If you happen to’re a fan of Mexican meals, you’ve most likely tasted carnitas—slow-cooked, melt-in-your-mouth shredded pork that’s oozing with south-of-the-border taste, and a staple on any menu. Historically, you’ll discover it stuffed into smooth corn tortillas, piled atop a crispy tostada shell, rolled right into a leaf-steamed tamale, folded right into a burrito, or nestled between two halves of a crusty-yet-plush torta roll (and the listing goes on). However carnitas, which accurately means “little meats,” is a flexible dish that lends itself to loads of not-so-traditional purposes. We requested prime cooks to share their favourite out-of-the-box methods to devour carnitas, so you’ll be able to get pleasure from them too.
Final evening’s taco leftovers can simply change into tomorrow’s brunch. “The carnitas eggs benedict at Diner 248 in Pennsylvania rocks my world! I’ve at all times been a salmon woman in relation to this breakfast dish, however one thing in regards to the creamy hollandaise with a touch of lemon cascading over succulent carnitas simply will get me,” says Sunny Anderson, movie star chef, cookbook writer, and co-host of “The Kitchen” on Meals Community.
Reimagine a classic tuna sandwich by building a cold carnitas sammie. “My mom would always put a layer of spicy barbecue potato chips inside my tuna salad sandwiches when I was a kid. Similarly, I love to add a sprinkling of crispy pork skins on top of carnitas to achieve greater meaty flavor and a crunchy texture,” says Alex Guarnaschelli, executive chef of Butter in New York Metropolis, choose on “Chopped” on Meals Community, defending champion on Meals Community’s “Iron Chef Gauntlet,” and host of Meals Community’s on-line collection “Repair Me a Plate.” She additionally suggests including a layer of cherry tomatoes tossed with slivered jalapeño and a splash of acidic crimson wine vinegar. “That will be completely elegant right here,” she provides.
“Tamarind lends itself effectively to carnitas. It provides a pleasant brightness,” says Eric Greenspan, movie star chef and WW Chef Ambassador. Its sour-sweet style is usually current in Indian dishes and pairs effectively with different strong flavors like garlic, onion, chilis, and even coconut milk. Add it to your carnitas spice combine throughout cooking, then pile it on a mound of basmati rice.
“The meat is at all times the star, so improve it with candy, spicy, and a little bit of tang,” says Anderson. Simmer it in your favourite barbecue sauce, or attempt Anderson’s simple sweet-and-spicy trick—cola, salt, pepper, jalapeño, and seasonings like cumin, oregano, garlic, or bay leaves.
“The meat for carnitas is mostly slow-cooked in lard, so I prefer to serve it with some acidity to stability that out. As an alternative of salsa or a condiment that gives warmth or texture, I prefer to toss the meat in just a little little bit of decreased orange juice and a contact of lemon or orange zest to offer it one other layer of taste,” says Guarnaschelli. “The citrus is nearly floral towards the warmth of the chilis and richness of the meat.”
Something is sweet in flatbread mode—particularly carnitas, says Anderson. Add complementary toppings like recent cilantro, uncooked or pickled crimson onion, corn, peppers, and loads of cheese.
If you’re looking for a cooking method that uses less fat, try steaming the meat. “Make a nice, flavorful paste to rub on the pork butt before cooking. This will keep moisture in, and steaming it makes it taste delicious,” Greenspan says.
Say hello to the landlocked cousin of shrimp and grits. “Pile carnitas on top of a creamy bowl of hominy grits,” says Anderson. Add an optional garnish of chopped cilantro, pickled red onions, or extra jalapeños for an extra kick.
Pump up your morning eggs by scrambling them with some leftover carnitas. “It’s a filling and delicious way to enjoy such a simple breakfast dish,” says Greenspan. For a nod to chilaquiles, a traditional Mexican breakfast, drizzle some salsa verde and sprinkle crushed tortilla chips over the top.
“With a dish as sacred as carnitas, I do often lean toward the classical ingredients for cooking them,” says Guarnaschelli. The key is to choose flavors that make the meat really pop—and that means going beyond go-to spices like cumin or chili pepper. “I like infusing the lard with cinnamon sticks and a few bay leaves for a deep base flavor. I also like dropping a cheesecloth sachet filled with mixed white and pink peppercorns into the pot, which is removed at the end,” she says.
