Elevate your taco night with our Carnitas Smokey Rojo Tacos. Our HERDEZ™ Carnitas Slow Cooked Pork is cooked with beer and chipotle peppers for extra bold flavors.
Ingredients
| 8 | taco size flour tortillas |
| Oil, for frying | |
| 1 | 15-ounce package HERDEZ™ Carnitas Slow Cooked Pork |
| ¼ | cup beer |
| 2 | tablespoons chipotle peppers in adobo sauce, minced |
| ½ | cup HERDEZ® Roasted Salsa Roja Medium |
| ½ | cup crumbled cotija cheese |
| ½ | cup guacamole |
| Jicama Slaw | |
|---|---|
| 2 | cups julienned or shredded jicama |
| 1 | cup shredded carrot |
| ¼ | cup finely chopped onion |
| 2 | tablespoons canola oil |
| 2 | tablespoons red wine vinegar |
| 1 | tablespoon taco seasoning |
| 2 | tablespoons chopped cilantro |
Directions
Pour oil 2 to 3-inches deep into a skillet and heat to 375°F.
Fry tortillas 15 to 30 seconds each side or until golden brown, carefully folding into a taco shell shape. Remove from skillet; drain on paper towel lined tray.
In medium saucepan over medium-high heat, combine pork, beer and chipotle en adobo. Cook 6 to 8 minutes, stirring occasionally, until meat is shredded and mixture is heated through.
Divide pork among prepared tortilla shells. Top with salsa, Jicama Slaw, cheese, guacamole, crema and green onions.
GARNISH
Mexican crema
Chopped green onions
For the Jicama Slaw
For Jicama Slaw: In medium bowl place jicama, carrots and onions. In small bowl, whisk together oil, vinegar and taco seasoning. Pour over jicama mixture. Toss to coat. Stir in cilantro.
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