- Slow-Cooked Mexican Carnitas (see instructions)
Quick Pickled Onions:
- 1 cup apple cider vinegar
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- 1 red onion, thinly sliced
- 1 cup sour cream
- 1 cup heavy cream
- 1 teaspoon salt
For the taco and/or flautas:
- 9- inch flour tortillas
- Romaine or iceberg lettuce, thinly sliced
- Jalapeno pepper, thinly sliced in to rings
- Mexican cotija cheese or feta cheese, crumbled
- Cilantro or flat-leafed parsley, chopped, for garnish
For the flautas:
- Vegetable, canola or other neutral cooking oil for frying.
Slow-Cooked Mexican Carnitas Recipe Note that the carnitas cooking time is about 2 hours, so plan accordingly. The carnitas can be made well ahead and refrigerated or frozen. Re-warm before using.
For the Mexican Crema: Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours. Refrigerate if making well ahead, but bring to room temperature before serving.
For the Quick Pickled Onions: Combine vinegar, sugar and salt in a medium bowl. Add sliced onion and stir to combine. Press onion below the surface of the vinegar as much as possible. Let stand at room temperature for 1 hour. If making well ahead, cover and refrigerate. Drain onions from liquid before using.
For the tacos: Fill tortillas with warm carnitas. If desired, you can crisp up the carnitas by frying in a skillet with a little oil over medium-high heat until crisp. Top with sliced lettuce. Sprinkle with cheese and drizzle with Mexican crema. Top with pickled onions and garnish with jalapeno rings and chopped cilantro.
For the flautas: Lay a stack of flour tortillas on a cutting board in front of you. Cut the curved sides off both sides of the circle (the 9 o’clock and 3 o’clock edges), but about 1 inch at the widest point. Working with one tortilla at a time, spoon a line of carnitas down the tortilla, from 12 o’clock to 6 o’clock, being sure to fill right to the ends. Take one side of the tortilla and roll it over the carnitas, tucking it around a bit, then continue rolling. Use a toothpick through the top to keep it from unraveling. Repeat with the rest of the tortillas.
Heat a thin layer of oil in a skillet over medium-high heat. Add flautas and cook until golden, rotating to ensure all sides are crispy. Remove to a cooling rack, then serve topped with sliced lettuce, cheese crumbles, Mexican crema drizzle. Top with pickled onions and garnish with jalapeno rings and chopped cilantro.