On Saturday I made up these yummy tacos.
I started by whipping out a bag of frozen pork carnitas.
Side note: Carnitas simply means “little meats” aka chopped or shredded meat.
These spicy cola carnitas are from heaven I tell you.
I used the pork that I had blogged about last week. For the recipe go here.
I simply let it thaw in the refrigerator a few hours and then threw it in a skillet to heat through and evaporate some of the moisture in the meat (because I didn’t want soggy hard tacos).
While the meat was heating through, I shredded 1 cup of Jalapeno cheddar and 1 cups of cheddar.
Then to the shredded cheese I added 1 cup of frozen corn and some cumin, salt and pepper.
Next, I lined up 24 hard shell tacos in a baking dish (actually three baking dishes because I could not find one large enough to hold all 24).
I placed a layer of carnitas in each shell making sure that the meat is completely drained of extra moisture.
Then a couple tablespoons of the cheese and corn mixture.
Once all the shells were filled, I baked them at 425°.
The resulting taco was crunchy, melty and full of pork goodness.
We topped them with hot sauce and salsa.
They were great for hungry hard working boys and super cheap to make.
You need to try these!
Spicy Cola Pork Carnitas in Baked Tacos
Makes 24 tacos
- 4-5 cups pork carnitas from this recipe (shredded chicken or ground beef would work too)
- 1 1/2 cup jalapeno cheddar cheese or Monterrey jack, shredded
- 1 1/2 cup cheddar cheese or mozzerala, shredded
- 1 cup frozen corn
- 1 tsp cumin (You could also use taco seasoning but I don’t like the crazy stuff they put in taco seasoning. Read the back of the package, YIKES!)
- salt and pepper to taste
- 24 hard taco shells
- hot sauce, (optional)
- salsa, (optional)
- chopped tomatoes, (optional)
- chopped cilantro, (optional)
Preheat oven to 425°.
Throw the pork carnitas in a skillet to heat through and evaporate some of the moisture in the meat. (You don’t want soggy tacos)
While the meat heats up, shred the cheeses and then add the corn and cumin to the mix of cheeses, set aside.
Place the taco shells upright in baking dish. I found that the casserole-sized dish worked perfectly.
Add about a 1/4 cup meat to each shell, and then top with a couple tablespoons of the cheese corn mixture. The taco shell will be a little over halfway full. Over-stuffing them does not allow the heat from the oven to circulate around the shells causing it to be soggy. You want your hard tacos to be crunchy.
Bake in the oven for 7-10 minutes or until the cheese is bubbly.
Serve immediately with your favorite toppings.