Carnitas Chilaquiles with Whipped Jalapeño Cream

By vealam

Ingredients

• Carnitas:
• 1 (2-3 pound) pork shoulder roast (or butt)
• 1 tablespoon canola oil
• 1 1/2 teaspoons salt + 1/2 teaspoon pepper
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1 1/2 teaspoons onion powder
• 2 teaspoons chipotle chili powder
• 1 teaspoon oregano
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1 (12 ounce) mexican beer or coke (coke is traditional)
• 1/2 cup orange juice
• 2 limes, juiced
• Chilaquiles:
• 1-2 cups Carnitas
• 1 (28 ounce can) fire roasted tomatoes, lightly drained
• 2 chipotle chilies in adobo, finely chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced or grated
• 1 1/2 cups chicken broth
• 8-16 ounce bag of tortilla chips
• 1 cup grated monterey jack, pepper jack or cheddar cheese or a combo of all three
• 3-5 fried eggs
• fruit salsa, sliced mango, sliced avocado, fresh cilantro + cotija cheese for topping
• Whipped Jalapeño Cream:
• 1/2 cup plain greek yogurt
• 4 ounces cream cheese
• 1 tablespoon honey
• 2 Jalapeños (or 1 large), finely chopped and seeded if desired

Details

Servings 1
Adapted from halfbakedharvest.com

Preparation

Step 1

Carnitas:
Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with about 1/3 of the seasonings. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Next add the pork to the crockpot and sprinkle all over with remaining seasonings. Pour in beer (or coke), orange juice, and lime juice, then cook on low for 10-12 hours (oven version in the notes). Check once or twice if possible. Before serving, use forks or kitchen tongs to shred the pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. This will make more pork than you need for the Chilaquiles, so be prepared to make some tacos, sammies or burritos as well!

Chilaquiles:
In a blender, combine the tomatoes and the chipotles chilies, blend until almost smooth.

In a very large, deep skillet, heat the oil. Add the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring until slightly thickened, about 5 minutes. Stir in the chicken broth and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.

Pre heat the broiler. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with shredded carnitas and the cheddar cheese. Place under the boiler to melt the cheese. Remove and top with mangos and or fruit salsa, avocado, cilantro and cotijia cheese. Dollop with whipped jalapeno cream. Serve immediately.

Whipped Jalapeño Cream:
Add the greek yogurt, cream cheese, honey and salt to a mixing bowl. Beat on high speed until light and fluffy, about 3-5 minutes. Stir in the Jalapeños. Store in the fridge until ready to serve or up to 1 week.

*To make the carnitas in the oven, Preheat an oven to 350 degrees F. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, garlic powder) together in a bowl and mix until combined. Heat a large dutch oven over medium-high heat and add oil. Rub the pork all over with about 1/3 of the seasonings. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Remove from the heat and sprinkle the remaining seasonings over the pork. Pour in beer (or coke), orange juice and lime juice, cover and cook for 3-4 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred the pork in the crockpot. Mix to combine with the remaining liquid in the crockpot. This will make more pork than you need for the Chilaquiles, so be prepared to make some tacos, sammies or burritos as well!