Spicy Carrot Carnitas
A flavorful carotene packed alternative to the classic Mexican dish. A tasty bath gives these carrots an aroma and soft and crispy texture consistent to the “little meats” dish.
Servings Prep Time
8-12tacos 10min
Cook Time
40min
Servings Prep Time
8-12tacos 10min
Cook Time
40min
Ingredients
Avocado Cilantro Sauce
Instructions
Carrot Carnitas
  1. In a medium sauce pan on medium heat combine orange juice, water, minced garlic, vegetable bouillon, lemon juice, lime juice, chipotle peppers and taco seasoning. Whisk and bring to a simmer.
  2. Add in shredded carrots. Let the mixture cook for 20-25min or until the broth has cooked down and the carrots are tender.
  3. Heat a skillet with a drizzle of olive oil.
  4. Place boiled carrots into pan and saute until a crispy texture has achieved.
  5. Assemble tacos with a heated tortilla and a layer of black beans. Top off with cooked carrots and a drizzle of prepared avocado sauce. You can also enjoy the carnitas with rice or in a burrito.
Avocado Cilatro Creme
  1. Blend all ingredients. Place in the fridge to cool until ready to serve.
Recipe Notes

* SubstituteĀ bouillon cubes or vegetable broth instead of water.

**Can omit or lessen amount if you prefer a less spicy taste.