When you google the definition of a "street taco", the first answer you get is this:
'Traditional Mexican tacos are called street tacos. They are typically served on corn tortillas and are stuffed with meat. Traditional toppings include onions, cilantro, and salsa. There is no lettuce, tomatoes, or cheese in traditional street tacos.' -- www.eddiesmexicanrestaurant.com
That being said- safe to say, I pretty much nailed only one part of this- the meat part. Which means I’m either a trendsetter or a shameful chef. I’m thinking the ladder. My apologizes to Mr. Eddie and his Mexican Restaurant.
That being said, this recipe was amazing nonetheless. The pork was ridiculously tender and ripped so effortlessly from the bone. The seasoning was spot on and made for great flavor with each taco bite. I added the cole slaw mix (aka shredded cabbage) for a bit of texture and crunch. I find the more you layer a taco, the better it gets. Shredded Mexican cheeses and a few dollops of my avocado crema and this unconventional taco was bangin‘.
And it was a #slowcooker meal! As if I didn’t butcher this traditional item enough, I went ahead and cheated on the roasting.
Alas, I won‘t be winning any Mexican recipe cook offs anytime soon. With an easy and delicious meal like this though, I‘d say that‘s reward enough. Enjoy....
Slow Cooker Port Carnitas Street Tacos
Serves: 4-6
Adapted from : McCormick Street Taco Seasoning Packet
Ingredients:
I packet, McCormick Street Taco Pork Carnitas Seasoning
3 lb pork shoulder, slit deeply down the middle (butterflied)
16 (6 inch) tortillas, warmed
Hard taco shells, if desired
Toppings:
1 C shredded Mexican cheese blend
1/2 C cole slaw mix
Avocado crema (recipe below)
1 avocado
1 lime
Sour cream
Place pork shoulder in slow cooker.
Rub entire packet of seasonings all over.
Cook on low 9 hours
Turn off slow cooker, remove shoulder bone and use two forks to pull apart pork.
Place on tortillas, add toppings, enjoy
Avocado Crema
In a large bowl, mash 1 ripe avocado well.
Add 1/4 C sour cream, juice of 1/4 lime and salt and pepper to taste.
Combine.
Either spoon on to tortillas or place in small ziplock and snip the end to make a piping bag to top your tortillas.