Carnitas 3 Ways – Part 1 – Street Tacos

In pre-pandemic times I would host many dinner parties and cook for others. It’s obviously been increasingly difficult in the past year to cook for more than just myself and my boyfriend (Who isn’t even with me seven days a week to have all our meals together).


I enjoy batch cooking but I also do not enjoy eating the same thing over and over again. I like variety so one of the things I enjoy doing is reworking leftovers. One way I do this is by making a bit batch of some sort of protein, so then dinners come together quickly with this base already done.


I was in the store the other day and there was a nice price on pork butt so I decided to take advantage. Even though I got one of the smaller pieces it was still over 3 pounds. One of my favorite preparations for pork butt is Carnitas and specifically preparing it in a pressure cooker. I cannot take credit for the recipe that I use, you can find that recipe from My Lilikoi Kitchen here.


I probably made 4 to 5 different dishes this week with all the Carnitas I made. Just my luck that the boyfriend is on a diet so he is reluctantly avoiding some of my cooking. I’m sharing the three ways I enjoyed this protein dolled up most.

The meat after it was finished in the pressure cooker
The meat shredded and finished under the broiler for some crispy edges


FIRST UP – CLASSIC STREET-INSPIRED TACOS

This recipe is not really about quantity but what I like to have on hand when I making tacos. I am a huge advocate of soft corn tortillas, they are my favorite for a taco. Remember you cannot take those puppies straight out of the package and enjoy them they must be heated up. Are usually just warm mine up in a skillet. I have yet to find that Abuela who is going to give me homemade tortillas and right now I don’t have the time to make them myself.

For tonight‘s tacos:

  • Soft corn tortillas
  • Carnitas
  • Cilantro
  • Lime
  • Fresh Guacamole (not pictured)
  • Quick Pickled Red Onion
  • Queso fresco

The picture is pretty self-explanatory assemble with your desired ingredients. I like red or white onions on tacos but when they are completely raw I don’t like having bad breath for days. As I’m getting the rest of my dinner ready I take the diced onion and let them soak in a bit of white vinegar, orange juice, and salt. This takes the “bite” out of the onion while still maintaining crunch and enhancing flavor.

Weeknight Steak Tacos with Citrus Slaw

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By now if you have been reading any entries in this blog since March 2020, you know that like most Americans, I am quarantined at home and I am cooking a lot more than before. I made a vow not to order any takeout or delivery until the worst of this is behind us. I might make an exception for a holiday like Greek Orthodox Easter, but I’m not there yet. Also, I have been a terrible Greek Orthodox Christian, I have barely fasted at all this lent. In any case, I digress…

After nearly two weeks of not going to a grocery store, I am extremely limited on fresh produce. As explained in my post about smarter grocery shopping, I did have coleslaw mix (shredded cabbage with a touch of shredded carrots) on hand.

Corn tortillas are another one of those products that I keep on hand as they have a long shelf life, especially in the fridge. Overall, I prefer street-style soft corn tortillas over crunchy or flour tortillas, particularly for tacos (flour tortillas I feel are best for quesadillas). With a few more ingredients, I was able to put together some tasty and fresh-tasting Steak Tacos.

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Steak Tacos with Citrus Slaw – makes 6 tacos

For Steak:

  • 6-8 ounces Steak (ribeye, sirloin, etc all do), seasoned with salt and pepper and wrapped in dish cloth or paper towels to dry
  • Tajin Seasoning

For Slaw

  • 1 cup Coleslaw Mix
  • 2 tablespoons Chopped Scallions
  • 1/4 cup Orange Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Tajin Seasoning
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/4 cup Queso Fresco

For Tacos

  • 6 Corn Tortillas, heated (This can be done lightly brushing the tortillas with a very small amount of olive oil, wrapping in aluminum foil, and place in 350 degree oven for 5 minutes. Alternatively, you can heat the tortillas in a skillet in a bit of oil and wrap in foil until ready to serve)
  • Salsa Verde, optional (I like the Herdez brand)
  • Lime Garnish, optional

Heat a skillet on medium to high heat for about five minutes. Unwrap the steak and sprinkle both sides generously with the Tajin. Cook in the skillet for 6-10 minutes, flipping once, to desired temperature. Remove from skillet and set on a cutting board to rest.

In a medium bowl, add coleslaw mix and scallions. You can create a dressing on the side with the remaining ingredients (minus the queso fresco), or you can add them directly into the bowl. Mix the slaw and taste, adjusting seasonings as desired. Mixed in crumbled queso fresco.

At this point you may assemble your tacos. On two plates, lay 3 tortillas flat on each plate, not overlapping. Top each tortilla with about 1/4 cup of the slaw mixture.  Slice steak against the grain into thin (approx. 1/4 inch) slices. Add 2-4 slices of steak, top with lime and salsa garnish, as desired. Serve and enjoy immediately.

Sangria Pork Tacos

Some girlfriends and I went to dinner the other night at  Casual Habana Cafe
here in Hackensack. I highly recommend the restaurant, their food is amazing!

I ordered the baby Pernil and got a huge shank. After amazing apps and salad and tostones I took most of the pork home, contemplating what I would do with it. 



I had a bunch of citrus fruit but I used it to make a batch of sangria. Rummaging through my fridge I came up with a plan – tacos!

The sangria was going to give me everything I wanted in a braising liquid for the pork – wine to tenderize and lots of fruit and flavor! I poured about a third of a cup in a small skillet, shredded the pork off the bone, and cooked it covered over a low flame for about 15 minutes. I then uncovered it and raised the heat until the liquid evaporated.

Meanwhile, I warmed corn tortillas with some cheddar Jack cheese in the middle. I then tossed some greens with a squeeze of lime (shamefully I picked the lime out of my sangria but it kind of worked!). Dinner, boom.