Carnitas street tacos on double corn tortillas with white onion, cilantro, radish and lime

CARNITAS TACOS

Street tacos are built on restraint. Two small corn tortillas, a generous spoonful of carnitas, onion and cilantro, and a squeeze of lime — nothing that gets in the way of the pork. Because the carnitas are already slow-cooked, the whole thing comes together in about twenty minutes.

  • Prep 10 Minutes
  • Cook 10 Minutes
  • 4 servings

Ingredients

  • 1 package Del Real Foods Carnitas, prepared according to package instructions.
  • 1 package Del Real Foods Mexican Rice, prepared according to package instructions.
  • 16 small corn tortillas.
  • ½ cup Del Real Foods Fire Roasted Red Salsa.
  • ¼ cup chopped white onion.
  • 2 tablespoons chopped cilantro.
  • 3 radishes, sliced into rounds, for serving.
  • 2 limes, cut into wedges, for serving.
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Instructions

1.
Prepare the Del Real Foods Carnitas and Mexican Rice according to package instructions. Warm the corn tortillas and stack two tortillas together for each taco.
2.
Fill each double tortilla with the Carnitas and top with chopped white onion and cilantro.
3.
Spoon Del Real Foods Fire Roasted Red Salsa over the tacos.
4.
Serve with Mexican Rice on the side.
5.
Enjoy with radishes and lime wedges.

What is carnitas?

Carnitas is pork shoulder simmered slowly in its own fat until it falls apart, then crisped at the edges. The name means "little meats." It comes from Michoacán, where it's traditionally cooked in a copper pot and sold by weight, wrapped in paper, with salsa and tortillas alongside.

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