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We hope you got insight from reading it, now let’s go back to mike's carnitas taco enchilada fajita chimmie taquito & burritos recipe. You can cook mike's carnitas taco enchilada fajita chimmie taquito & burritos using 68 ingredients and 23 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos:
- Take ● For The Pork Carnitas & Seasonings [the authentic way]
- Prepare 1 (4 lb) Pork Tenderloin Or Shoulder Roast
- Provide 1 Small Bottle Sweet Mexican Coca Cola [no substitutions]
- Use 1 EX LG Quartered White Onion
- Take 1 EX LG Green Bell Pepper [de-seeded]
- Get 1 tbsp Garlic Chili Pepper
- Prepare 1 Bottle Dos Equis Beer
- Provide 1/8 Cup Condensed Milk
- Provide 2 Cans Quality Beef Stock [enough to cover roast]
- Get 7 Cloves Whole Garlic
- Use 1 LG Orange [squeezed and rinds thrown in pot - no seeds]
- You need 1 Lime [squeezed and rinds thrown in pot - no seeds]
- Get 1 tbsp Ground Cumin
- You need 1 tbsp Crushed Mexican Oregano
- Provide 1/2 tbsp Mexican Epozote Herb
- Use 1 tbsp Fresh Ground Black Pepper
- Provide 1 Stick Cinnamon
- Prepare 2 Bay Leaves
- You need 1 tbsp Kosher Salt
- Provide 2 lbs Morrel Lard
- Take ● For The EZ Pork Carnitas [purchase at your local Mercado only]
- Get 1 (4 lb) Pre-seasoned Pork Shoulder Or Butt Roast
- Take ● For The Universal Stacked Beans [most to taste - all chopped]
- Take 2 Cans Rosarita Refried Beans
- Prepare to taste Extra Firm Tomatoes [deseeded]
- You need to taste Deseeded Jalapenos
- Provide to taste Vidalia Onions
- You need to taste Red Onions
- Get 1/2 Cilantro Leaves
- Use 1/2 Cup Mexican 3 Cheese
- Take 1 (4 oz) Can Hatch Green Chiles [drained]
- Use 1 tsp Ground Cumin
- Get 1/8 Cup Of Your Favorite Salsa
- You need 1/3 tsp Crushed Mexican Oregano
- Take 1/4 tsp Epozote Herb
- You need 1/2 tsp Granulated Garlic Powder
- Take 1/2 tsp Granulated Onion Powder
- Use ● For The Green Chile Smothering Sauce
- Prepare 2 (15 oz) Cans Enchilada Sauce
- Take 2 (4 oz) Cans Hatch Green Chilies
- You need 1/2 tsp Ground Cumin
- Take ● For The Garnishments/Options [as needed]
- Take Warmed 6"Or 12" Flour Tortillas
- Take Firm Chopped Vidalia Onions
- Use Firm Chopped Red Onions
- Take Extra Firm Chopped Tomatoes
- Provide Fresh Chopped Green Onions
- You need Chopped Jalapenos [de-seeded]
- Provide Fresh Thin Sliced Cabbage
- Prepare Fresh Thin Sliced Lettuce
- Get Sliced Radishes
- Use Mexican 3 Cheese
- Provide Queso Fresco Cheese
- Get Fresh Sour Cream
- Provide Fresh Gaucamole
- Take Black Olives
- Get Quartered Limes
- Prepare Pico de Gallo
- Use Red Salsa
- You need Green Salsa
- Use ● For The Fajitas [as needed - des-eeded]
- Use Thin Sliced Green Bell Pepper
- Use Thin Sliced Red Bell Pepper
- Take Thin Sliced Yellow Bell Pepper
- Take Thin Sliced Orange Bell Pepper
- Get 2 LG Thin Sliced White Onions
- Prepare Fresh Ground Black Pepper
- You need Garlic Olive Oil [to fry]
Steps to make Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos:
- Smothered Carnitas Enchiladas pictured.
- Carnitas Chimichangas over a smothered sliced cabbage and lettuce bed pictured.
- Wet Carnitas Burrito pictured.
- Grilled Carnitas Fajitas pictured. Just fry sliced bell peppers and onions and top.
- Oversized Carnitas Taquitos. Just bake them for 20 minutes at 350° or, until browned and crispy. Or, deep fry in oil until fully browned.
- Soft Carnitas Tacos pictured.
- If opting to use a fresh tenderloin or shoulder, brine it in 1/4 cup salt, 1/2 cup sugar, 2 tbsp ground cumin, 1 tbsp chili powder and ice water for 12 hours. Pull, pat dry, season and place in a crockpot for 8 hours + fat side up. Add beef stock and seasonings to pot as well.
- If you're looking for an effort free way to season your fresh pork while in the crockpot - go to your local Carniceria [only] and ask for their best recommendation. Purchase two packets.
- Fork shread or chunk your fresh Carnitas and allow them to rest in their juices until ready to fry. Save your juices and vegetables grin pot to make a tasty salsa.
- Add drained shredded pork from crockpot and place into boiling lard.
- Fry until pork is crispy on the outside and juicy on the inside.
- Or, if you're interested in an even easier way out of making Carnitas - head to your local Mercado [only] and ask the butcher for the best pre-brined and pre-seasoned Carnita tenderloin they have. You'll typically bake at 350° for 2.5 hours in a sealed bag.
- Again, fork shread or chunk your pre-seasoned Carnitas and allow them to soak in their own juices until serving. Add your favorite red salsa if you find the flavor to be too smokey for your taste.
- Chop and mix everything together in your Stacked Refried Beans section. Heat in microwave, mix, heat again, seal tightly and do not refrigerate.
- Place beans in 6 to 12" fresh warmed flour tortillas.
- Wrap your burritos, chimichangas and/or enchiladas up tightly. You can also Panini your burritos.
- This is a crazy easy Mexican smothering sauce trick that'll take you less than two minutes tops. Even the Pioneer Woman caught on to our little secret here in NM and employs this easy recipie regularly in her own kitchen. These are some of the best Enchilada sauces out there. Just open, mix heat and serve.
- Hatch Green Chiles are a must.
- If interested, consider my recipie for Mike's Fiesta Guacamole.
- Homemade Verde Salsa and Rojo Salsa pictured. See my recipes of interested.
- Homemade Pico de Gallo pictured.
- This brand and Corona go great with Carnitas!
- Enjoy!
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