Air-Fried Crispy Carnitas Tacos: The Michoacán Secret in Your Kitchen

💡 Chef's tip

The secret of carnitas lies in the **Maillard reaction + caramelization**: the natural sugar of the orange and the amino acids of the meat react at **190-200°C**, creating that golden and flavorful crust. But be careful: if you add the marinade all at once at the beginning, the meat will boil instead of searing. That's why it's sprayed in two times —the first to sear, the second to glaze—. And never use parchment paper in the air fryer: it blocks airflow and ruins the crunch.