Categories: Mexican
Ingredients
- for the carnitas:
- 2 lbs boneless pork shoulder
- 1 yellow onion, sliced
- 1 cup orange juice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon liquid smoke
- 3 cups chicken stock
- Sour cream, for garnish
- Pico de gallo, for garnish
- Jalapenos, for garnish
- Guacamole, for garnish
- Fresh cilantro, for garnish
- for the puffed tacos:
- 8 corn tortiallas
- Vegetable oil, for frying
Directions
-
for the carnitas:
-
Combine chili powder, garlic powder, cumin, salt, and pepper in large bowl. In a slow cooker, add the onions, pork, liquid smoke, and chicken stock. Set the slow cooker on low for eight hours. Once cooked, remove the carnitas from the slow cooker and shred. Take a puff taco and fill it with some of the carnitas. Top with garnishes. Repeat until all tacos have been filled. OLE!
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for the puffed tacos:
-
Pour vegetable oil into a large Dutch about two to three inches deep. Preheat the Dutch oven to medium high heat. The best way to gage if the oil is hot is to tear a piece of the corn tortilla and place it into the oil. If sizzle automatically it’s ready to go! Using a pair of tongs, place a corn tortilla into the oil and press down in the center to create a fold while the taco puffs. It’s okay if it wobbles around. Keep the taco in the oil for about 20 to 30 seconds and then remove the taco from the oil and place on a paper towel. Repeat process until all tacos have been puffed.