Description
These Mexican Street Corn Carnitas Tacos combine tender, flavorful braised pork shoulder with creamy, zesty Mexican street corn, fresh toppings, and warm corn tortillas. Perfect for a smoky, savory weeknight dinner, these tacos deliver authentic Mexican flavors with a delightful blend of textures and vibrant garnishes.
Ingredients
For the Carnitas:
- 2 pounds boneless pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 orange, juiced
- 1 lime, juiced
- 1/2 cup chicken broth
- 3 garlic cloves, minced
For the Street Corn:
- 3 cups corn kernels
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 2 tablespoons chopped cilantro
For the Tacos:
- 12 small corn tortillas
- 1/2 cup diced red onion
- 1 avocado, sliced
- Fresh cilantro
- Lime wedges
- Cotija cheese, for topping
Instructions
- Prepare the pork: Cut the pork shoulder into large chunks and season thoroughly with cumin, chili powder, oregano, garlic powder, salt, and black pepper to ensure balanced flavor.
- Brown the pork: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat and brown the pork pieces on all sides to develop deep, savory flavor.
- Braise the pork: Add the orange juice, lime juice, chicken broth, and minced garlic to the pot. Cover and simmer over low heat for 2 to 2 1/2 hours, until the pork is very tender and breaks apart easily.
- Shred and reduce: Shred the pork using two forks, return it to the pot with the cooking liquid, and cook uncovered for another 10 to 15 minutes to reduce the sauce and intensify the flavor.
- Prepare Mexican street corn: In a skillet over medium-high heat, cook the corn kernels until lightly charred, stirring occasionally for even cooking.
- Mix the street corn sauce: Remove the skillet from heat, then stir in mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro for a creamy, tangy coating.
- Warm tortillas: Heat the corn tortillas in a dry skillet or over a gas flame until soft and lightly charred, enhancing their flavor and pliability.
- Assemble the tacos: Fill each warm tortilla with a generous portion of carnitas and a spoonful of the creamy Mexican street corn.
- Add toppings and serve: Top tacos with diced red onion, sliced avocado, fresh cilantro, and extra cotija cheese. Serve with lime wedges for an added burst of freshness.
Notes
- Pork shoulder is ideal for carnitas due to its fat and connective tissue, which create tender, flavorful meat.
- For extra-crispy carnitas, spread shredded pork on a baking sheet and broil for a few minutes before serving.
- Frozen corn kernels can substitute fresh corn when unavailable, though fresh yields the best texture and flavor.
- Add sliced jalapeños or your favorite salsa to the tacos for extra heat and flavor variation.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Dinner, Tacos
- Method: Stovetop Braising
- Cuisine: Mexican
