Pork Tacos and Pico de Gallo with Homemade Tortillas

Pork Tacos and Pico de Gallo with Homemade Tortillas

Serves 6 to 8
Our delicious carnitas tacos call for pork flavored with garlic, cumin and jalapeño, which is then simmered in orange and lime juices until it is fall-apart tender. To recreate a Mexican roadside taco stand experience, serve with hand-made corn tortillas, fresh pico de gallo, crisp green cabbage and creamy avocado.
  • Pico de Gallo
  • 4 large ripe tomatoes, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt, or to taste
  • 3 pounds boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat)
  • 3 large garlic cloves, minced
  • 1 jalapeños, minced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 cup chicken stock
  • Corn Tortillas
  • 1 1/2 cup masa harina (golden corn flour)
  • 1/2 teaspoon salt
  • 1 cup warm water
  • ***
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For the Pico de Gallo, combine all tomatoes, cilantro, red onion, jalapeño peppers, lime juice, olive oil and salt. Cover and refrigerate until ready to use. Use any fresh, juicy tomatoes and adjust proportions to your own taste. Makes about 2 cups.

Preheat oven to 325°F.

Toss pork with garlic, jalapeños, cumin, salt and pepper. In a large saucepan, heat olive oil over medium-high heat. Add pork and cook, stirring frequently, until lightly browned on all sides, about 10 minutes.

Transfer to roasting pan and add orange juice, lime juice and chicken stock. Cover tightly (you don't want to lose the steam from a loose fitting lid) and place in oven for 2 to 2 1/2 hours, until meat is very tender. If juices cook out, add more chicken stock.

Allow pork to cool and absorb remaining juices. Shred meat with a fork.

For the Corn Tortillas, combine masa with salt. Pour in warm water and mix until dough holds together. You want a fairly dry dough, so adjust masa and water if needed. Knead dough for about one minute. Cover with a damp towel and let dough rest for 15 minutes. Divide dough ball into quarters. Divide each quarter into quarters again, making 16 total pieces. Roll each into a small ball.

Heat ungreased griddle. Take a ball of dough and flatten between two pieces of heavy plastic on a tortilla press or between two plates. (A heavy-duty freezer bag cut in half works well.) Peel off plastic and cook tortilla for about 45 to 60 seconds, until tortilla is easily loosened. Turn over and continue cooking for 30 seconds. Flip back over for about 10 seconds more. Remove to a plate, stacking tortillas on top of each other as you cook to retain heat, covering with a towel. Makes 16.
Nutritional Info: 
Per Serving: 530 calories (160 from fat), 18g total fat, 5g saturated fat, 185mg cholesterol, 900mg sodium, 27g carbohydrates, (3 g dietary fiber, 5g sugar), 63g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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