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Ultimate Cinco de Mayo Taco Night Spread

Ultimate Cinco de Mayo Taco Night Spread - featured image
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A flavorful and easy-to-make taco night spread perfect for celebrations like Cinco de Mayo, featuring slow-simmered carnitas, chipotle-lime crema, and fresh toppings.

Ingredients

Scale
  • 2 lbs pork shoulder, trimmed and cut into chunks
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 cup orange juice
  • 1/2 cup chicken broth
  • 1 cup sour cream or Mexican crema (or Greek yogurt as a swap)
  • 1–2 chipotle peppers in adobo sauce, minced
  • Juice of 1 lime
  • Salt to taste
  • 12 small corn tortillas
  • 1 cup diced white onion
  • 1 cup chopped fresh cilantro
  • 2 large limes, cut into wedges
  • 1 cup crumbled queso fresco or cotija cheese (optional)
  • 1 cup fresh pico de gallo or salsa verde
  • 1 ripe avocado, sliced or mashed
  • Pickled jalapeños

Instructions

  1. Pat the pork chunks dry with paper towels. Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub the spice mix evenly over the pork pieces. (10 minutes)
  2. Heat a large skillet over medium-high heat with a drizzle of oil. Sear pork chunks in batches until browned on all sides, about 3-4 minutes per side. Transfer to slow cooker or Dutch oven. (15 minutes)
  3. Pour orange juice and chicken broth over the pork. Cover and cook on low in a slow cooker for 4-5 hours, or simmer on stovetop in Dutch oven for 2.5-3 hours until fork-tender. (2.5 to 5 hours)
  4. Shred the pork with two forks. Spread on a baking sheet and broil for 5-7 minutes to crisp edges, watching carefully to avoid burning. (10 minutes)
  5. Whisk together sour cream, minced chipotle peppers, lime juice, and salt in a bowl. Adjust seasoning and chill until serving. (5 minutes)
  6. Heat tortillas individually over a dry pan or griddle about 30 seconds per side. Wrap in a clean kitchen towel to keep warm. (5 minutes)
  7. Arrange shredded carnitas, chipotle-lime crema, diced onions, cilantro, cheese, pico de gallo, avocado, lime wedges, and pickled jalapeños on the table for assembling tacos. (5 minutes prep)

Notes

Do not rush searing the pork to develop a flavorful crust. Simmer low and slow for tender meat. Broil shredded pork carefully to avoid burning. Warm tortillas on a dry skillet and keep wrapped in a towel to stay soft. Store pork, tortillas, and crema separately to prevent sogginess. Leftovers keep well for 2-3 days and freeze up to 3 months.

Nutrition

Keywords: taco night, Cinco de Mayo, carnitas, chipotle-lime crema, Mexican, easy recipe, festive meal, slow cooker, pork tacos

Find it online: https://gleefulfork.com/ultimate-cinco-de-mayo-taco-night-spread-easy-flavorful-recipes-to-try/