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Crispy Carnitas Tacos
5 min
12 min
Serves 2 to 3
This is the fastest real dinner I know. A pouch of already-cooked carnitas does all the slow work for you, so the only job left is getting the edges crisp. Do not skip that part. Carnitas that never hit a hot pan are just warm pork. Buy two pouches and you have taco night twice, plus the makings of lunch.
Steps
- Heat the oil in a skillet over medium-high until it shimmers. Add the frozen peppers and cook until they soften and pick up a little char, about 4 minutes. Scoot them to one side.
- The Trader Joe's carnitas come in big hunks, so pull or chop them into smaller bite-size pieces before they hit the pan. More cut edges means more crispy surface. Add the carnitas in an even layer and press it down. Now leave it alone for 3 to 4 minutes so the underside crisps into a golden crust before you stir. Give it one flip and crisp the other side.
- Warm the tortillas directly over a low flame or in a dry pan until pliable and just blistered.
- Pile the crispy carnitas and peppers into the tortillas, squeeze lime over the top, and finish with a handful of sharp cheddar and a spoon of guacamole.
Notes
- Skip the cotija, go sharp cheddar and a mini guac cupSharp Tillamook cheddar has more punch than cotija here, and one of the little Trader Joe's guacamole cups is the perfect single-serving amount so you are not opening a big tub for one dinner. The cold creamy guac against the hot crispy pork is the whole thing.
- Patience is the rest of itThe urge to stir constantly is what keeps carnitas from crisping. A hot pan and a full minute of stillness beats any seasoning. Break the big pouch hunks into smaller pieces first so they crisp all over instead of steaming in the middle. Double the pouch and stash half for the breakfast hash.
