Pork carnitas tacos #1

This is my first attempt at getting the right ingredients and proportions for this.

I used a 12 oz. package of prepared Del Real carnitas, divided into 3 servings of 4.1 oz. each. This is way too much per serving; I should make 4 servings of 3 oz. instead.

I made these with soft corn tortillas, but I've also used soft flour tortillas. I think I like the flour tortillas better.

I like this technique for reheating store-bought corn tortillas: 

Put hot water in the bottom of a pan. Add a steamer insert. Wrap the tortillas in a clean towel. Cover. Place on the stove over high heat and heat until steam comes from the under the lid, then continue to steam for 1 minute. Remove from the heat and let sit for 15 minutes. This creates beautiful soft tortillas.

The tortilla reheating technique is from Authentic Mexican by Rick Bayless, p. 353, which is an excellent cookbook. I recommend it, however I still have an issue keeping the tortillas warm when serving.

Top with refried beans, pork carnitas, and hot sauce. I made 3 tacos, but this is too much. I probably only need 2, especially with the larger soft taco sized flour tortillas.

Served with Mexican rice, previously frozen.

2025-12-02

This time I served it on a small flour tortillas.

Made a small batch of salsa fresca.

I used previously frozen pork carnitas. I only used 2.6 oz.; a package of 2.8 oz would be perfect.

Reheated the tortilla on the griddle pan and added the pork, warmed in the microwave.

Added the salsa fresca.

This is delicious and I think it's the right amount of food. And the salsa fresca adds vegetables that were missing before. I prefer the flour tortillas to corn.