Braised Chicken Carnitas Tacos

Braised Chicken Carnitas Tacos

These Braised Chicken Carnitas Tacos are amplified with the addition of our Orange-Infused Avocado Crema and Roasted Corn Salsa.

Ingredients

Chicken 

  • 5 pounds boneless, skinless chicken thighs
  • 2 tablespoons adobo seasoning
  • 1/2 tablespoon smoked sea salt
  • 1/2 teaspoon ground black pepper
  • vegetable oil, as needed

Braising Liquid 

Tacos

Directions

Preheat oven to 250 degrees F. Cut chicken into bite-sized pieces. Add to mixing bowl and toss with adobo seasoning, smoked salt and black pepper. Marinate for 30 minutes.

While chicken is marinating, preheat deep fryer or large heavy bottomed pot with about 2 inches of oil and bring to 350 degrees F. Once chicken is done marinating, fry chicken in small batches until golden brown. Add fried chicken to a clean mixing bowl.

While chicken is frying, in a large mixing bowl, combine vanilla and orange extracts along with other braising liquid ingredients. Add fried chicken pieces to the braising liquid and place in a roasting pan or Dutch oven and cover. Place pan in oven and braise chicken for 1-2 hours, or until chicken is tender and falls apart. Let cool and shred by hand or with two forks. Remove bay leaf from braising liquid. Place meat back in braising liquid and keep warm for serving.

Heat flour tortillas in a dry skillet or in the microwave until soft and pliable. Add 1 oz. to 2 oz. of chicken to each tortilla, 1 tablespoon of salsa (recipe here), 1 teaspoon of avocado crema (recipe here) and a sprinkle of queso fresco to each taco.

 

Notes:

For grilled onions, cut onions into 1/2-inch thick slices, making sure to leave them whole with all the rings still together. Lightly brush with oil and grill slices over medium high heat until grill marks are made. Remove from grill and let cool slightly.

Chicken

  • 2270 g boneless, skinless chicken thighs
  • 2 tablespoons adobo seasoning
  • 1/2 tablespoon smoked sea salt
  • 1/2 teaspoon ground black pepper
  • vegetable oil, as needed

Braising Liquid 

Tacos

Directions

Preheat oven to 120 degrees C. Cut chicken into bite-sized pieces. Add to mixing bowl and toss with adobo seasoning, smoked salt and black pepper. Marinate for 30 minutes.

While chicken is marinating, preheat deep fryer or large heavy bottomed pot with about 5 cm of oil and bring to 180 degrees C. Once chicken is done marinating, fry chicken in small batches until golden brown. Add fried chicken to a clean mixing bowl.

While chicken is frying, in a large mixing bowl, combine vanilla and orange extracts along with other braising liquid ingredients. Add fried chicken pieces to the braising liquid and place in a roasting pan or Dutch oven and cover. Place pan in oven and braise chicken for 1-2 hours, or until chicken is tender and falls apart. Let cool and shred by hand or with two forks. Remove bay leaf from braising liquid. Place meat back in braising liquid and keep warm for serving.

Heat flour tortillas in a dry skillet or in the microwave until soft and pliable. Add 28 g to 55 g of chicken to each tortilla, 1 tablespoon of salsa (recipe here), 1 teaspoon of avocado crema (recipe here) and a sprinkle of queso fresco to each taco.

Notes:

For grilled onions, cut onions into 1-centimeter thick slices, making sure to leave them whole with all the rings still together. Lightly brush with oil and grill slices over medium high heat until grill marks are made. Remove from grill and let cool slightly.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract