Paco’s Mexican Food Recipe

Combine the diced tomatoes, diced white onion, minced jalapeño and chopped cilantro in a medium bowl.

Add the fresh lime juice, kosher salt and black pepper. Stir gently to combine. Taste and adjust seasoning—add more salt or lime if needed.

Cover and refrigerate at least 20 minutes to let flavors marry (can be made up to 2 hours ahead). Bring to room temperature briefly before serving.

Prep

Pat pork pieces dry with paper towels. Season all over with 1.5 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp ground cumin and 1 tsp of the dried oregano (reserve remaining oregano for braise).

Place pork in a heavy Dutch oven or slow cooker. Add quartered onion, smashed garlic cloves, bay leaves, remaining oregano, orange juice, lime juice and stock.

Bring to a gentle simmer on the stovetop over medium heat, then reduce heat to low and cover. Alternatively, cook in a 300°F (150°C) oven covered, or set slow cooker on low.

Braise until pork is extremely tender and shreds easily, about 2.5–3 hours on stovetop/oven or 6–7 hours on low in a slow cooker. Check once or twice and spoon braising liquid over pork if the top dries.

Remove pork pieces to a rimmed baking sheet or bowl and let cool slightly. Reserve the braising liquid and strain it into a small saucepan. Skim fat if desired and reduce over medium heat until syrupy, about 8–10 minutes; you can spoon some over the meat for extra flavor.

Crisp the Carnitas

Shred the pork with two forks into bite-size pieces. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add shredded pork in a single layer and press slightly. Let it cook undisturbed until edges brown and crisp, about 3–4 minutes, then stir and crisp the other side another 3 minutes. Add a few tablespoons of the reduced braising liquid during the last minute for shine and extra flavor. Transfer to a warm plate and keep warm while finishing remaining pork.

Heat a cast-iron skillet or griddle over high heat until smoking hot. Toss sliced onion and pepper with 1 tablespoon olive oil and 1/2 tsp kosher salt.

Place on the hot surface and allow to char without moving too much, about 2–3 minutes per side, until deeply blistered and caramelized in spots. Remove and keep warm.

Warm corn tortillas on a dry skillet or directly over a gas burner flame until pliable and lightly charred, about 20–30 seconds per side. Keep wrapped in a clean towel to stay warm.

To assemble tacos: place about 2–3 tablespoons of crisped carnitas on each tortilla. Top with a spoonful of charred onions and peppers, a generous spoonful of pico de gallo, and sprinkle with crumbled queso fresco and fresh cilantro leaves.

Add pickled red onions and a squeeze of lime. Finish with hot sauce or salsa verde to taste.

Serve immediately with remaining pico, lime wedges and extra cheese on the side.