Special recipe carnitas with a unique twist.

Carnitas 'Especial'

Taco de Carnitas

Crispy tacos filled with flavorful ingredients.

Tacos Dorados

Fresh cactus salad with traditional Mexican flavors.

Ensalada de Nopales

Authentic carnitas from Michoacan, Mexico.

Pork Carnitas

Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.

Prepare the Pork

In a large skillet or Dutch oven, heat a little oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

Sauté Aromatics

Add the seasoned pork to the skillet, then pour in the orange juice, lime juice, chicken broth, and add bay leaves. Stir well to combine.

Combine Ingredients

Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for 3-4 hours until the pork is tender and easily shredded.

Slow Cook

Once cooked, remove the pork from the pot and shred it using two forks. Return it to the pot and mix with the juices.

Shred the Pork

For a crispy texture, spread the shredded pork on a baking sheet and broil for 5-7 minutes until edges are crispy.

Crisp the Carnitas

Serve the carnitas in warm corn tortillas, topped with fresh cilantro and slices of avocado.

Serve

Pork shoulder

Orange juice

Lime juice

Garlic cloves

Onion

Cumin

Oregano

Salt

Black pepper

Bay leaves

Chicken broth

Cilantro

Avocado

Corn tortillas

In a large pot, heat lard or vegetable oil over medium-high heat. Add the seasoned pork and sear until browned on all sides.

Cook the Pork

Add the minced garlic, orange juice, bay leaves, and enough water to cover the pork. Bring to a boil.

Add Flavorings

Reduce heat to low, cover, and let simmer for 2-3 hours until the pork is tender and easily shredded.

Simmer

Remove the pork from the pot and shred it using two forks. Return to the pot to absorb the juices.

In a skillet, warm the corn tortillas until pliable.

Warm the Tortillas

Place a generous amount of carnitas on each tortilla, then top with diced onion and chopped cilantro.

Fill the Tacos

Garlic cloves, minced

Lard or vegetable oil

Fresh cilantro, chopped

Onion, diced

Lime, cut into wedges

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.

Prepare the Filling

Add ground beef or shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until the meat is fully cooked and browned, approximately 7-10 minutes. Remove from heat.

In a separate pan, heat some vegetable oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until soft and pliable.

Assemble the Tacos

Remove the tortillas from the pan and place a generous spoonful of the meat mixture into the center of each tortilla. Fold the tortillas in half to create a taco shape.

In the same pan, add more oil if necessary and increase the heat. Fry each taco for about 2-3 minutes on each side until golden brown and crispy.

Fry the Tacos

Remove the tacos from the pan and place them on paper towels to drain excess oil.

Serve the crispy tacos dorados with shredded lettuce, sour cream, and salsa on the side.

Ground beef or shredded chicken

Garlic, minced

Cumin powder

Chili powder

Pepper

Vegetable oil

Lettuce, shredded

Sour cream

Salsa

Wash the nopales thoroughly under running water to remove any dirt. Remove the thorns with a knife and cut them into small strips.

Prepare the Nopales

In a pot of boiling water, add the nopales and cook for about 10 minutes until tender. Drain and rinse under cold water to stop the cooking process.

Cook the Nopales

In a large bowl, combine the cooked nopales, diced tomato, chopped red onion, and cilantro.

Mix the Salad

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the Salad

Top the salad with crumbled feta cheese and serve immediately.

Nopales (cactus paddles)

Tomato, diced

Red onion, finely chopped

Olive oil

Feta cheese, crumbled

Cut the pork shoulder into large chunks (about 2-3 inches).

In a large bowl, mix salt, black pepper, cumin, oregano, and bay leaves. Rub this mixture all over the pork pieces.

Season the Pork

Place the seasoned pork in a large Dutch oven or heavy pot. Add the garlic cloves (smashed), onion (quartered), orange (halved), lime (halved), and water.

Add Aromatics

Bring the mixture to a simmer over medium heat, then reduce to low, cover the pot, and let it cook for about 2 hours until the pork is tender.

Remove the lid, increase the heat to medium-high, and cook for an additional 30-40 minutes, stirring occasionally, until the liquid has evaporated and the pork begins to brown and crisp.

Crisp the Pork

Once crispy, remove from heat and shred the pork with two forks. Mix the crispy bits back into the shredded meat.

Carnitas 'especial'

Taco De Carnitas

Tacos Dorados

Ensalada De Nopales

Pork Carnitas