I remember the bustling street stalls, or puestos, of Mexico City where I grew up. The heavy, comforting aroma of carnitas bubbling in deep copper vats of manteca (lard) would collide with the sharp, acidic scent of fresh salsas being chopped nearby. This recipe for Spicy Carnitas Wraps captures that beautiful tension between the rich and the bright.

This dish is a marriage of two regions I hold dear: the golden, tender pork traditions of the central highlands (authentic Mexican carnitas) and the fiery Xnipec of the Yucatán Peninsula. In my family, we don’t just eat to get full; we eat for a despertar—an awakening of the senses. This dish, with its melt-in-your-mouth pork and its “dog’s nose” salsa, is exactly how we enjoy Mexican street food at home.

Authentic Mexican Carnitas: The Art of the Pork Confit

In Mexico, true carnitas are not simply boiled or roasted pork. They are a confit. By slow-cooking the pork shoulder in fat, we allow the connective tissues to transform into succulent gelatin without drying out the muscle fibers.

Mi abuela always told me that “patience is the most important ingredient in the kitchen.” You must keep the heat low. If the fat is boiling violently, the meat will become stringy and tough. You want a gentle, lazy bubble.

The addition of evaporated milk toward the end of the process is a trick used by many taqueros in Michoacán. The lactose and proteins in the milk react with the heat to create a deep, mahogany crust. It’s the secret to that “professional” flavor at home. For a different twist on the method, you can also try my Crispy Oven-Roasted Carnitas.

Xnipec Salsa Recipe: The “Dog’s Nose” Salsa

While many people are familiar with salsa verde or roja, the Yucatán Peninsula offers us a unique Xnipec salsa recipe. This isn’t just a condiment; it’s a refreshing salad-style salsa that uses the Yucatecan habanero salsa profile—the king of Yucatecan peppers.

Don’t let the heat of the habanero scare you. When you macerate the peppers and red onions in naranja agria (sour orange juice), something magical happens. The acid “cures” the onion, removing its harsh bite, and tempers the habanero’s fire, leaving behind its floral, tropical notes.

Slow Cooked Pork Wraps: Luna’s Tips for Success

• Handle with Care: Please, por favor, wear gloves when mincing the habaneros. The oils can stay on your skin for hours, and you do not want to touch your eyes after handling these “little lanterns” of heat.
• The Tortilla Matters: While we call these “wraps,” they are truly elevated tacos. Use high-quality corn tortillas and warm them until they are soft and pliable. You can find more inspiration in my Best Wraps collection.
• The Fat is Flavor: Do not be tempted to use a lean cut like pork loin. You need the pork shoulder (butt) because the intramuscular fat is what keeps the meat moist during the long braise.

Mexican cuisine is so much more than what you find in a typical “Tex-Mex” box. It is a story of regions coming together. When you take that first bite of these slow cooked pork wraps, followed by the electric zap of the Xnipec, you’ll understand why this dish is a celebration in every Mexican home. ¡Buen provecho!