Pork and Tomato Carnitas
- Total Time
- 0:26
- Prep
- 0:06
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
Turn our carnitas into bean tostadas by stirring a 15 1/2-ounce can of black beans, rinsed and drained, into the pork mixture and heating through.
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canola oil2 tsp
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uncooked lean pork tenderloin1 pound(s), cut into 2-inch strips
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uncooked onion(s)1 medium, thinly sliced
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garlic clove(s)2 clove(s), large, minced
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canned diced tomatoes14 ½ oz
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red wine vinegar1 Tbsp
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chili powder2 tsp, or ancho variety
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ground cumin1 tsp
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table salt½ tsp
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cilantro¼ cup(s)
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corn tortilla(s)8 small, 8 (6-inch) warmed
- 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.
- 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.
- 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. Yields 2 carnitas per serving.