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.

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

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.

Print Recipe

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

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

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.