Mini Carnitas Taco Bowls

This Mini Carnitas Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeno and peppered radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious.
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40 Minutes Prep
3 Hours 50 Minutes Total
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12 Servings

 


Ingredient List
  • Small check mark in a circle icon 1/4 cup vegetable oil
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1 teaspoon ground coriander
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces
  • Small check mark in a circle icon 2 cups chopped yellow onions
  • Small check mark in a circle icon 6 cloves garlic, peeled
  • Small check mark in a circle icon 2 cups water
  • Small check mark in a circle icon 1/4 cup orange juice
  • Small check mark in a circle icon 2 tablespoons fresh lime juice
  • Small check mark in a circle icon 2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package
  • Small check mark in a circle icon 1 1/2 cups crumbled queso fresco
  • Small check mark in a circle icon 1 cup sliced radishes
  • Small check mark in a circle icon 2 medium jalapeño chiles, thinly sliced
  • Small check mark in a circle icon Lime wedges
Preparation
  1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
  2. Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.
  3. Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.
Expert Tips
  • Remove as much fat as possible from the pork to avoid a fatty sauce.
Nutrition

2 Mini Taco Bowls Calories 400  (Calories from Fat 220);  Total Fat 24g  (Saturated Fat 8g,  Trans Fat 0g); Cholesterol 80mg;  Sodium 660mg;  Total Carbohydrate 19g  (Dietary Fiber 1g,  Sugars 2g);  Protein 28g  
% Daily Value: Vitamin A  4%;  Vitamin C  8%;  Calcium 10%;  Iron  10%;  
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choice: 1

*Percent Daily Values are based on a 2,000 calorie diet.

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