Grammy's Kitchen · Carnitas · The Most Delicious Carnitas Tacos
One of 40 carnitas recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 12% |
| fat | 0% | 1% |
| aromatics | 0% | 8% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 large red onion, halved and thinly sliced (about 1 1/2 cups) |
| 2 g | 1 habanero pepper, seeded and thinly sliced |
| 61 g | 1/4 cup freshly squeezed lime juice (2 medium limes) |
| 3 g | 1/2 teaspoon kosher salt |
| 0 g | 1/4 teaspoon dried oregano, preferably Mexican |
| 14 g | 1/2 ounce dried arbol chiles (about |
| 6 g | 2 cloves garlic, peeled |
| 822 g | 2 medium roma tomatoes, coarsely chopped |
| 59 g | 1/4 cup water |
| 6 g | 1 teaspoon kosher salt |
| 1 pinch dried oregano, preferably Mexican (optional) | |
| 907 g | 2 pounds warm Pork Carnitas (about 8 cups) |
| 16 warm corn tortillas | |
| 8 red radishes, thinly sliced | |
| 150 g | 1 medium white or red onion, diced small |
| 100 g | 1 cup coarsely chopped fresh cilantro |
| Roasted Salsa Verde (optional) | |
| 3 medium limes, cut into wedges |
Method: 6 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.