Tacos de Carnitas con Salsa de Nopal are the perfect combination of savory, crispy pork with a refreshing and tangy cactus salsa. The carnitas, slow-cooked until tender and then fried until crispy, create a rich and flavorful filling.
Ingredients:
For the Carnitas:
- 2 lbs pork shoulder, cut into chunks
- 2 cups water
- 1 cup orange juice
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper, to taste
- 2 tbsp lard (optional, for extra crispiness)
For the Salsa de Nopal:
- 1 cup cooked nopales (cactus paddles), diced
- 2 tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt to taste
For serving:
- Corn tortillas
- Diced onions
- Fresh cilantro
- Lime wedges
Instructions:
1. Prepare the Carnitas:
- In a large pot, combine the pork chunks, water, orange juice, onion, garlic, bay leaves, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours or until the pork is tender and most of the liquid has evaporated.
- Once the liquid is gone, increase the heat and let the pork fry in its own fat (or add lard for extra crispiness) until browned and crispy on the outside. Shred the pork into bite-sized pieces.
2. Make the Salsa de Nopal:
- In a bowl, mix the diced nopales, tomatoes, red onion, jalapeño, cilantro, and lime juice. Add salt to taste and mix everything together well. Let the salsa sit for about 10-15 minutes to allow the flavors to meld.
3. Assemble the Tacos:
- Warm the corn tortillas in a skillet or on a grill.
- Fill each tortilla with a generous portion of carnitas.
- Top with the fresh Salsa de Nopal, diced onions, and cilantro. Serve with lime wedges for an extra burst of flavor.
