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Mini Carnitas Taco Bowls

westAll Recipes
Prep 180 min
Cook 7 min
Servings 10

Easy, delicious carnitas, no lard required. Just add vegetable oil and water — and a Corona™ Familiar when you’re done for a delish pairing.

Ingredients

  • 1/4 cup vegetable oil
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
  • 2 cups chopped yellow onions
  • 6 cloves garlic, peeled
  • 2 cups water
  • 1/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
  • 1 1/2 cups crumbled queso fresco
  • 1 cup sliced radishes
  • 2 medium jalapeño chiles, thinly sliced
  • Lime wedges
Print Recipe

Directions

  • In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
  • Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
  • Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.

Mini Carnitas Taco Bowls

Easy, delicious carnitas, no lard required. Just add vegetable oil and water — and a Corona™ Familiar when you’re done for a delish pairing.

prep 7 min
cook 180 min
servings 10

Ingredients

  • 1/4 cup vegetable oil
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
  • 2 cups chopped yellow onions
  • 6 cloves garlic, peeled
  • 2 cups water
  • 1/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
  • 1 1/2 cups crumbled queso fresco
  • 1 cup sliced radishes
  • 2 medium jalapeño chiles, thinly sliced
  • Lime wedges

Directions

  • In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
  • Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
  • Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.

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