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The first time I made sous vide carnitas tacos, I wasn’t expecting a revelation—I just wanted something flavorful for a Friday night. But when I opened that vacuum-sealed bag after 24 hours, the aroma hit me: rich beef, sweet citrus, cinnamon. I shredded the meat, tossed it under the broiler, and watched it crisp to perfection. That night, we wrapped the caramelized carnitas in warm tortillas, topped them with onion and cilantro, and squeezed fresh lime over the top. I’ve made a lot of tacos, but nothing matched this combination of juicy tenderness and crispy edges.
Sous vide gave me the precision and peace of mind I’d always wanted in my cooking. I could control the temperature exactly, walk away for hours (even overnight), and come back to results that felt like I’d worked on them all day. That’s the magic behind sous vide carnitas tacos—it’s reliable, easy, and delivers on texture every single time.
Sous Vide Carnitas Tacos – Amazing Results in 24 Hours
These sous vide carnitas tacos feature tender beef shoulder, slow-cooked for 24 hours with citrus, garlic, and spices, then crisped to perfection and served in warm corn tortillas with fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: Mexican
Ingredients
4 pounds (1.8 kg) boneless beef shoulder, cut into 2-inch-thick slabs
1 medium onion, roughly chopped
6 medium cloves garlic
1 stick cinnamon, broken into 3 to 4 pieces
2 bay leaves
1 medium orange, peel intact, quartered
Kosher salt, to taste
Instructions
1. Combine beef, onion, garlic, cinnamon, bay leaves, and orange quarters in a bowl. Squeeze orange juice over the mixture before adding the rest of the fruit. Add kosher salt and toss to combine.
2. Seal mixture in a vacuum bag and refrigerate if not cooking immediately.
3. Preheat sous vide water bath to 165°F (74°C).
4. Submerge sealed bag and cook for 24 hours, ensuring it stays fully submerged throughout.
5. Remove bag and transfer contents to a bowl. Discard aromatics or save liquid for salsa.
6. Shred beef using forks or hands. Spread onto baking sheet in a single layer.
7. Broil on high, 3 inches below the element, flipping occasionally, until edges are browned and crispy, about 10 minutes. Alternatively, crisp in a skillet over medium heat.
8. Serve meat in warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa of choice.
Notes
Beef can be refrigerated up to 5 days or frozen for 2 months after cooking.
You can crisp the carnitas using a cast-iron skillet for a deeper, pan-seared flavor.
Use the reserved cooking liquid to blend into salsa for added richness.
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Why Beef Shoulder Is Perfect for Sous Vide Tacos
Using beef shoulder opens up a rich, bold variation that holds up beautifully in tacos. It’s marbled just enough to stay juicy during long cook times and strong enough in flavor to stand up to bold seasonings like garlic, bay leaf, and orange zest. The sous vide method transforms this cut into buttery-soft strands, then crisps them up for that essential taco texture.
If you’ve tried sous vide corned beef flat or even picanha steaks sous vide-style, you know how sous vide can take a tough cut and make it sensational. Carnitas are no different—and honestly, maybe even better.
How to Sous Vide Taco Meat for Carnitas Tacos
The Ideal Time and Temperature for Sous Vide Carnitas Tacos
When it comes to sous vide taco meat, precision matters—but there’s flexibility depending on your schedule and texture preferences. For that melt-in-your-mouth carnitas experience, set your sous vide bath to 165°F (74°C) and cook for 24 hours. This temperature breaks down the connective tissue in beef shoulder, giving you rich, juicy shreds that crisp up beautifully later.
Want your meat a bit more sliceable and less shreddable? Drop the temp to 155°F (68°C) and go for 24 to 36 hours. You’ll still get tender results, just with more bite. Either way, make sure the meat is fully submerged—if your bag floats, a clipped spoon or even a damp towel can weigh it down effectively.
I like to season the beef with garlic, bay leaves, orange juice, and a cinnamon stick before sealing it up. These ingredients infuse deep flavor during the slow cook, creating a broth you can even repurpose into salsa or a taco drizzle.
How to Crisp Carnitas for Maximum Taco Flavor
Once your meat is cooked and shredded, it’s time for the final—and arguably most satisfying—step: crisping. Spread the shredded beef out on a baking sheet and broil it 3 inches from the element, flipping with a spoon every few minutes. In just 8 to 10 minutes, those edges will start to caramelize.
Alternatively, you can crisp it up in batches using a cast-iron skillet, just like you would with sous vide hamburger patties or even tri-tip steak. The skillet method gives you a slightly deeper crust and works great if you like a bit of fat rendered off.
What Makes Sous Vide Carnitas Tacos So Irresistible
Sous Vide Carnitas vs. Traditional Taco Fillings
So what makes sous vide carnitas tacos stand out from your usual taco fillings? Texture. With traditional stovetop or slow cooker carnitas, you’re always at the mercy of timing—too long and it dries out, too short and it’s chewy. But sous vide takes out the guesswork. Cooking at a controlled low temperature ensures your meat stays tender and juicy, even over long cook times.
