With regular ground beef tacos you often will add tomatoes, cheese, and lettuce (this is the Americanized version of a taco).
For the pulled pork taco, called Carnitas in Spanish, the best ingredients are cilantro, onions, and thinly sliced avocado. The cilantro can really bring out the full pork flavor. If the pork is already seasoned, as it should be, you will not need to add much of anything else. Red onions are also a good choice.
A corn tortilla is used in the creation of the pork taco.
What to Put in a Pulled Pork Taco
Cilantro – A taco essential!
Diced Onions – pair with the cilantro.
Sliced Avocado – Thin slices, so they don’t over stuff the taco.
Queso Fresco – Mexican crumbling cheese.
The cheese you use for authentic tacos is called Queso Fresco. This is a crumbling cheese, sold in a solid round shape. It looks like bleu cheese when crumbled. Without this, your pork taco will seem bland.
A popular addition to the Carnitas is sour cream, although this is a acquired taste.
Carnitas means ‘little meats’ in Spanish, and applies to just the pork meat.
¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos.
The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.
Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it. This is the Tacos