Best 2 Baja Pork Tacos Recipes

**Baja Pork Tacos: A Culinary Journey to Mexican Street Food Delight**

Prepare to embark on a tantalizing culinary expedition as we delve into the realm of Baja pork tacos, an emblem of Mexican street food culture that captivates taste buds worldwide. This delectable delicacy, hailing from the Baja California region of Mexico, is a symphony of flavors and textures, inviting you to savor each delectable morsel. Our curated collection of Baja pork taco recipes offers a culinary odyssey, guiding you through the art of crafting this savory dish in various styles. From traditional al pastor to succulent carnitas and tantalizing fish tacos, our recipes cater to every palate, promising an explosion of authentic Mexican flavors. Whether you prefer the smoky richness of roasted pork, the crispy indulgence of fried fish, or the tender delight of slow-cooked carnitas, our recipes provide step-by-step instructions and expert tips to help you recreate these iconic tacos in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to taco paradise.

Check out the recipes below so you can choose the best recipe for yourself!

BAJA PORK TACOS

Baja Pork Tacos image

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. -Ariella Winn, Mesquite, Texas

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chiles
2 tablespoons reduced-sodium taco seasoning
3 teaspoons ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 434mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic exchanges

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

Ingredients

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

Tips:

For the best flavor, use fresh, high-quality ingredients. This means using fresh pork shoulder, ripe pineapple, and crisp cabbage.
Don't be afraid to experiment with different spices and seasonings. The recipe provided is a great starting point, but you can adjust it to your own taste preferences.
If you don't have a Dutch oven, you can also cook the pork shoulder in a slow cooker on low for 8-10 hours, or until the meat is fall-apart tender.
Be sure to shred the pork with two forks before serving. This will help to create a tender and juicy texture.
Serve the tacos with your favorite toppings, such as shredded cabbage, chopped cilantro, diced tomatoes, and sour cream.

Conclusion:

These Baja pork tacos are a delicious and easy meal that can be enjoyed by people of all ages. The pork is tender and juicy, the pineapple adds a touch of sweetness, and the cabbage provides a refreshing crunch. Whether you're serving them for a casual weeknight dinner or a festive Cinco de Mayo party, these tacos are sure to be a hit.