickened. And then you’re ready to assemble your enchiladas.
The carnitas are mixed with a bit of sauce, wrapped in tortillas, and lined up in a casserole dish. Then you pour on the sauce, add cheese, and bake.
Thirty minutes later, you end up with enchiladas that are cheesy, rich, and perfect for piling high with sour cream and pico de gallo and serving to friends and family.
Freezing Carnitas Enchiladas
The recipe I’m sharing today makes a full-size casserole dish and will serve five people two enchiladas each. I’m sharing a full-size version for two reasons: 1, I really like to make this for other people. It’s a real crowd pleaser and a low-stress dinner to make for guests. 2, it freezes very well, so if you’re a small household, freeze this (unbaked) in batches and you can get two or three meals out of it.
I’ve included detailed freezing and reheating instructions in the recipe card, but this will make two 8×8 pans of five enchiladas or three 5×7 pans of three or four.
You Might Also Enjoy
- Chicken Enchiladas
- Homemade Barbacoa
- Easy Carne Asada
- Chicken Fajitas
- Barbacoa Tacos
Carnitas Enchilada Recipe Notes
- If you have a favorite enchilada sauce of your own, use 3 cups of your favorite sauce.
- If you like really saucy, wet enchiladas, 1 1/2 this sauce recipe.
- Feel free to add more cheese, corn, black beans, etc., to the carnitas filling. Make the carnitas enchiladas of your heart.
- Serve alongside quick and simple sides like Cilantro Lime Rice , Green Beans , or Steamed Broccoli .
Ingredients
Special Equipment
- ▢ 9x13-inch rectangular casserole dish or smaller dishes for freezing and half batches*
Enchilada Sauce
- ▢ 3 tablespoons olive oil
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 tablespoons chili powder
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 3/4 teaspoon garlic powder
- ▢ 1/4 heaping teaspoon dried oregano
- ▢ 1/4 heaping teaspoon salt
- ▢ 3 tablespoons tomato paste
- ▢ 3 cups chicken or vegetable broth
- ▢ 1 1/2 teaspoons apple cider vinegar or distilled white vinegar
- ▢ Black pepper
Enchiladas
- ▢ 10 8-inch tortillas flour or corn
- ▢ 4 cups pulled pork carnitas warm
- ▢ 1 1/2 cup shredded Mexican cheese blend or colby-jack cheese
Toppings
- ▢ Cilantro
- ▢ Pico de Gallo
- ▢ Sour Cream
Instructions
Enchilada Sauce
- Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
- In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
- Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
- Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
Assemble Enchiladas
- Preheat oven to 350°F.
- Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
- Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
- Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
Bake
- Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
- Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!
Notes
Sauce Adapted From Cookie and Kate
Ingredients
Special Equipment
- ▢ Large Dutch oven
Carnitas
- ▢ 1/4 cup vegetable oil
- ▢ 4-6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
- ▢ Salt and pepper
- ▢ 1 large onion diced
- ▢ 1 clove garlic crushed
- ▢ 3 tablespoons lime juice
- ▢ 1 tablespoon chili powder
- ▢ 1/2 teaspoon dried oregano
- ▢ 1/2 teaspoon ground cumin
- ▢ 6-8 cups ( 3-4 14.5 ounce cans) chicken broth
Instructions
- Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast.
- Generously salt and pepper pork chunks on all sides.
- In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes.
- Add onion, garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth so the meat is mostly covered. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork.
- Preheat oven to 400°F and line a baking sheet with foil for easier cleanup. Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat. Transfer shredded meat to the baking sheet and spread it in an even layer over the surface. Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and bake for 10 minutes.
- Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.
- Serve and enjoy.
Notes
Carnitas Tacos (Three Ways)
Ingredients
Carnitas Tacos
- 4 cups pork carnitas
- 8 taco-sized tortillas flour or corn
- Paper towels optional
Classic I
- 1 cup diced cilantro
- 1/2 cup finely diced white onion
- 2 limes quartered
Classic II
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Breakfast Tacos
- 4 large eggs
- 2 teaspoons milk
- Salt
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
Prepare Your Ingredients
- If starting with cold, leftover carnitas, reheat them in the microwave. To warm your tortillas, microwave 4 at a time on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Heat in 30-second increments until warm.
Classic I
- Layer each tortilla with 1/2 cup carnitas, cilantro, and white onion. Finish with a squeeze of lime juice. Serve and enjoy!
Classic II
- To each tortilla, add 1/2 cup carnitas, tomatoes, shredded cheese, and sour cream.
Breakfast Tacos
- In a medium bowl, whisk together eggs and milk. Lightly grease a medium skillet and heat over medium heat. Add eggs and a sprinkle of salt, and scramble the eggs. Top tortillas with 1/2 cup carnitas, scrambled eggs, salsa, and cheese.
