Pork & Tomato Carnitas
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Traditional carnitas can sometimes take hours to cook, but you can make our version (with pork tenderloin, onion, garlic, fresh cilantro, and diced tomatoes, and spiced with chili powder and ground cumin), in half an hour.
Ingredients
Canola oil
2 tsp
Uncooked lean pork tenderloin
1 pound(s), cut into 2-inch strips
Onion
1 medium, thinly sliced
Garlic
2 large clove(s), minced
Canned diced tomatoes
14½ oz
Red wine vinegar
1 Tbsp
Chili powder
2 tsp, regular or ancho variety
Ground cumin
1 tsp
Table salt
½ tsp
Cilantro
¼ cup(s)
Corn tortilla
8 tortilla(s), medium, 6-inches each, warmed
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the pork, onion, and garlic; cook, stirring, until the pork and onion begin to brown, about 10 minutes. Stir in the tomatoes, vinegar, chile powder, cumin, and salt. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Stir in the cilantro.
2
Meanwhile, heat a medium skillet over medium-high heat. Add the tortillas, one at a time, and cook until crispy and browned in spots, about 2 minutes. Turn and crisp on the second side, about 2 minutes longer.
3
Lay the warm tortillas out on a work surface and spoon 3/4 cup of the pork mixture along the middle of each tortilla; fold in half to enclose the filling.
4
Yields 2 carnitas per serving.
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