Breakfast Tacos With Carnitas Recipe
Kickstart your morning with these savory breakfast tacos featuring tender carnitas and creamy avocado.
There's something magical about biting into a warm, slightly charred corn tortilla filled with tender bits of carnitas, their edges perfectly crisped and caramelized. The scent of spices mingling with the fresh zest of lime fills the air, promising a delightful start to your day. These breakfast tacos aren't just a meal; they're a morning ritual that fills your kitchen with warmth and delicious aromas. Originating from the vibrant culture of Mexican cuisine, carnitas are traditionally cooked slowly until they are succulent and can be easily shredded. In this recipe, we're giving it a breakfast twist, pairing it with creamy avocado and scrambled eggs for a rich, satisfying dish. What makes these breakfast tacos truly shine is the quick pan-searing of the carnitas right before serving. This step ensures they are not only flavorful but also have that irresistible crispy texture that contrasts beautifully with the softness of the eggs. Serve these up on a lazy weekend morning or as a celebratory brunch. They're sure to be a favorite for anyone around your table.
Step-by-Step
- 01Step 1 / 6
In a large pot, heat olive oil over medium-high heat.
Add pork shoulder chunks, searing on each side until they develop a golden crust, about 5 minutes per side.
- 02Step 2 / 6
Add onion, garlic, cumin, oregano, salt, and orange juice.
Stir to coat the pork, then reduce heat to low, cover, and simmer for 2 to 3 hours until the meat is tender and easily shredded.
- 03Step 3 / 6
Once cooked, shred the pork with two forks directly in the pot, mixing it with the juices.
If desired, crisp the shredded carnitas by transferring a portion to a hot skillet, cooking until edges are browned.
- 04Step 4 / 6
In another skillet, scramble the eggs over medium heat until just set.
Season with salt and pepper.
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- 05Step 5 / 6
Warm the corn tortillas in a dry skillet or over an open flame until pliable and slightly charred.
- 06Step 6 / 6
To assemble, layer each tortilla with a spoonful of carnitas, some scrambled eggs, avocado slices, and a sprinkle of cilantro.
Serve with lime wedges on the side.
Chef Tips
- •For maximum flavor, let the pork shoulder marinate overnight in the orange juice and spices.
- •Use a cast-iron skillet for crisping the carnitas; it retains heat well and ensures even browning.
- •If your avocado is very ripe, mash it slightly and spread onto the tortillas for an extra creamy base.
- •For added heat, serve with your favorite hot sauce or add some sliced jalapeños.
- •These tacos pair wonderfully with a side of black beans or a fresh fruit salad.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, prepare the carnitas up to 2 days ahead and reheat before serving. Assemble tacos just before eating.
What can I substitute?+
Use chicken thighs instead of pork shoulder for a lighter option. Substitute flour tortillas if preferred.
How do I store leftovers?+
Store carnitas in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
