What are tacos de carnitas?

Tacos de carnitas is the traditional Mexican preparation: slow-cooked pork, usually braised in lard or its own fat, served in corn tortillas with white onion, cilantro, and salsa verde. It is one of the most iconic taqueria dishes in Mexico, particularly associated with the state of Michoacán. This recipe honors that tradition while taking the pork through a smoker instead of a braise, adding a layer of wood smoke to the classic build.

What are the best toppings for carnitas tacos?

The classic toppings are white onion, cilantro, salsa verde, and lime. That formula exists for a reason. White onion specifically gives the sharp, clean bite that cuts through the fat. Charred salsa verde is better here than red salsa because the acidity and brightness balance the richness of the pork. The one non-traditional addition worth making: a pinch of ground chiltepin over the top for heat that builds without burning.

What salsa goes best with carnitas tacos?

Charred salsa verde is the best match for carnitas tacos. The acidity of roasted tomatillos cuts the fat in the pork, and the char on the tomatillos echoes the smoke on the meat. A bright blender-style salsa verde works too, but the roasted version has more depth. Avoid heavy red salsas. They compete with the pork instead of complementing it.

Can you make carnitas tacos with smoked carnitas instead of braised?

Yes, smoked carnitas develops a bark on the outside that braised carnitas can't replicate, and the wood smoke adds a flavor dimension that plays well against salsa verde and lime. The key is crisping the smoked carnitas in a cast iron skillet before building the tacos. It mimics the texture of traditional fried carnitas while keeping the smoke flavor intact.

How do you reheat carnitas for tacos?

The best way to reheat carnitas is in a dry cast iron skillet over medium-high heat for 5 to 7 minutes, tossing occasionally, until the edges crisp and the fat renders back into the meat. Add a splash of the original cooking liquid or chicken broth if the pork looks dry. Avoid the microwave. It makes carnitas soft and steamy rather than crispy and textured.

Smoked Carnitas Tacos with Charred Salsa Verde

Name: Smoked Carnitas Tacos with Charred Salsa Verde
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1½ cups smoked carnitas, warm (see Smoked Carnitas recipe, approximately 12 oz pulled pork); 1½ cups charred salsa verde (see Charred Salsa Verde recipe, approximately one full molcajete batch); 8 corn tortillas (or 16 small, if street tacos); ½ cup white onion, finely diced (about ½ medium onion); ¼ cup fresh cilantro, chopped; 1 to 2 teaspoons ground chiltepin (adjust to heat preference); 2 limes, cut into wedges

Ingredients

Scale

1½ cups smoked carnitas, warm (see Smoked Carnitas recipe, approximately 12 oz pulled pork)
1½ cups charred salsa verde (see Charred Salsa Verde recipe, approximately one full molcajete batch)
8 corn tortillas (or 16 small, if street tacos)
½ cup white onion, finely diced (about ½ medium onion)
¼ cup fresh cilantro, chopped
1 to 2 teaspoons ground chiltepin (adjust to heat preference)
2 limes, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Crisp the carnitas. Heat a cast iron skillet over medium-high heat. Add the smoked carnitas and cook, tossing occasionally, for 5 to 7 minutes until the edges are crispy and the fat has rendered back into the meat. If the pork looks dry, add a splash of broth or reserved cooking liquid. Keep warm.
Warm the tortillas. Working in batches, warm corn tortillas directly over a gas burner on medium flame, turning every 15 to 20 seconds with tongs, until pliable and lightly charred in spots. Alternatively, warm in a dry cast iron skillet over high heat. Stack finished tortillas under a clean kitchen towel to stay pliable.
Build the tacos. For each taco, stack 2 corn tortillas together. Add 2 to 3 tablespoons of warm carnitas to the center. Spoon 2 to 3 tablespoons of charred salsa verde over the meat. Top with a pinch of diced white onion and a small amount of chopped cilantro.
Finish and serve. Pinch a small amount of ground chiltepin over each taco. Squeeze a lime wedge over the top right before serving. Build all 8 tacos before bringing to the table.

Notes

Make ahead: Both the smoked carnitas and charred salsa verde can be made 1 to 3 days ahead and stored separately in the refrigerator. Reheat the carnitas in cast iron as directed above. The salsa can be served at room temperature or gently warmed.
Chiltepin substitution: Ground chiltepin is available at Mexican markets and online. In a pinch, use crushed red pepper flakes or a small amount of ground árbol chile. The heat profile is different but the effect is similar. Start with less than you think you need. Chiltepin heat builds.
Tortilla note: Thin store-bought corn tortillas benefit most from doubling up. If you’re using thicker handmade-style tortillas, one per taco is sufficient.
Storage: Leftover carnitas keeps refrigerated for up to 4 days or frozen for up to 3 months. Store salsa verde separately in a sealed container in the refrigerator for up to 5 days. Assembled tacos do not store well. Build to order.
Scaling: This recipe is based on 1.5 cups of carnitas and 1 batch of charred salsa verde (approximately 1.5 cups). To scale up, double the carnitas and salsa and increase tortillas accordingly. One full smoked pork shoulder (7 to 8 lbs) yields enough carnitas for 30 to 40 tacos.

Author: Brad Prose
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Mexican, Pork
Method: Grilling, Stovetop
Cuisine: Mexican
Diet: Dairy-Free, Gluten-Free

Nutrition

Serving Size:
Calories: 300
Sugar: 2.4 g
Sodium: 356.7 mg
Fat: 7.1 g
Carbohydrates: 17.4 g
Protein: 40.2 g
Cholesterol: 113.2 mg