Pork Carnitas Tacos

Three soft tacos filled with shredded meat, diced tomatoes, red onions, and green peppers are lined up on a holder, with a bowl of extra meat and a blue cloth in the background.

Tacos carnitas are an easy way to turn leftovers into a tasty dinner with crispy pork carnitas, warm tortillas, and fresh toppings.

Course Main Course

Cuisine Mexican

Keyword Carnitas Tacos

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Author Ang Paris

Equipment

Large Skillet

Ingredients

2 cups pork carnitas
2 tablespoons broth chicken, beef, or vegetable
20 small flour tortillas
1 cup queso fresco cheese optional
1 cup pico de gallo or salsa
olive oil for toasting the tortillas
2 fresh limes cut into wedges (optional)

Get Recipe Ingredients

Instructions

In a large skillet, add a little olive oil and cook the tortillas over medium heat for a couple of minutes on each side.
olive oil, 20 small flour tortillas
Reheat the carnitas in a large skillet over medium heat with the broth to keep the pork from drying out.
2 tablespoons broth, 2 cups pork carnitas
Assemble the tacos by adding the queso and leftover pork carnitas, then top with pico de gallo, as desired. Serve with fresh limes.
1 cup pico de gallo, 1 cup queso fresco cheese

Notes

Ang's Recipe Tips

Don’t overload the tortillas. Just a bit of carnitas, some pico, and a few toppings make the tacos easier to fold and eat.

If you don’t want to toast the tortillas, that’s okay. I recommend warming them in the microwave for a few seconds before filling. Warm tortillas taste better and are less likely to tear.