We love tacos. The kids love tacos. Whether they are crunchy ones or soft, they always get gobbled up. I think it’s got to do with the fact that you construct your own with the ingredients you choose. But how do you make tacos extra special? Well…you make carnitas. And if you make your own salsa you’re ensuring that everyone gets a hit of yummy, fresh veggies! I’m publishing this today so you can be ready for Taco Tuesday next week….or be cheeky and have a Taco Thursday!
I found this recipe for beef carnitas pizza in a recipe book I bought in Hawaii that is from Ree Drummond, who I have since discovered is a bit of a blogging empress! Her blog is awesome and I’m quickly starting to think that I may need all of her books. Anyway, her carnitas recipe is really easy, but she puts it on a pizza! I’m yet to try that. I immediately decided it would be amazing in tacos. But I did change the recipe a little. I’m lazy, so after browning the meat, I popped it in the slowcooker overnight on low with the mango nectar and pineapple juice. This meant we woke up to the gorgeous scent of the carnitas and they were ready to shred straight away. I froze the meat after cooking so as to have it whenever we want tacos.
I refuse to buy store bought salsa. It has a really generic tomatey taste that doesn’t excite me. It doesn’t seem to have the freshness needed to make your tacos yummy! So if you’re looking to refresh Taco Tuesday and make it fresher and therefore tastier and better for you, this is the best place to start.
Here’s what we had on our tacos:
grated cheese- half mozzarella, half cheddar
homemade guacamole (mash an avocado add a teaspoon smoky paprika and lime juice)
Are you a fan of Mexican food? Try these other “delicioso” recipes: