• Preparation Time
  • Total Time
  • Number of Servings 4-6

Set a new standard for taco night by making these chef-crafted carnitas (“little meats”) tacos with cabbage instead of the usual lettuce and topping them with shredded Mexican Cotija cheese. Find this fresh cheese in the dairy section of most grocery stores, especially those which feature Hispanic products.

  • Print


  • 1
    pkg (1.25-oz.) taco seasoning
  • 1 Tbsp
    ground cumin
  • 12 oz.
    light beer
  • 1
    jalapeño, seeds removed, minced
  • 1 tsp
    liquid smoke
  • 8
    6-inch corn or flour tortillas
  • 2 cups
    shredded cabbage
  • ½ cup
    fresh chopped cilantro
  • 1 cup
    diced onions
  • ½ cup
    sliced pickled jalapeño
  • 1 cup
  • 1 cup
    shredded Cotija or Monterey Jack cheese


1. Combine taco seasoning, cumin, beer, jalapeño and liquid smoke in a medium saucepan.

2. Bring mixture to a boil over medium heat.

3. Reduce heat to simmer, stir in pulled pork and continue to cook 10-15 minutes.

4. Serve over tortillas and top with remaining ingredients.

Tip: Found in the condiment section of your local grocery store, liquid smoke replicates the flavor produced by smoke-curing food without actually requiring you to smoke anything.

Products From Recipe

  1. #442
    2 - 10 oz. packages (1.25 lbs.)
    Serves 6
    Number of Times Purchased:

    Short description of the bundle if available. Description will cut off after around three lines of description text

    • 1
    • 2
    • 3
    • 4