Best 5 Carnitas Tacos With Chipotle Cream Recipes

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Carnitas tacos are a beloved Mexican dish that combines tender, slow-cooked pork with a variety of toppings and condiments. The chipotle cream sauce adds a smoky, spicy flavor to the tacos, balancing out the richness of the carnitas. This article will provide you with a detailed guide on how to make the perfect carnitas tacos with chipotle cream, including tips on selecting the best ingredients and cooking the pork to perfection. With step-by-step instructions and helpful insights, you'll be able to impress your friends and family with this delicious and authentic Mexican dish.

Here are our top 5 tried and tested recipes!

CARNITAS TACOS WITH SPICY SLAW



Carnitas Tacos with Spicy Slaw image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 (1 1/2-pound) pork tenderloin
3 teaspoon Mexican taco seasoning
1/4 cup enchilada sauce
1/3 cup chopped onions
2 tablespoons cilantro, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Chipotle hot sauce
2 teaspoons chili lime seasoning
1 tablespoon lime juice
1 (16-ounce) bag coleslaw mix
8 (6-inch) white corn tortillas
1 lime, cut into wedges for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side.
  • While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
  • In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended.
  • In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  • Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
  • Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.

CARNITAS TACOS WITH CHIPOTLE CREAM RECIPE - (4.4/5)



Carnitas Tacos with Chipotle Cream Recipe - (4.4/5) image

Provided by á-167595

Number Of Ingredients 26

For the quick pickled onions and jalapenos:
3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt
For the chipotle cream:
2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice
For the carnitas:
1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
1 tablespoon oil
12 oz beer
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
For the tacos:
12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping

Steps:

  • Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded. Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet. When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

COPYCAT CHIPOTLE CARNITAS CRISPY TACOS



Copycat Chipotle Carnitas Crispy Tacos image

Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you're Chipotle fiesta ready.

Provided by EmKenBken

Categories     Mexican

Time 32m

Yield 8 Cups, 6 serving(s)

Number Of Ingredients 8

1 (5 -6 lb) pork shoulder, boneless
2 cups water
6 fresh thyme sprigs
5 juniper berries
3 bay leaves
2 tablespoons kosher salt
1 teaspoon whole black peppercorn
12 taco shells

Steps:

  • Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
  • In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
  • Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
  • Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
  • Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
  • Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
  • Assemble tacos:.
  • Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.

Nutrition Facts : Calories 1010.8, Fat 73.3, SaturatedFat 25.2, Cholesterol 268.4, Sodium 2672.4, Carbohydrate 15.9, Fiber 1.2, Sugar 0.3, Protein 66.7

CARNITAS TACOS



Carnitas Tacos image

The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. -Mary Wood, Maize, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 12 servings.

Number Of Ingredients 6

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 envelope taco seasoning
1 can (10 ounces) diced tomatoes and green chiles, undrained
12 flour tortillas (8 inches), warmed
2 cups shredded Colby-Monterey Jack cheese
Sour cream, optional

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.

Nutrition Facts : Calories 414 calories, Fat 20g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 789mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

CHIPOTLE CARNITAS



Chipotle Carnitas image

Haven't tried this yet but believe it may be the Chipotle Carnitas recipe which is to die for. Will be trying soon. Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers Adapted from the Niman Ranch Cookbook

Provided by Winks 5

Categories     Pork

Time 5h

Yield 10 serving(s)

Number Of Ingredients 13

3 lbs pork shoulder or 3 lbs chuck roast
1 tablespoon vegetable oil
1/4 teaspoon cumin seed, crushed slightly
1 onion, cut in half then chopped
3 garlic cloves, peeled and chopped
1 (14 ounce) can diced tomatoes
2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
2 whole cloves
1 -2 bay leaf
2 chipotle peppers
1 tablespoon adobo sauce
1/4 cup water or 1/4 cup meat stock
salt and pepper

Steps:

  • Rub some salt and pepper on the pork shoulder (or beef if you're using that).
  • In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.
  • Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.
  • The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.

Tips:

  • For the Best Flavor: Use a combination of pork shoulder and pork butt for a juicy and flavorful carnitas filling.
  • Crispy Carnitas: To achieve crispy carnitas, cook the pork until it's tender and then broil it in the oven until the edges are crispy.
  • Homemade Chipotle Cream: Making your own chipotle cream adds a smoky and creamy flavor to the tacos. Simply blend together chipotle peppers in adobo, sour cream, mayonnaise, and lime juice.
  • Fresh Toppings: Use fresh toppings like chopped cilantro, diced onions, and sliced avocado to add color and flavor to the tacos.
  • Warm Tortillas: Warm the tortillas in a skillet or over an open flame to make them pliable and easier to fold.

Conclusion:

These carnitas tacos with chipotle cream are a delicious and satisfying meal that combines tender, flavorful pork with a creamy, smoky sauce. With the addition of fresh toppings and warm tortillas, these tacos are sure to be a hit at your next gathering. So gather your ingredients, fire up the oven, and get ready to enjoy a taco feast that will tantalize your taste buds!

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