Pork Carnitas Taco

TACO INGREDIENTS:

Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas
~500g *Pork Carnitas Meat
Canola, vegetable, or olive oil (for frying the corn tortillas into crisp taco shells)
*Pickled red onions (or use store-bought or drained fermented red cabbage)
White cabbage, finely shredded
Sour cream, thinned with a bit of water
*Salsa Verde, Salsa Fresca, or your favorite salsa/hot sauce (for serving on the taco)
Crumbled feta
Optional: *Guacamole or 1 medium diced avocado
Optional sides: *Mexican rice and *Mexican pinto beans

TACO MAKING INSTRUCTIONS:

Prepare Soft Tortillas:
- Warm the number of corn and/or flour tortillas you want according to the packet instructions.
- Place the tortillas in a tortilla warmer or wrap them in a clean tea towel to keep warm.
Make Taco Shells:
- In a medium pot or frying pan (with at least a 7 cm depth), heat enough oil to reach 177-180°C (use a candy thermometer to check the temperature).
- Place 1 tortilla in the heated oil to soften.
- Using tongs, gently fold the tortilla to create a taco shell shape, holding it in place while the bottom half cooks to a golden crisp (~2 minutes).
- Flip the shell and cook the other side for an additional ~2 minutes.
- Lift the taco shell out and place it upside down on a paper towel-lined plate to drain.
- Repeat the process, ensuring the oil stays at the right temperature (177-180°C), and place the taco shells in a paper towel-lined covered dish to keep warm.
Assemble the Tacos:
- Place the warmed tortillas or taco shells on the table, along with the bowls of hot and cold taco fillings.
- Add pork carnitas meat, pickled red onions, shredded white cabbage, thinned sour cream, crumbled feta, and guacamole or diced avocado (optional).
- Serve with optional sides like Mexican rice and Mexican pinto beans.