Pork Carnitas Tacos

Colibrí

Pork Carnitas Tacos

With House Made Cruda Sauce and Guacamole
Gluten Free, Pork
Colibrí brings you their famous Pork Carnitas to create your own tacos at home! Enjoy refried beans, cruda sauce, and guacamole in handmade corn tortillas. Make your own tacos for a light and healthy meal!
Serves 2-3
•   Easy Prep
•   Ready in 10 Minutes

$49.95

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INGREDIENTS:

  • 450g Pork Belly and Pork Shoulder
  • 150g Refried Beans
  • 9 Handmade Corn Tortillas
  • 8oz Onion and Cilantro Mix
  • 125mL Cruda Sauce
  • 1 Avocado
  • 1 Tomato
  • 3 Limes
  • 1 Serrano Pepper

ITEMS NOT PROVIDED:

Knife, Pan, Small Pot, Spatula, Salt


PREP INSTRUCTIONS:

To make the guacamole, slice the avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash the avocado, leaving it a bit chunky. Chop the tomato, using both the inner and outer skin but not using the seeds and centre of the tomato to avoid extra moisture. Chop the serrano pepper, using your desired amount of serrano pepper depending on the level of spice for your guacamole. Squeeze 1 lime, and add the onions, tomatoes, cilantro, serrano pepper, lime juice, and salt to taste, and stir together.

In a pan, heat the pork on medium-high heat until you get a nice crispiness depending on your liking, then flip over and heat well before serving.

In a small pot, heat the refried beans, stirring constantly.

Heat a dry cast iron griddle or large non-stick skillet. Sprinkle some water on each side of the tortilla. Place each tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds on each side. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.

On a plate, place the warmed tortillas, spread some beans, add the cooked pork, and garnish your tacos with onion and cilantro, and guacamole. Buen Provecho, Amigos!

Optional: Add Cruda Sauce (mild) to your tacos for additional flavours.

Note: If you would like some extra acidity, squeeze some lime on your tacos.

Elia Herrera

Executive Chef

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