It’s taco night every night up in this house.
Whenever we have leftover roasted pork or packages of ground beef or turkey tucked away in the freezer, my go-to is TACOS!
And sometimes simple street tacos are what hit the spot.
No need for fancy schmancy toppings.
The savory carnitas take center stage, simply highlighted with salsa verde, white onion, fresh cilantro, and a pop of lime.
The key to perfect tacos at home is lightly pan-frying the tortillas.
DO NOT, I repeat, DO NOT, under any circumstances, serve the tortillas raw. Blech!
You’ll end up with chalky bland tortillas that crack and break into pieces as you try to eat.
Instead, take a few minutes to warm the tortillas in a pan with a little oil. They’ll get slightly crisp, and take on a beautiful golden color. Instead of tearing, they’ll remain nice and tender and perfect for stuffing with carnitas.
You can totally customize this recipe to serve even more people.
Just estimate roughly 1 hour of slow-cooking in the oven per pound of meat.
These tacos are the perfect Sunday football party fare!
Carnitas Street Tacos
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Servings: 16 tacos
- 4 pounds bone-in skin-on pork shoulder
- Kosher salt
- Freshly ground black pepper
- 1/4 cup grapeseed oil or other high heat oil, divided, plus additional for cooking the tortillas
- 1 package of organic corn tortillas (30 count)
- Favorite verde salsa - homemade or store bought
- 1 white onion, minced
- 1 bunch cilantro, minced
- 6 limes, quartered
Pat the pork shoulder dry with paper towels, then sprinkle with a liberal amount of salt and pepper on all sides, including the skin side.
Preheat the oven to 350 degrees Fahrenheit. Let the pork shoulder sit at room temperature while the oven preheats.
When the oven is preheated, place a heavy bottomed lidded pot (I used my enameled cast iron dutch oven) on the stove top. Add 2 tablespoons of grapeseed oil and warm over high heat. When the oil is shimmering, add the pork shoulder, fat side down, and cook on that side until nicely golden brown. Rotate the pork to the next side, and continue, until all the sides and end pieces are nicely browned.
When the pork is browned all over, rotate the pork so the skin side is facing up, and place the lid on the pot. Put the dutch oven inside the oven, and let cook without moving for about 4 hours, until the outside of the pork is deeply browned, and the meat is fall apart tender. If the skin is not yet dark brown and crispy, increase the heat to 500 degrees and let cook with the lid off the pan, until it is crispy.
Remove from the oven, and let the pork rest for 30 minutes. Remove the crispy skin and set aside. Then, use two large forks or your fingers to pull the pork apart into pieces and then shred into bite-sized pieces. Chop the crispy skin into small pieces and toss into the shredded meat as well.
Next, add 2 tablespoons of grapeseed oil to a large skillet and warm over high heat. Add the shredded pork & let it cook for a few minutes without stirring until some of the pieces get nice and crispy. Remove from the skillet into a serving bowl.
Next, in a small skillet, pour enough grapeseed oil to form a thin layer in the pan. Warm over high heat. Using tongs, add one corn tortilla to the pan. Let it cook briefly on one side until the tortilla starts to puff up. Flip over and cook briefly on the other side until lightly golden but still pliable. Remove to a paper towel lined plate and continue with the desired number of tortillas (16 or 20 should be perfect). Continue to add oil as needed to keep a light coating in the pan.
When the tortillas are done, you're ready to assemble the tacos! Place some of the pork carnitas in the center of a tortilla, spoon some salsa verde over the top, and sprinkle with minced onion and cilantro. Squeeze fresh lime over the top and serve right away.
Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?
Well, you better believe it.
It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).
That’s the beauty of simple, classic recipes.
Brown butter sauces have been around for ages….
(Probably because they are so freaking easy and delicious.)
I mean… what DOESN’T taste better with butter??
Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.
It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.
Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉
We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.
Now go ahead and make yourself some gourmet noodles!
Pappardelle with Brown Butter Sage Sauce
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 8 ounces dried pappardelle pasta
- 5 tablespoons unsalted butter
- 20 fresh sage leaves
- Juice of 1/2 lemon
- Freshly cracked black pepper
- Maldon sea salt
- Freshly grated Parmesan cheese, for serving
Bring a large pot of generously salted water to a boil.
Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes).
Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat.
When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.
Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles.
Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away.
Something about the recent time change has me in a GREAT mood.
I mean, a few extra hours of sunlight each day does wonders for this woman 🙂
I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!
And one of my favorite parts about summer, is hot veggies fresh off the grill.
They get that delicious char on them, remain crisp tender, and are SO easy to make.
Since grilled veggies have so much flavor on their own, I like to keep it simple.
Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.
For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.
It’s a perfectly balanced bite.
You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.
And one of the best parts?
It’s ready in just 20 minutes. Winning.
Grilled Zucchini with Mint, Lemon, and Feta
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 4 medium zucchini, cut on the bias into 1/2 inch thick slices
- olive oil, for grilling
- sprinkle of kosher salt & ground black pepper
- 5 ounces crumbled feta cheese
- zest of 1 lemon
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh mint
Preheat a grill or grill pan over high high heat.
Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)
Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.
As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini.
Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.