Pork Carnitas Tacos

Ingredients

• 1 recipe pork carnitas
• 4 ounces cotija cheese (or use queso fresco or feta)
• 1 medium white onion
• 1 bunch cilantro (finely chopped)
• lime wedges
• jalapeño (raw or pickled)
• hot sauce
• lettuce (shredded)
• avocado (or guacamole)

Instructions

1. 1

   Once the pork carnitas are cooked (this can be made a day in advance), shred and add the pork to a large 12-inch nonstick skillet and heat over medium-high. Let the pork cook until golden and crispy, then toss and repeat.

2. 2

   Meanwhile, toast a bunch of corn tortillas. To toast the tortillas, I heat a dry skillet over medium to medium-high and once hot, cook a few seconds on each side until slightly golden in spots. They should still be soft but slightly more firm. As I go, I keep them warm on a plate wrapped in a clean kitchen towel.Sometimes I use 2 per taco and sometimes I don’t – it just depends. If you want a sturdier taco, double them up – just make sure to buy enough to do this.

3. 3

   Grab one or two toasted corn shells and top with pork carnitas, cilantro, cotija and onions – I do both pickled (if I have them) and raw white onion. I also add a squeeze of lime to each taco and some jalapeños for a spicy kick.