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For the Carnitas

3 lbs pork boneless ribs tenderloin (I like a bit of fat in the meat)
2 tsp fresh or dried oregano
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
1 1/2 tsp salt
1/2 tsp pepper
1 tbs sugar or honey
1 tbs olive oil 
1/2 cup fresh squeezed orange juice
vegetable oil for cooking

Slice pork into 2 inch by 1/4 inch strips or into cubes.
Place in bowl. Mix all other ingredients and let marinate for a few hours or overnight.

When it is time to cook the pork place about 1/4 inch of vegetable oil in a frying pan add about 1/2 of the pork. Cook until cooked thru and the edges are a bit cartelized. Working in batches, finish cooking all the pork this way. Place in a bowl and cover to keep warm.

For the Tortillas
Prepare a cast iron skillet, griddle or any pan you choose to use.
Put a light layer of vegetable oil in the pan heat and place the  corn tortillas in the pan. Fry briefly on each side until it takes on color (be careful not to over fry, you do not want the taco crunchy).

Place Tortilla on a plate. Put some lemon garlic aioli, pork on top of that and top with one of the below salsas.  Add a slice of avocado, Queso Fresco, and a little dollop of aioli.

Corn Salsa

2 ears of corn 
2 tsp fresh lime juice
1 tbs jalapeño (fresh, deseeded, and chopped)
1/4 red bell pepper cut in small cubes or in strips
3 tbs or 1/2 small white onion, minced
1 tbs olive oil
1/4 tsp salt 
1/4 tsp black pepper
1/3 cup coriander (fresh, chopped)
1 tsp garlic, minced

Drizzle olive oil on corn and sprinkle with black pepper and salt. Rub all over the corn. Grill the corn until it takes on color.
Remove from grill and let cool. Once the corn is cooled, use a knife to remove kernels from the cob. Place corn in a bowl and mix in all other ingredients. Put aside until you are assembling the tacos.

Onion Salsa

1 small white onion cut into 1/2 rings
15 pickled jalapeno slices
3 tbs fresh orange juice
1/3 cup of fresh coriander, chopped
Place all ingrediences in a bowl and toss.

Lemon Aioli

1 egg, mixed 
1/2 cup olive oil
1/2 cup vegetable oil
3 tbs lemon juice*
1-2 cloves of garlic
1/2 tsp salt 
Pinch of black pepper to taste
* you can add more lemon and make it a lemon aioli for fish etc…


Place egg in an immersion blender. Start blending and slowly add vegetable oil. When vegetable oil is fully incorporated add the olive oil the same way, slowly. After the oil and egg is mixed you should have a thick mayonnaise consistency aioli. Now add lemon juice, garlic salt and pepper blend.



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