Name: Pork Carnitas Street Tacos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups pork carnitas; 12 street taco sized corn tortillas; 2 teaspoons vegetable oil; 1/2 cup corn salsa; 1/2 cup guacamole; 1 ounce queso fresco, crumbled

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Introduction

Pork Carnitas Street Tacos are a flavorful, easy-to-assemble dish perfect for a quick meal or casual gathering. Combining tender, savory pork with fresh toppings on warm corn tortillas, these tacos bring vibrant Mexican street food right to your kitchen.

A white plate holds three small soft tortillas standing side by side, each filled with shredded brown meat, yellow corn kernels, green guacamole, white crumbly cheese, and fresh green cilantro leaves. On the side, there is a mound of white rice mixed with chopped herbs and a pile of shiny black beans with two lime wedges on top. The plate is set on a white marbled surface with blurred items in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pork carnitas
12 street taco sized corn tortillas
2 teaspoons vegetable oil
1/2 cup corn salsa
1/2 cup guacamole
1 ounce queso fresco

Instructions

Step 1: Heat half the vegetable oil in a large skillet over high heat. Once hot, toast the corn tortillas for 30 to 60 seconds on each side. You can toast 2 to 3 tortillas at a time. Once toasted, set them aside.
Step 2: Add the remaining oil to the skillet and heat over medium-high heat. Add the pork carnitas and cook without stirring for 3 to 5 minutes to allow a crispy exterior to form. Then stir and cook for an additional 2 to 3 minutes until the carnitas are heated through.
Step 3: Lay the toasted tortillas flat. Spoon a generous amount of carnitas onto each tortilla, then top with corn salsa, a dollop of guacamole, and a sprinkle of crumbled queso fresco. Serve immediately and enjoy.

Tips & Variations

For added spice, drizzle your tacos with a few drops of hot sauce or add sliced jalapeños.
Substitute pork carnitas with shredded chicken or beef if preferred.
Warm the tortillas wrapped in a damp towel in the microwave for a softer texture before toasting.
Add fresh cilantro and lime wedges on the side for extra brightness and flavor.

Storage

Store leftover cooked carnitas in an airtight container in the refrigerator for up to 3 days. Keep the tortillas, salsa, and guacamole separate to avoid sogginess. Reheat the carnitas in a skillet over medium heat until warm, and warm tortillas gently before assembling the tacos again.

How to Serve

The image shows three small soft white corn tortillas arranged side by side on a white plate, each filled with shredded brown meat, bright yellow corn kernels, light green guacamole, chopped green herbs, and white crumbly cheese on top. In the back of the plate, there is a serving of dark black beans and a mound of white rice with green herbs mixed in. Two lime slices are placed near the back of the plate. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pork carnitas from scratch for this recipe?

Yes, homemade pork carnitas can be slow-cooked pork shoulder seasoned with traditional spices. This will add a fresh, rich flavor, but using store-bought carnitas is a great shortcut.

What is queso fresco, and can I substitute it?

Queso fresco is a crumbly, mild Mexican cheese that adds a fresh touch to the tacos. If unavailable, you can substitute with feta or cotija cheese for a similar texture and flavor.