Unlike classic ground beef tacos or even grilled steak versions like dishwasher sous vide steak, carnitas offer rich complexity. The orange, garlic, bay, and cinnamon deliver layers of flavor that don’t overpower—they enhance. When crisped and wrapped in a warm tortilla, each bite has balance: rich meat, sharp onion, bright lime, and a hint of smoke.
Taco night deserves more than basic fillings. With sous vide carnitas, you get restaurant-quality tacos right from your kitchen—with way less stress.
How Long Is Too Long to Sous Vide Meat?
One of the most common questions with sous vide carnitas tacos is: Can I overcook meat in a sous vide? Technically, you can’t “burn” it—but meat can become mushy or lose structure if it cooks far beyond the ideal range. For beef shoulder, aim for a maximum of 36 hours. Past that, even with collagen breakdown, the fibers can feel grainy or fall apart too much.
You’ll still get edible results, but the texture won’t be as satisfying. Unlike quicker sous vide proteins like steak with butter or ground beef, tougher cuts need time—but not forever. Stick to the 24–36 hour window, and you’ll strike the perfect balance of tender and toothsome.
Tips for Making the Best Sous Vide Carnitas Tacos Every Time
Common Sous Vide Mistakes to Avoid with Carnitas
Even though sous vide carnitas tacos are low-stress, a few mistakes can trip you up. First, don’t skip the salt in the bag—it’s not just seasoning; it’s essential for flavor penetration. Also, make sure the bag is fully submerged throughout the cook. If the seal breaks or the bag floats above the water line, the temperature will be uneven and the beef won’t cook properly.
Another tip? Don’t overcrowd. If you’re making a double batch, use two bags. Too much meat in one pouch prevents proper water flow and slows down cooking efficiency. And when storing leftovers, cool the bag in an ice bath before refrigerating. This prevents bacteria growth and locks in flavor.
Lastly, don’t skip the crisping step. Straight-from-the-bag carnitas are tender—but without that crisp, they won’t deliver the signature carnitas contrast.
How to Serve Carnitas Tacos Like a Pro
What takes sous vide carnitas tacos from good to unforgettable? How you serve them. Use small, soft corn tortillas and warm them up just before serving—dry or cold tortillas dull the flavor. Top with finely chopped white onion, fresh cilantro, and a good salsa. I love using a bit of the leftover cooking liquid blended with chilies as a base for mine.
Add a squeeze of lime for brightness and maybe a spoon of avocado crema for richness. Keep it simple—let the meat shine. Pair them with a smoky mezcal margarita or a crisp Mexican lager.
Whether you’re new to sous vide or a seasoned home chef, these carnitas tacos are a total crowd-pleaser. They’re just as easy to prep ahead for parties as they are to throw together on a weeknight. With a method this reliable, it’s no wonder sous vide has become the secret weapon in so many home kitchens.
Conclusion
Sous vide carnitas tacos bring together everything I love about sous vide cooking: unbeatable tenderness, bold flavor, and a stress-free process that just works. From the first juicy shred to that crispy final broil, every bite is packed with texture and depth. Whether you’re cooking for your family or prepping for a taco night with friends, this method guarantees delicious, consistent results.
By following these steps, you’ll turn humble beef shoulder into something truly special. And the best part? You can make it ahead, store it easily, and reheat without losing quality. So go ahead—try these tacos once, and you’ll never look at carnitas the same way again.
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FAQs
Can you sous vide carnitas for tacos?
Yes, sous vide carnitas tacos are one of the best ways to enjoy this dish. The low and slow method helps the meat stay juicy while building deep flavor. After cooking, a quick broil adds that classic crispy finish.
How long to sous vide taco meat for carnitas?
To make perfect sous vide carnitas tacos, cook beef shoulder at 165°F for 24 hours. This gives you pull-apart tenderness, ideal for taco filling. If you prefer firmer meat, 155°F for 24–36 hours is also great.
What temperature is best for making carnitas with sous vide?
For classic sous vide carnitas tacos, 165°F is the sweet spot. It allows the connective tissue in beef shoulder to break down slowly, creating soft, flavorful meat ready for shredding and crisping.
What’s the difference between carnitas and tacos when using sous vide?
Carnitas is the taco filling—meat cooked low and slow until tender. Tacos are the finished dish that includes tortillas, toppings, and sauces. Sous vide carnitas tacos combine slow-cooked meat with fresh garnishes in each bite.
What should not be used in sous vide carnitas tacos?
Avoid adding delicate ingredients like cheese or leafy greens directly into the sous vide bag. These should be added after cooking, when assembling your carnitas tacos, to maintain texture and flavor.
Does meat get more tender the longer you cook sous vide carnitas?
Yes, sous vide carnitas tacos benefit from extended cooking. The longer time breaks down collagen and connective tissue. But beyond 36 hours, texture can turn too soft or mushy.
Can you overcook meat in sous vide carnitas tacos?
While sous vide makes overcooking unlikely, going far past the ideal cook time for carnitas tacos can affect texture. Stick to 24–36 hours for beef shoulder to get that ideal combination of juiciness and structure.