Carnita Birria Tacos

Prep Time 10

Cook Time 50

Servings servings

Calories 451kcal

Ingredients

1 Pork tenderloin (about 1.5 pounds per tenderloin) cut in half
2 tsp Chili powder
1 tsp Ground cumin
1/2 tsp Ground cinnamon
2 tsp Extra-virgin olive oil
1/2 cup Red onion roughly chopped
4 cloves Garlic
3 cups Chicken broth
1 cup Orange juice
1/4 cup Lime juice
1 tbsp Tomato paste
1 tsp Chipotle Sauce
8 Soft taco shells
1 cup Monterey jack cheese
sliced Jalapeño pepper garnish (optional)
4 tsp Sour cream

Salsa verde:

2 Tomatillos husked removed
2 cloves Garlic
1 tbsp Lime juice
1/4 cup Fresh cilantro plus more for garnish

US Customary - Metric

Instructions

For the salsa verde: Bring a saucepan of water to a boil. Add the tomatillos and cook for about 4 to 5 minutes until soft, flip them over about halfway through. Place them in a blender or food processor with the remaining ingredients. Blend until smooth. Adjust the seasoning with salt or lime juice as needed. Then set aside.
Season the pork well with chili powder, cumin, cinnamon, salt, and pepper.
Heat a pot or braising pan over medium high heat. Once hot, add the oil and sear the pork on all sides till nicely browned. Then set the pork aside. Turn down the heat to medium, add the onion and garlic. Saute until golden brown. Stir in the broth, orange juice, lime juice, tomato paste, and chipotle. Mix well then add the pork back to the pot. Cover with a lid and bring to a simmer. Cook the pork to an internal temperature of 155 degrees using a thermometer. Remove the pork from the pot and set aside.
Pour the contents of the pot into a blender or food processor (or use an immersion blender) and blend until smooth. (be careful when removing the blender lid so the hot liquid doesn't splatter on you, cover with a towel or release the built up pressure if able). Then return the liquid to the pot on low heat. Taste and adjust the seasoning as needed.
Using two forks pulling in opposite directions shred the pork apart. Then place back into the pot and mix well.
Heat a large nonstick pan on medium heat. Dip the tacos shells into the pot with the pork to coat them well on both sides and place them in the pan. Spread the cheese onto the shell and top with pork (work in batches if needed) until the shell is browned and the cheese is melted. Then fold in half and serve with a cup of the sauce on the side for dipping. Drizzle with salsa verde. Garnish with cilantro and jalapeno (if using). Serve with sour cream.

Nutrition