Mexican Carnitas Tacos
A delicious Mexican-inspired dish featuring slow-cooked carnitas, served with fresh toppings and warm tortillas.
Ingredients
- ●1 pound Beef shoulder
- ●2 tablespoons Lime juice
- ●2 tablespoons Orange juice
- ●4 cloves Garlic
- ●1 teaspoon Cumin
- ●1/2 teaspoon Chili powder
- ●1/2 teaspoon Salt
- ●1 sheet Newspaper
- ●8-10 Tortillas
- ●1 cup Sour cream
- ●1 cup Shredded lettuce
- ●1 cup Diced tomatoes
- ●1 cup Diced radishes
Instructions
- 1
Preheat the oven to 300°F.
- 2
Cut the beef shoulder into large chunks and place it in a Dutch oven.
- 3
In a small bowl, mix together the lime juice, orange juice, garlic, cumin, chili powder, and salt.
- 4
Pour the marinade over the beef and toss to coat.
- 5
Cover the Dutch oven with a sheet of newspaper and transfer it to the preheated oven.
- 6
Braise the beef for 2 1/2 hours, or until it is tender and easily shreds with a fork.
- 7
Remove the beef from the oven and let it cool slightly.
- 8
Using two forks, shred the beef into bite-sized pieces.
- 9
Heat a large skillet over medium-high heat.
- 10
Add the shredded beef to the skillet and cook for 5-7 minutes, or until it is crispy and golden brown.
- 11
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 12
Assemble the tacos by spooning the carnitas onto a tortilla and topping with your desired toppings.
- 13
Serve immediately and enjoy!