Pork Carnitas Tacos


  • 50 each 6" corn tortillas
  • 4 pounds Chef's Line® All Natural* Pork Carnitas
  • 2 cups Del Pasado® Charred Chipotle Salsa
  • 1 each yellow onions
  • 2 tablespoons cilantro
  • 3 each limes
  • 2 cups Del Pasado® Cojita Cheese


Heat Carnitas in cook-in-bag pouches. Once heated to 165°F, the fully cooked pork carnitas can then be shredded. Retain some cooking liquid from the pouch to retain moisture. Warm tortillas on char-broiler. 

Chop fresh cilantro, yellow onions, cut 1/8 limes and crumble Cojita cheese. Assemble tacos with 11/2 ounces carnitas meat, 1/2 teaspoon yellow onions, 1 teaspoon salsa, 1/8 teaspoon cilantro and 1/2 teaspoon crumbled Cojita cheese each. Garnish with lime wedge. Yield; 25 each, 2 per person.

*Minimally processed, no artificial ingredients.