Carnita Fries

By timbrehse

Ingredients

• Pork
• 3-4 pounds pork shoulder roast (or butt)
• 1 tablespoons canola oil
• 1 1/2 teaspoons salt + pepper
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 2 teaspoons chipotle chili powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon oregano
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• 1/2 cup tequila
• 1/2 cup orange juice
• 1 1/2 cups water
• 1 large or 2 small chipotle chiles in adobo, minced
• 2 tablespoons honey
• Broiled Tomatillo Salsa
• 8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
• 2 cloves garlic
• 1 pound tomatillos (or about 5), peeled
• 1 (14 ounce) can fire roasted tomatoes
• 2 tablespoons olive oil
• 2 teaspoons honey
• salt
• Fries
• 3 pounds russet potatoes, peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• Queso
• 1 1/2 cups half and half
• 4 ounces cream cheese
• 10 ounces oaxaca cheese, shredded
• 10 ounces sharp cheddar cheese, shredded
• 2 chipotle chiles in adobo, minced
• fresh cilantro, chopped
• Toppings
• 2 avocados, mashed with a pinch of salt and pepper, squirt of lime juice + chopped cilantro
• pickled or fresh jalapeno slices
• sour cream or greek yogurt
• fresh cilantro
• Cajita Cheese

Details

Adapted from zchippps.nets

Preparation

Step 1

Pork
Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder & cinnamon) 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 and sear on all sides until golden brown (about 2 minutes per side).
Add the pork to a dutch oven and cook at 350 degrees F for 3-4 hours or until tender.
You may need to add more liquid during cooking.
Shred

Salsa

Preheat your broiler to high.
Place the tomatillos on a baking sheet lined with parchment.
Place under the broiler for 4-5 minutes or until the tomatillos are charred all over.
Remove and place in a food processor
Use a pair of scissors to cut the stem off the chiles.
Cut them open lengthwise and remove their seeds.
Heat a skillet over medium-high heat
Place the garlic cloves (still in their paper/skins) near the edge.
Place the chiles on the skillet. Working in batches, toast for 30 seconds or less per side.
Peel the skin away from the garlic and add the garlic + toasted chiles to a food processor with the tomatillos.
Add the canned fire roasted tomatoes.
Puree until smooth. Stream in the olive oil.
Season with salt and fresh cilantro.
Fries
Pre-heat the oven to 425 degrees F.
Line two baking sheets with parchment paper or grease with a little olive oil.
Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick.
In a large bowl, toss the fries with olive oil.
Add the salt and pepper and arrange the fries in single layer without crowding them.
Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer.

Queso

Add the half and half and cream cheese to a medium size sauce pot.
Bring the mixture to a low bowl and then reduce the heat to a simmer, stirring until the cream cheese is mostly melted.
Add the shredded oaxaca and sharp cheddar cheeses.
Stir until the cheese is melted and smooth.
Stir in the chipotle chiles and chopped cilantro.
(This can be reheated on the stove until smooth and creamy.)
To assemble
Divide the fries among 4 plates or bowls and drizzle them with a little of the queso.
Top each with a serving of carnitas and then dollop with some mashed avocado.
Add sour cream or greek yogurt, jalapeño slices, cajita cheese and cilantro
Drizzle with the salsa + more queso.