Description
A lighter carnitas recipe using chicken cooked slowly in citrus and spices, then broiled until crispy on the edges and tender inside.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3/4 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 small corn tortillas
- 1/2 red onion diced
- 1/2 cup cilantro torn
- Salsa to taste
- 2 limes cut into wedges
Instructions
- Place chicken in the slow cooker and add orange juice lime juice garlic chili powder cumin oregano salt and pepper
- Cook on low for about 6 to 8 hours until the chicken becomes tender
- Remove the chicken and shred it with two forks
- Mix about 1/4 cup of the cooking juices into the shredded chicken
- Spread the chicken on a baking sheet in a single layer
- Broil for about 5 minutes until the edges begin to crisp
- Add another 1/4 cup of juices mix and broil again for 5 minutes
- Mix in another small amount of juices and toss the chicken
- Serve the chicken in warm tortillas with onion cilantro salsa and lime wedges
Notes
- For extra flavor replace part of the citrus juices with beer
- Use your favorite taco toppings such as avocado cabbage or queso fresco
- Warm tortillas in a skillet before serving for better texture
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 5.4g
- Sodium: 467mg
- Fat: 4.6g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 53g
- Cholesterol: 108mg