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Homemade Hard Taco Night with Carnitas and Pinto Beans
healthy
gluten-free
2 likes
Ready in 45 minutes
2
gluten-free,healthy,gluten free
lunch,main course,main dish,dinner
Mexican
Spoonacular Score: 88% 
My notes:
Homemade Hard Taco Night with Carnitas and Pinto Beans is a main course that serves 2. One serving contains 1603 calories, 121g of protein, and 70g of fat. For $8.35 per serving, this recipe covers 72% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 2 people have made this recipe and would make it again. This recipe is typical of Mexican cuisine. Head to the store and pick up sea salt, navel orange, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 93%, this dish is excellent. Similar recipes are Homemade Hard Taco Night with Carnitas and Pinto Beans, Taco Salad With Pinto Beans and Avocado, and Taco Salad With Pinto Beans and Avocado.
Tacos can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
Premonition Cellars Pinot Noir
This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.
» Get this wine on Amazon.com
Ingredients
2
2
boneless pork shoulder
480 ml
2 cups
chicken stock
some
some
shredded monterey jack cheese
320 g
2 cups
red diced onion
2
2
boneless pork shoulder
480 ml
2 cups
chicken stock
some
some
shredded monterey jack cheese
320 g
2 cups
red diced onion
Equipment
Instructions
- Into a hot pan sizzling with a glug or two of EVOO I sear my pork, using tongs to turn each piece over until each side of each cube is nicely browned.
- I add my onion, garlic, and a healthy handful of chopped cilantro (about a cup) to my sizzling pork pieces, and toss well. I cook this until the onion softens about 4 minutes.
- Then I add my orange juice and the juice from 12 a lime, which I stir in well. I bring them just to a boil before I add my chicken stock, which covers about 3/4 of my meat. I set the heat to medium, and bring this to a slow simmer to braise for the next three hours.
- I fried taco shells by adding a few inches of vegetable oil to a deep fry pan and set it to high heat. When sizzling, using tongs, I floated 1/2 of a 10 corn tortilla on the surface of the blistering oil about 5 seconds did the trick, or until it set.
- Moving quickly but carefully, I flipped the tortilla over, rolling it in the oil, releasing the tongs from one edge and immediately catching the other edge in their grip.
- Holding the other edge under the hot oil, I fried it until crunchy, then dipped the center fold into the pot to crisp it up last. Be careful to pour all the oil out when lifting your shells from the fryer. I sprinkled them with sea salt while hot
- I put my small deep pan, with a few glugs of EVOO, over the heat for about 10 minutes before adding 1/2 a cup of my diced onion and some minced garlic. I cook this until just softened and fragrant. Then I add about a teaspoon of black pepper, a healthy sprinkling of cumin, and a dash of sea salt. Finally, I add my can of pinto beans, liquid and all. I cover and bring to a simmer, heating all the beans through.
- I peel, mash and add fresh cilantro, a dash of minced garlic, a squeeze of lemon juice, sea salt, cracked black pepper, 1/2 of the rest of my diced red onion, and ground cumin to my avocados to make gaucamole.
- In another bowl, Ive mixed my diced tomatoes, some diced red onion, minced garlic, fresh cilantro, the juice of 1/2 a lime, a glug of EVOO, and a dash of white vinegar together (along with some diced jalapeno, if you want heat), to make a quick fresh delicious pico de gallo.
- My carnitas are perfect: their edges are caramelized and crunchy, their interiors tender and falling apart at the tiniest touch of a fork. I scoop about 4 tablespoons of that uber-rich pork/citrus/chicken/EVOOfat up and dump it into my beans for flavor.
- After about 15 minutes, and some squishing of beans with my fork, they are thick and syrupy and ready for another shot of pepper and some fresh cilantro. If you like things hot, some jalapeno could be added to this mix, or a dash or two of hot pepper oil.
- Finally, as the sun sets in the west, my tacos are ready to be eaten. We each make our own: mine has an underlayer of soft shredded cheese, a heaping helping of tender, citrus-spiced pork, some pico, some guacamole, some sour cream and a sprinkling of cilantro on top, along with some cheese and cream on my beans, too.
- Each delightful bite is a mouthful of fresh, heady flavors, bright with herbs and orange/lime, deep with cumin and pepper spice. The cooling avocado and tangy tomatoes compliment the richness of the stewed meat, and the crispy, salty corn shells hold their shape, perfectly encasing each fantastic nibble.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $9.04
Ingredient
2 avocados
2 boneless pork shoulder
2 cups chicken stock
1 bunch cilantro
1 bunch cilantro
12 " corn tortillas
12 " corn tortillas
some evoo
4 cloves garlic
1 small jalapeno
1 lime
some shredded monterey jack cheese
1 navel orange
some oil
2 cups red diced onion
some black sea salt
some fresh tomatoes
Price$3.00
$7.05
$1.54
$0.26
$0.26
$1.11
$1.11
$0.33
$0.27
$0.06
$0.25
$0.02
$0.47
$0.08
$1.07
$0.13
$1.06
$18.08
Nutritional Information
Quickview
1943 Calories
130g Protein
74g Total Fat
202g Carbs
100% Health Score
Limit These
Calories
1943k
Fat
74g
Saturated Fat
13g
Carbohydrates
202g
Sugar
26g
Cholesterol
266mg
Sodium
759mg
Get Enough Of These
Protein
130g
Vitamin B3
55mg
Vitamin B6
4mg
Vitamin B1
3mg
Phosphorus
2269mg
Selenium
138µg
Vitamin B2
2mg
Fiber
41g
Vitamin C
120mg
Potassium
4345mg
Magnesium
458mg
Zinc
14mg
Manganese
1mg
Vitamin K
94µg
Vitamin B5
8mg
Copper
1mg
Folate
281µg
Vitamin E
9mg
Iron
11mg
Vitamin B12
3µg
Vitamin A
2635IU
Calcium
444mg
covered percent of daily need
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