Shredded carnitas

Ingredients

Carnitas

  • 4 cups Smithfield® Smoke’NFast® Carnitas
  • 2 cups guajillo red chile sauce
  • 4 cups corn tortilla chips
  • 4 large eggs
  • 2 cups cotija cheese, shredded
  • 2 cups salsa verde
  • 2 whole avocados, diced
  • 1 red onion, diced
  • 1 radish, sliced

Mexican Crema

  • 1 cup sour cream
  • 1 cup crème fraÎche
  • 1 tsp garlic purée
  • 1-2 limes, juiced
  • 1 cup queso fresco, crumbled
  • 4 cilantro sprigs (with extra chopped)
  • Salt and pepper, to taste

Details

Product:

Smithfield® Smoke’NFast® Carnitas

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Add red chile sauce to a 12-inch oiled cast-iron skillet or nonstick skillet.
  2. Add tortilla chips. Using spatula, gently turn over tortilla chips until all chips are well coated with sauce. Turn heat on low.
  3. Poach eggs over easy and keep warm while heating sauce.
  4. Plate chips coated with sauce and hot carnitas around the plate. Top with 1/2 the cotija cheese.
  5. Top with 1 1/2 to 2 cups of heated and shredded carnitas. Add dditional shredded cheese.
  6. Melt cheese in oven or salamander.
  7. To make Mexican Crema, mix sour cream, crème fraÎche, juiced limes, queso fresco, cilantro, salt and pepper.
  8. Top with salsa verde, diced avocados, diced red onions, red radishes with Mexican crema (prepared with mixed sour cream, crème fraÎche, garlic purée, lime juice, salt and pepper, to taste) and crumbled queso fresco, poached egg and cilantro sprigs.