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Carnita Tacos with Cucumber Crema

Carnita Tacos with Cucumber Crema
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Calories 489 cals
Calories 489 cals
Calories 489 cals
Total Fat 28 g
Total Fat 28 g
Total Fat 28 g
Cholesterol 108 mg
Cholesterol 108 mg
Cholesterol 108 mg
Dietary Fiber 6 g
Dietary Fiber 6 g
Dietary Fiber 6 g
Sodium 842 mg
Sodium 842 mg
Sodium 842 mg
Protein 31 g
Protein 31 g
Protein 31 g
Total Carbohydrate 30 g
Total Carbohydrate 30 g
Total Carbohydrate 30 g
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Prep Time: 30 Minutes

Time to Table: 8 Hours

Serves: 6

Ingredients

  • 2 pounds pork shoulder, trimmed
  • 1/4 cup beef broth
  • 1/2 teaspoon dried oregano
  • 1/3 cup sliced onion
  • 3 garlic cloves, chopped, divided
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 1 cup Daisy Sour Cream
  • 1 tablespoon milk
  • 1 cucumber, chopped
  • 3/4 cup finely chopped onion, divided
  • 1 teaspoon lime juice
  • 4 teaspoons finely chopped cilantro, divided
  • 1/8 teaspoon salt
  • 2 tomatoes
  • 1 Chipotle chile in adobo sauce
  • 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 12 corn tortillas, heated
  • 1 avocado, sliced
  • 2 limes, cut into wedges

Directions

In a slow cooker, place the pork shoulder, broth, oregano, onion, 1/8 teaspoon pepper, and bay leaves. Cook, covered, for 7 hours on Low. Place the pork in a bowl. Use two forks to shred the meat. Cover with foil. In a small bowl, mix the sour cream and milk until well incorporated. Add the cucumber, ½ cup onion, lime juice, cilantro, and 1/8 teaspoon salt. Mix well. Cover with plastic wrap and refrigerate. In a blender, add tomatoes, garlic, cilantro, Chipotle, and ¼ cup onions. Blend until the salsa is smooth and well incorporated. Place the carnitas on corn tortillas. Top with cucumber crema, chipotle salsa, and avocado slices. Serve with lime wedges on the side.

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