Introduction
If you’re looking to add some zest and flavor to your summer meals, these flavorful carnitas tacos with corn salsa and jalapeño crema are the perfect choice. With tender, slow-cooked pork shoulder and vibrant toppings, these tacos are sure to impress family and friends alike. Let’s dive into the ingredients and steps needed to create this delicious dish!
Detailed Ingredients with measures
For the Carnitas:
– 4 pounds boneless pork shoulder, cut into 2-inch pieces
– 1 sweet onion, diced
– 1 shallot, diced
– 1 jalapeño pepper, seeded and diced
– 4 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup beer or ginger ale
– 2 tablespoons fresh lime juice
– 2 tablespoons avocado oil
For the Corn Salsa:
– 4 ears of corn, kernels cut from the cob
– 1 jalapeño pepper, seeded and diced
– 1 shallot, diced
– 1 mango, diced
– 1/2 cup chopped fresh cilantro
– Zest of 1 lime
– Juice of 2 limes
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
For the Jalapeño Crema:
– 1/3 cup sour cream
– 2 tablespoons mayonnaise
– 1 jalapeño pepper, seeded and diced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
For Serving:
– Corn tortillas
– Crumbled cotija cheese
– Additional chopped cilantro
– Lime wedges
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 hours and 20 minutes
Yield
Serves 8-10 people
Directions
1. **Prepare the Carnitas:**
– In a large bowl, combine the pork pieces with the diced sweet onion, shallot, jalapeño, and minced garlic.
– In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Sprinkle this spice mixture over the pork and vegetables, tossing to coat evenly.
– Transfer the pork mixture to a slow cooker. Pour in the beer (or ginger ale) and fresh lime juice. Drizzle the avocado oil over the top.
– Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
– Once cooked, remove the pork from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet lined with foil.
– Place the baking sheet under the broiler for 5-7 minutes, or until the edges of the pork become crispy. Keep an eye on it to prevent burning.
2. **Prepare the Corn Salsa:**
– In a large bowl, combine the corn kernels, diced jalapeño, diced shallot, diced mango, and chopped cilantro.
– Add the lime zest and lime juice. Season with kosher salt and black pepper. Toss everything together until well mixed.
3. **Prepare the Jalapeño Crema:**
– In a blender or food processor, combine the sour cream, mayonnaise, diced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper. Blend until smooth.
– Transfer the crema to a bowl and refrigerate until ready to use.
4. **Assemble the Tacos:**
– Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame until pliable.
– Place a portion of the crispy carnitas onto each tortilla.
– Top with a generous spoonful of the corn salsa.
– Drizzle the jalapeño crema over the top.
– Sprinkle with crumbled cotija cheese and additional chopped cilantro.
– Serve with lime wedges on the side for squeezing over the tacos before eating.
Enjoy your flavorful summer carnitas tacos!
Detailed Directions and Instructions
Prepare the Carnitas:
– In a large bowl, combine the pork pieces with the diced sweet onion, shallot, jalapeño, and minced garlic.
– In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Sprinkle this spice mixture over the pork and vegetables, tossing to coat evenly.
– Transfer the pork mixture to a slow cooker. Pour in the beer (or ginger ale) and fresh lime juice. Drizzle the avocado oil over the top.
– Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
– Once cooked, remove the pork from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet lined with foil.
– Place the baking sheet under the broiler for 5-7 minutes, or until the edges of the pork become crispy. Keep an eye on it to prevent burning.
Prepare the Corn Salsa:
– In a large bowl, combine the corn kernels, diced jalapeño, diced shallot, diced mango, and chopped cilantro.
– Add the lime zest and lime juice. Season with kosher salt and black pepper. Toss everything together until well mixed.
Prepare the Jalapeño Crema:
– In a blender or food processor, combine the sour cream, mayonnaise, diced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper. Blend until smooth.
– Transfer the crema to a bowl and refrigerate until ready to use.
Assemble the Tacos:
– Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame until pliable.
– Place a portion of the crispy carnitas onto each tortilla.
– Top with a generous spoonful of the corn salsa.
– Drizzle the jalapeño crema over the top.
– Sprinkle with crumbled cotija cheese and additional chopped cilantro.
– Serve with lime wedges on the side for squeezing over the tacos before eating.
Notes
Cooking Time:
– Cooking the carnitas in a slow cooker for the full 8 hours ensures maximum tenderness. Adjust the time based on your appliance’s efficiency.
Crispiness:
– Broiling the shredded pork is key to achieving crispy edges, but watch carefully to avoid burning.
Serving Suggestions:
– These tacos can be complemented with extra toppings such as avocado slices or hot sauce.
Storage:
– Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.
Cook techniques
Slow Cooking
Slow cooking is ideal for the pork shoulder to ensure it becomes tender and flavorful. The low and slow method allows the flavors from the spices and vegetables to meld beautifully.
Broiling
After cooking the carnitas in the slow cooker, broiling for a few minutes helps achieve a crispy texture on the edges, adding a delightful contrast to the tender meat.
Chopping and Dicing
When preparing the ingredients for the corn salsa and jalapeño crema, ensure that the fruits and vegetables are finely chopped. This not only enhances the flavor distribution but also improves the texture of the salsas and crema.
Mixing Flavors
Mixing the spices with the pork and vegetables is key to infusing the meat with flavor. Tossing them together before cooking ensures each piece is well-coated.
Assembling Tacos
Warming the corn tortillas is important for flexibility, allowing them to hold the fillings without tearing. Layering the carnitas, corn salsa, and jalapeño crema creates a harmonious blend of textures and flavors in each bite.
FAQ
Can I use a different cut of pork for carnitas?
Yes, other cuts like pork butt or pork loin can be used, but they may yield different textures and flavors.
What can I substitute for avocado oil?
You can substitute avocado oil with olive oil or vegetable oil, though the flavor may vary slightly.
Is it necessary to broil the carnitas?
While not necessary, broiling adds a crispy texture that elevates the dish. If you prefer softer meat, you can skip this step.
Can I make the corn salsa ahead of time?
Yes, the corn salsa can be prepared a few hours in advance and stored in the refrigerator until ready to serve.
How can I adjust the spiciness of the dish?
To adjust the spiciness, you can add more or less jalapeño to the carnitas and salsas, or include additional spicy elements such as hot sauce.
Conclusion
Indulging in these delicious carnitas tacos with fresh corn salsa and jalapeño crema brings delightful flavors and textures to your table. The tender, crispy pork pairs perfectly with the vibrant toppings, making them ideal for any gathering or casual weeknight dinner. Enjoy the experience of making and sharing these flavorful tacos with family and friends!
More recipes suggestions and combination
Spicy Chicken Tacos
Use shredded spicy chicken marinated with similar spices, topped with a fresh pineapple salsa for a tropical twist.
Vegetarian Tacos
Replace the pork with sautéed mushrooms and black beans, and add roasted bell peppers for a hearty vegetarian option.
Fish Tacos with Mango Salsa
Use light, flaky fish like tilapia or cod, and top with mango salsa and a lime crema for a refreshing seafood variation.
Barbacoa Tacos
Substitute pork with beef chuck roast cooked with smoky chipotle peppers and served with avocado slices for a rich flavor profile.
Elote-Style Corn Salad Tacos
Make a variation of corn salsa by mixing roasted corn with lime, cheese, and chili powder, served inside the tortillas with your choice of protein.
Carnitas Burrito Bowls
Transform the carnitas into a burrito bowl by serving over rice or quinoa with corn salsa, crema, and avocado for a filling meal.
