Easy Mexican Street Tacos: Authentic Flavor, Simple Steps (Print Version)

Easy Mexican Street Tacos bring vibrant, authentic flavors to your table. Quick carnitas recipe with simple steps for a truly delicious, satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 2-3 lbs boneless pork shoulder (pork butt), cut into 2-inch chunks
02 - 18-24 small corn tortillas
03 - 2 large oranges, juiced (about 1/2 cup)
04 - 1 large white onion, half chopped for carnitas, half finely diced for topping

→ Flavor Boosters & Seasonings

05 - 1/4 cup lard or vegetable oil
06 - 4-5 cloves garlic, minced
07 - 2 bay leaves
08 - 1 tsp ground cumin
09 - 1 tsp dried Mexican oregano
10 - 1.5 tsp salt, plus more to taste
11 - 1/2 tsp black pepper, plus more to taste

→ Garnish & Toppings

12 - 1/2 cup fresh cilantro, chopped
13 - 2 limes, cut into wedges
14 - Salsa verde or your favorite hot sauce, for serving

# Instructions:

01 - First things first, let's get that pork ready for our Easy Mexican Street Tacos. Cut your boneless pork shoulder into 2-inch chunks. Don't worry too much about perfection here; we're going for rustic. Season it generously with salt, pepper, cumin, and Mexican oregano. Seriously, be brave with the seasoning! I always give it a good massage, making sure every piece is coated. This step is where the flavor journey begins, and honestly, the smell of the spices already makes my kitchen feel like a taqueria.
02 - Next, grab a heavy-bottomed pot or Dutch oven. Add the lard (or oil), pork, half of the chopped white onion, garlic, and bay leaves. Pour in enough water to just barely cover the pork, along with the freshly squeezed orange juice. Bring it to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for about 1.5 to 2 hours, or until the pork is fall-apart tender. I've definitely tried to rush this once, and the pork wasn't as tender – don't make my mistake, patience is key here!
03 - Once the pork is tender, remove the lid and increase the heat to medium-high. Let the liquid evaporate, stirring occasionally. This is where the magic happens! The lard will start to fry the pork, making those delicious crispy bits. Keep stirring and scraping the bottom; you want beautiful golden-brown, crispy edges. This step smells incredible, like pure comfort food. Don't walk away from the stove here, because it can go from perfectly crisp to burnt pretty quickly, oops!
04 - While your carnitas are getting perfectly crispy, it's tortilla time! Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for about 20-30 seconds per side until they're pliable and slightly charred in spots. You don't want them crispy yet, just warm and soft. I usually stack them in a clean kitchen towel to keep them warm. Honestly, a warm, soft tortilla is the foundation of a great street taco.
05 - Now for the fun part! Grab your warm tortillas. Pile a generous amount of that delicious, crispy carnitas onto each one. This is where I sometimes get a little messy, but who cares, right? Add a sprinkle of the remaining diced white onion and fresh cilantro. You're building layers of flavor and texture here, and it's all about personal preference. Don't be shy with the fillings; these are street tacos, not delicate tea sandwiches!
06 - Finish off your street tacos with a generous squeeze of fresh lime juice. This brightens everything up and cuts through the richness of the pork. A dash of your favorite salsa verde or hot sauce is essential for that authentic kick. Serve immediately and watch them disappear! The combination of tender, crispy pork, soft tortilla, and vibrant toppings is just heavenly. Every bite should be a little messy, a little zesty, and completely satisfying.

# Notes:

01 - Always use fresh orange juice for the carnitas; it truly makes a huge flavor difference.
02 - Store leftover carnitas in an airtight container for up to 3-4 days, reheating in a skillet for best texture.
03 - If you're out of pork shoulder, boneless pork belly is a delicious, richer substitute for carnitas.
04 - Serve these with a side of black beans and rice for a complete, comforting meal.

# Tools You'll Need:

01 - Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - dry skillet or comal
06 - tongs
07 - clean kitchen towel

# Nutrition Facts (Per Serving):

Calories: 450-550 calories
Total Fat: 25-35g
Total Carbohydrate: 25-35g
Protein: 30-40g

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