Chef’s Street Tacos Recipe
Make Chef’s Street Tacos Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Carnitas
Pickled Onions & Quick Slaw
Salsa Verde & Finishings
Method
Pork Carnitas
- 1
Prep and Brown
Pat the pork pieces dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides (about 3–4 minutes per side) until well caramelized. Transfer browned pork to a plate.
- 2
Braise
Reduce heat to medium. Add minced garlic to the pot and sauté 30 seconds until fragrant. Return all pork to the pot. Add orange juice, lime juice, 1 cup broth, cumin, oregano, smoked paprika, remaining 1/2 tsp kosher salt, and the bay leaf. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until pork is very tender and pulls apart easily with a fork.
- 3
Crisp the Carnitas (optional but recommended)
Preheat the oven broiler or heat a large skillet over medium-high. Remove pork from braising liquid with a slotted spoon, shred with two forks, and spread in an oven-safe shallow baking dish or skillet. Spoon a few tablespoons of reduced braising liquid over the meat for moisture. Broil 4–6 minutes until edges begin to crisp and caramelize; toss and broil another 2–4 minutes to get crisp bits. Alternatively, crisp in a hot skillet in 1–2 batches, letting edges brown.
Pickled Onions & Quick Slaw
- 4
Pickled Onions
Place the thinly sliced red onion in a jar or bowl. In a small saucepan, combine apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring to a simmer just until sugar dissolves, then pour hot brine over the onions. Let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 24 hours ahead).
- 5
Quick Slaw
In a bowl, combine shredded cabbage, chopped cilantro, mayonnaise, juice of 1 lime, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
Salsa Verde & Finishings
- 6
Make Salsa Verde
Preheat a dry skillet over medium-high heat. Add tomatillos and jalapeño (whole) and cook, turning occasionally, until charred and softened (8–10 minutes). Remove and let cool slightly. In a blender or food processor combine charred tomatillos, jalapeño (remove seeds if you want milder), 1 garlic clove, 1/2 cup cilantro, 2 tbs lime juice and 1/2 tsp salt. Pulse to a coarse or smooth texture as desired. Taste and adjust salt or lime.
- 7
Warm Tortillas
Heat a large cast-iron skillet or griddle over medium-high. Lightly brush each corn tortilla with a little vegetable oil (use fingertips) and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.
- 8
Assemble Tacos
Build tacos: place about 2–3 tbs shredded carnitas per tortilla (roughly 12–16 tacos total depending on how filled). Top with a small spoonful of quick slaw, a few pickled onion slices, a drizzle or dollop of salsa verde, sprinkle cotija cheese and fresh cilantro leaves. Serve immediately with lime wedges.