Hosting a Mexican fiesta at home is easier than you think. This recipe walks you through making slow‑cooked carnitas that melt in your mouth, fluffy Mexican rice, creamy refried beans and simple elotes‑style street corn. It’s a complete meal! The key is time and good seasoning – letting the pork simmer for hours creates unbelievably tender meat.
The beauty of this street‑taco recipe is its flexibility. Don’t worry if you don’t have cotija cheese or crema: mayonnaise and Parmesan make a great stand‑in for elotes, and canned refried beans come alive with salsa, taco seasoning and a dash of hot sauce. Serve the juicy carnitas and optional steak slices in crispy corn tortillas with Mexican rice and beans on the side. It’s the ultimate homemade fiesta meal and ideal for meal prep – extras freeze beautifully.
Mexican Fiesta: Slow‑Cooked Carnitas Street Tacos with Mexican Rice & Refried Beans
Adam Jenkins
Rated 5.0 stars by 1 users
Cuisine
Mexican
Tender carnitas, fluffy Mexican rice and seasoned refried beans come together to create an irresistible street‑taco feast – perfect for your next fiesta or family dinner.
Ingredients
- 1 (7 lb) Boston butt (pork shoulder)
- 3 cups vegetable or chicken broth
-
2–3 tablespoons Rock Yo Taco
- 1 onion, quartered
- 2 cups long‑grain white rice
- 4 cups water (or half water, half reserved pork broth)
- 2 tablespoons taco seasoning
- 1–2 jalapeños, diced (optional)
- 1 (15‑oz) can refried beans
- 2 tablespoons salsa
-
2–3 tablespoons Rock Yo Taco
-
1 teaspoon hot sauce
- ¼ cup diced onion
- ½ cup shredded cheese (Parmesan, cotija or cheddar)
- ¼ cup chopped cilantro
- 4 ears corn, boiled or grilled
- ¼ cup mayonnaise
- ¼ cup grated Parmesan
-
1 tablespoon Rock Yo Taco
- Corn tortillas
- 1–2 New York strip steaks (optional, for steak tacos)
- Additional toppings: diced onion, chopped cilantro, lime wedges
For the Carnitas
Mexican Rice
Refried Beans
Street Corn
For Street Tacos
Directions
Prepare the Carnitas
Place the Boston butt in a slow cooker or large pot. Add broth, onion, bay leaf and taco seasoning. Cover and cook on low for about 5 hours or until the meat falls apart. Remove any cartilage, shred the pork and reserve the cooking liquid.
Make the Mexican Rice
Rinse the rice until the water runs clear. In a saucepan combine the rice with water and reserved broth (two cups of liquid per cup of rice). Add taco seasoning and jalapeños. Bring to a boil, stir once, cover and reduce heat to low. Simmer for 2 minutes, then turn off the heat and let the covered pot sit undisturbed for 30 minutes. Fluff with a fork and season with salt.
Upgrade the Refried Beans
In a microwave‑safe bowl combine refried beans, salsa, taco seasoning, hot sauce and diced onions. Microwave on high for 5 minutes, stirring halfway through. Stir in the shredded cheese until melted and sprinkle with cilantro.
Prepare Street Corn
Brush the cooked corn with mayonnaise, sprinkle with taco seasoning and grated Parmesan. Serve warm.
Cook the steak and tortillas
Season the New York strip steak with Rock Yo Taco. Sear in a hot skillet until medium‑rare, rest and slice thinly. In the same skillet cook corn tortillas for 20–30 seconds per side until lightly crispy.
Assemble the tacos
Fill each tortilla with shredded carnitas or steak slices. Serve with Mexican rice and refried beans on the side. Garnish with onions, cilantro and lime wedges. Add street corn for an authentic elotes experience.
