Consider a Carnita Taco supper during the holidays as an alternative to chili or soup. Set up the meal, buffet-style, and let everyone prepare their own taco with favorite toppings.
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- 24 (6-inch) corn tortillas
- 6 cups Carnitas meat, warmed
- Toppings: queso fresco, chopped fresh cilantro, salsa verde, diced avocado, finely diced red onion, sour cream, lime wedges
- Heat tortillas according to package directions. Place about 1/4 cup Carnitas in center of each tortilla; top with desired toppings and a squeeze of fresh lime juice. Roll up tortillas; and serve immediately.
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