Carnitas tacos

Mexican recipes

Meat and poultry

Dinner

Medium

110'

Carnitas are not only to be enjoyed in Mexican restaurants. The secret to preparing this recipe at home lies in three simple steps that combine the juiciness of flavorful pork with delicious spices. Add our range of seasonings to give them even more flavor and discover how easy it is to turn this preparation into an exquisite delicacy.

Ingredients Preparation Share

Ingredients

Necesary

900 grams 124
1 tbsp. of Adobo with GOYA pepper
0.5 medium 354
2 cloves 78
1 package of chicken flavored bouillon
3 tbsp. corn oil
0.5 cups of orange juice
1 packet of Sazón Goya
1 package of Corn Tortillas
1 jar of Pico De Gallo Sauce
1 tbsp. of guacamole

Optional

1 jalapeño of Picked Jalapeno peppers

Preparation

Season meat with Adobo y Sazón Goya with coriander and achiote.
In a saucepan or skillet, combine pork, onion, garlic, jalapeño, bouillon and water. Bring to a boil, cover and simmer until the meat is tender, about 1 hour.
Preheat the oven to 200ºC.
Now, strain the casserole or skillet, discarding the water and vegetables and keeping only the meat.
In a saucepan, heat the oil over medium heat, and add the cooked meat until browned, turning it from time to time.
When meat is browned, add orange juice, Sazón Goya and bring to a boil. Place in oven, uncovered, until meat absorbs juices, about 30 minutes. Stir every 5-10 minutes so that the meat does not stick and the juices coat the meat evenly.
Serve with tortillas, pico de gallo sauce and guacamole.