Southwestern Carnitas Tacos Serves 4
The Southwest Spice Mix is a tasty blend that I always keep on hand. We love spicy dishes in our home so I love the chipotle chili powder – which is smoky and a bit spicier than traditional chili powder. If you don’t like things quite as spicy, then just decrease the amount of chipotle chili powder you add to your blend. If you like, you can double, triple or quadruple this recipe so you keep a bit on hand to add to chile or on any grilled or roasted meat or vegetables.
Southwest Spice Mix
You could also substitute a beef roast for the pork roast if you like.
For the Roast
For the Tacos
1. Preheat the oven to 300 degrees.
2. Coat the roast with the Southwest Spice Mix. Heat a 3-quart cast iron enameled Dutch oven with a lid. Add the olive oil and heat until the oil develops ripples across the surface – that’s when you know it’s hot and will provide a nice browning when the meat is added.
3. Add the roast, sear on all sides. Turn off the heat.
4. Add the onions, peppers, tomatoes, garlic and chicken stock. Cover and place in a 300 degree oven. Braise for 3 hours, until the meat is fork tender.
5. Shred the meat, use a knife to cut across the grain of the meat. Combine with the braised vegetables and pan juices.
6. Preheat the oven to 350. Toss the sweet potato cubes with the olive oil, salt and pepper. Place on a parchment lined baking sheet and roast until soft and slightly caramelized, about 15-20 minutes.
7. Heat a skillet, add the butter, melt and then add the corn, salt and pepper. Saute about 3-4 minutes.
8. Assemble the tacos – lay out a corn tortilla, top with lettuce, about 2-3 Tablespoons meat, 1-2 Tablespoons sweet potato, 1-2 Tablespoon corn, sour cream, cilantro and garnish with lime wedges.