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Carnitas Tacos

Reheating time: 7-12 minutes

If you tuned in yesterday, you heard the “don’t reinvent the wheel” spheal- and the more I think about it, the more it rings true in my head. All of the chefs and team members at WECO have walked many culinary and hospitality paths in their life, but somehow, we have all ended up on this windy path together. We aren’t here to terraform the culinary and hospitality landscape- rather, we are here to provide the best service possible. Simple and sweet. Sure, there may be some things about WECO that break the mold- but for the most part, we just want to make delicious food, and make sure y’all are happy. Things like carnitas tacos, well, they make everyone happy. Food is like art- influenced directly and subconsciously by past experiences and exposure, culminating in a truly unique and wonderful experience for us and for you. We didn’t pave the road- we are just travellers, crossing the landscape one step at a time, breathing it all in. Tacos are up next. Get in there!

For the carnitas:

Set your oven to high broil. On a sheet tray lined with aluminum foil, spread out the carnitas in an even layer. Place under the broiler, and let it ride for 3-4 minutes. The fat and juices will render and bubble, and some caramelization action should occur. After 3-4 minutes, give it a stir/flip, and expose the non-crispy bits. Broil for 2-3 more minutes, until nice and hot.

For the rice:

Best way is to fry this rice in a nonstick pan with a little butter or oil. Get your pan nice and hot, add some fat, and scoop the rice from the container. Break up any clumps with the back of a spoon, and stir it around so everything snaps, crackles, and pops (don’t sue, Rice Krispies!). Give the pan a toss, and once everything is fragrant and hot, transfer to a serving vessel.

For the slaw:

Place the veggies in a mixing bowl and season liberally with salt and pepper. We didn’t season aggressively as we did not want to overly wilt the veggies too far in advance. Drizzle the aji panca vinaigrette into the bowl, and mix it up! Give it a taste to check your seasoning level, adjust as necessary, and move on.

For the tortillas:

Best technique is to char them over an open flame for 5-10 seconds on each side, so they get warm and lightly charred. Stack them up under a warm and slightly damp dish towel to keep them hot and let them steam a bit. Alternatively, warm them in a nonstick pan one at a time. Get them hot! 

For taco assembly:

We skipped the pickles and limes (not sorry) and instead hooked you up with two condiments- a beautifully fresh and fragrant mango pico, and some salsa verde. The texture/flavor contrasts here are right on point. Start with a tortilla, and stuff it with carnitas. Top with the salsa, and some pico on top. If you’re feeling crazy, get some slaw in there too. You will not be disappointed. Enjoy!

That’s it! 

Don’t forget to tag us on social media with pics of your tacos 🙂 #weareweco

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