Taco Tuesday, here we come! Full-flavored, bite-sized pieces of carnitas with its signature gorgeous crispy edges, packed into a warm tortilla and all the right toppings. Served with our cumin seasoned pinto beans and creamy jalapeño slaw this is the perfect excuse to start dinner with chips, guacamole, and salsa!
| Type: | Entrée |
| Servings: | 2-3 |
| Kitchen Time: | 15 minutes |
|
Great with: |
Guacamole |
Shopping List:
-
K&M Slaw Mix
-
K&M Creamy Jalapeno Dressing
-
K&M Carnitas
-
K&M Sazón Spice Blend
-
K&M Cumin Pinto Beans
-
K&M Pickled Onions
-
Cilantro
-
Queso Fresco or Cotija
-
Corn Tortillas
-
1 Lime
Pantry Items:
-
Salt & Pepper
-
Your favorite hot sauce!
Instructions:
- Chop the cilantro (include some of the stems - it’s the most flavorful part!) and set a small amount aside to garnish your tacos. Add the remaining cilantro to the slaw mix. Toss with desired amount of creamy jalapeño dressing (we like ½ cup!) and adjust seasoning with salt and pepper. Set aside until dinner is ready.
- Place a large skillet or sauté pan (non-stick is great here!) over medium-high heat. Spread the braised pork over the pan and sprinkle with about 1-2 Tbsp of sazón español spice mix. Cook until crispy, only tossing occasionally. It’s possible this might need to be done in batches as to not overcrowd the pan.
- Heat cumin pinto beans in a saucepan or the microwave with the lid askew. Heat tortillas in the microwave wrapped in a dampened paper towel until steamy.
- Layer tacos as desired with pickled onions, queso fresco and cilantro, and serve alongside the lime wedges, beans, and slaw!
