What a treat these tacos were. We’ve made fish tacos and bean burritos before, but I’ve never ventured into the pork or red meat category for these.
I was surprised how juicy and delicious these turned out from the crock pot! You know I love a recipe that requires me dumping things in a pot and then coming back eight hours later to a ready made meal.
Here’s what you’ll need… For the carnitas
- 2 pork tenderloins
- 1 onion, sliced
- 2 poblano peppers, quartered
- 2 tbsp Fajita seasoning
- 1/2 C water
For the tacos
- Corn tortillas
- Fresh jalapeno
Get your crock pot out and set it to Low. Cut your tenderloins up into large chunks (about 4 pieces per tenderloin).
Add the sliced onion and quartered peppers (make sure you removed the seeds from these) to the pot.
Add a healthy covering of fajita seasoning and 1/2 C water (or enough to cover the items in the pot about 1/2 way).
Now, go and do something fun while your crock pot does all the work. Come back about eight hours later and your pork will be juicy and ready for you to pull apart.
We like to eat our tacos with fresh avocado, jalapeno and lime juice squeezed on top. Amir loves fresh cilantro, too! Here’s a tip for warming your tortillas to make sure they’re soft and fresh tasting every time.
We like to buy the big bags of corn tortillas and then freeze them so they don’t go bad before we eat all of them. Pull them out of the freezer (or refrigerator if that’s where they are stored) and put them on a plate.
Wet a paper towel and lay it on top of your stack of tortillas. Heat in the microwave until warm enough. Remove the paper towel and you’ll have soft tortillas that don’t crack when you try to fill them – hate it when that happens!