Tray Of Taquitos (carnitas) Recipe
Make Tray Of Taquitos (carnitas) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas (braised pork)
Assembly (taquitos/flautas)
Sauces & Garnish
Method
Carnitas (braising and shredding)
- 1
Prepare the pork
Trim large exterior fat from the pork shoulder but leave some fat for flavor. Pat the meat dry with paper towels and season all sides with the kosher salt, black pepper, dried oregano and ground cumin.
- 2
Sear the meat
Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the 2 tbs vegetable oil. When shimmering, sear the pork on all sides until deeply browned, about 4–5 minutes per side. Remove the pork and set aside.
- 3
Add braising aromatics
Reduce heat to medium. Add the quartered onion and whole garlic cloves to the pot and cook, stirring, until softened and lightly browned, about 4 minutes. Return the pork to the pot, add the orange juice, 2 tbs lime juice, chicken broth and bay leaves. The liquid should come about halfway up the pork; add a little water if needed.
- 4
- 5
Shred and reduce cooking liquid
Remove the pork to a cutting board and let rest 10 minutes. Use two forks to shred into bite-sized pieces, discarding large bits of fat or bone. Meanwhile, place the pot with braising liquid on the stovetop over medium-high and simmer until reduced to about 1/2 to 1 cup and slightly syrupy, about 10–15 minutes. Taste and adjust seasoning with up to 1/2 tsp salt. Return shredded pork to the pot and toss in the reduced cooking liquid until well coated. Keep warm.
Assembly & Baking (or frying) — make the tray
- 6
Preheat and prep tortillas
Preheat oven to 425°F (220°C) if baking. To make tortillas pliable, warm them briefly: wrap 8–10 tortillas in a damp kitchen towel and microwave for 30–45 seconds, or steam them in a skillet covered for 20–30 seconds per side. Keep warmed tortillas wrapped until ready to fill so they don't dry out.
- 7
Portion the filling
Set out a work surface. For each tortilla, place about 2 to 3 tablespoons (roughly 1/4 cup) of the shredded carnitas in a line across the lower third of the tortilla. Sprinkle a small pinch (about 1 tablespoon spread across 4–6 rollups) of shredded cheese on top of the meat and a little chopped onion and cilantro if desired — this helps the taquito hold together.
- 8
Roll tightly
Roll each tortilla tightly away from you so the seam is on the bottom. Place seam-side down on a baking sheet lined with parchment, or directly on a shallow hotel tray for serving. Arrange the taquitos snugly so they support each other.
- 9
Baking method (preferred for trays)
Brush or lightly spray each rolled taquito with the 3 tbs vegetable oil so they brown evenly. Bake in the preheated 425°F oven for 12–18 minutes, turning once halfway through, until they are golden-brown and crisp. For a larger tray, bake in two batches or use two sheet pans stacked in the oven, rotating positions halfway through for even browning.
- 10
Frying method (optional for extra crispness)
Heat about 1–1 1/2 inches of the 2 cups vegetable oil in a large skillet to 350°F (175°C). Fry 4–6 taquitos at a time, seam-side down, until deeply golden and crisp, about 1.5–2 minutes per side. Drain on paper towels and transfer to the tray. If frying, keep the tray in a warm oven (200°F/95°C) to hold while finishing batches.
- 11
Finish and hold
If using an oven tray for service, arrange taquitos seam-side up or down per presentation preference and hold in a warm oven (200°F/95°C) for up to 30 minutes. Brush again very lightly with oil just before serving if needed to refresh shine.
Sauces & Garnish — finish the tray
- 12
Prepare crema
Whisk together the 1 cup Mexican crema (or sour cream), 1 tbs fresh lime juice and 1/4 tsp salt. Taste and adjust with more lime or salt as desired. Transfer to a squeeze bottle or small bowl for serving.
- 13
Arrange toppings
Place the 1 cup salsa verde in a serving bowl. Slice the avocado and place on a platter or in a bowl. Put the crumbled cotija, pickled jalapeños and extra chopped onion and cilantro into small bowls for garnish.
- 14
Garnish the taquitos
Just before serving, drizzle crema over the taquitos or provide the crema and salsa for guests to dip. Scatter chopped onion, cilantro and crumbled cotija over the tray. Add avocado slices and lime wedges on the side. Serve immediately so the taquitos remain crisp.