Recipe: Huaraches con Carnitas

Recipe: Huaraches con Carnitas

Recipe: Huaraches con Carnitas

I found the perfect starting point in this recipe for Huaraches con Carnitas,which is a  great and famous mexican food.

Makes: 9 huaraches

Carnitas:

3 pounds boneless pork shoulder
1 onion, sliced
3 cloves garlic, minced
1/2 cup chicken or beef broth
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 sprigs fresh thyme
1 teaspoon salt
1 teaspoon dried Mexican oregano or regular oregano, crushed
1/2 teaspoon crushed red pepper
2 bay leaves

Huaraches:

1 3/4 cups masa harina
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup chicken broth
2 tablespoons vegetable oil
Vegetable oil for frying
1 cup canned refried beans
1/2- 3/4 cup red or green enchilada sauce
1/2 recipe Carnitas, shredded (about 3 cups)
1 cup crumbled Cotija cheese or feta cheese
3 cups shredded cabbage
1 avocado, halved, seeded, peeled, and chopped
1 medium tomato, chopped
Mexican crema or sour cream

For the Carnitas:

  1. In a small bowl, stir together the salt, oregano, red pepper flakes, and orange zest. Rub the spice mixture onto all sides of the pork.
  2. Add the broth, orange juice, thyme, and bay leaves to slow cooker. Add the pork, cover, and cook on low for 6 to 8 hours.
  3. Using a slotted spoon, transfer meat to a serving bowl. Use two forks to shred the meat. Save some of the cooking liquid for reheating any leftover meat.

For the Huaraches:

  1. Preheat oven to 450° F. For dough, in a medium bowl combine masa harina, baking powder, and salt. In a small saucepan heat broth until warm; add the 2 tablespoons oil. Stir broth mixture into masa harina mixture. (If necessary, add enough additional broth to make dough cling together.)
  2. Divide dough into nine portions. On a lightly floured surface, roll each portion into a thin oval shape about 4 inches long and 2 1/2 to 3 inches wide, building up edges slightly. (As you work, keep dough portions and ovals covered with damp paper towels to prevent them from drying out.)
  3. In an extra-large skillet, heat 1/4 inch of oil over medium heat until hot. Using a wide spatula, carefully add two or three of the shaped dough portions at a time to hot oil; cook for 6 minutes or until browned and crisp, turning once. Drain on paper towels.
  4. Arrange fried huaraches on a very large baking sheet. Spread each with a thin layer of refried beans and a thin layer of enchilada sauce. Sprinkle shredded Carnitas and Cotija cheese on top. Bake for 5 minutes or until heated through. Top with cabbage, avocado, tomato, and crema.

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