I came to love fresh corn tortilla tacos from the delicious taquerias in Tucson Arizona. The freshest, most authentic version I had ever had. At that time, I was young and haven’t traveled much outside of Wisconsin. These tacos are so much like my favorite Mexican restaurants in Tucson- it takes me back to the beauty of the desert, the culture of the city, and the great memories with friends.
Another way to use the pork carnitas- TACOS! I can’t even decide which is my favorite. It’s all about the meat… or is it? Fresh homemade corn tortillas, crispy spicy carnitas, freshly prepared salsa- it’s a combination of amazing.
Print Recipe
Carnitas Tacos
Ingredients
- 12 Fresh corn tortillas *See recipe under bread
- 1 lb Carnitas (Mexican shredded pork) *See recipe under pork
- 1/2 cup Red onion, diced
- 1 Jalapeño, diced
- 1/2 cup Fresh Cilantro, coarsely chopped
- 1 cup Freshly shredded Oaxaco or Monterey jack cheese
Instructions
- Prepare tortillas and pork as instructed.
- To prepare the salsa, combine onion, jalapeño, and cilantro in a small bowl.
- Assemble the tacos by scooping pork in the bottom of the tortilla, topped with cheese and salsa.
- Serve 2-3 tacos each.
Notes
The tortillas will stay fresh in a Ziplock bag at room temperature for 3 days, refrigerator for 1 week, and freezer for 3 months.
The carnitas will stay fresh in an airtight container in the refrigerator for 4 days and the freezer for 3 months.
