Smoke’NFast Pork Carnitas


  • 8 thick white corn tortillas
  • 16 oz Smoke’NFast Pork Carnitas
  • 8 oz Pepper Jack cheese
  • 8 oz Corn Pico de Gallo (recipe follows)
  • 2 avocados, quartered
  • 4 fl oz smoked chili crème

Corn Pico de Gallo:

  • 3 cups corn kernels, roasted
  • 1 cup medium-diced tomato
  • 1 cup medium-diced red onion
  • 1 bunch cilantro, mincedLime juice, to tasteSalt and pepper, to taste

Chili Crème:

  • 6 canned chipotles
  • 1 lime, juiced
  • 16 fl oz mayonnaise
  • 2 oz cilantro

Salt and pepper, to taste



Carnitas, Smoke'NFast Pork Carnitas

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. In cast iron skillet, with little oil, lightly fry corn tortilla until soft.
  2. Lay tortillas flat, and fill each with pork carnitas and Pepper Jack cheese.3.
  3. Roll into flautas, and secure with toothpicks.
  4. 4.Deep-fry until crisp.
  5. 5.Top with Corn Pico de Gallo, avocados, and Chili Crème.

Corn Pico de Gallo:

  1. Combine ingredients, and set aside until needed.

Chili Crème:

  1. Place all but seasonings in Robot-Coupe, pulse 3 times, and then add cilantro and pulse a few more times until somewhat smooth. Season.