Recipe of Super Quick Homemade Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos
by Jennie Alexander
Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's carnitas taco enchilada fajita chimmie taquito & burritos. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook mike's carnitas taco enchilada fajita chimmie taquito & burritos using 68 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos:
Get ● For The Pork Carnitas & Seasonings [the authentic way]
Get 1 (4 lb) Pork Tenderloin Or Shoulder Roast
Get 1 Small Bottle Sweet Mexican Coca Cola [no substitutions]
Get 1 EX LG Quartered White Onion
Make ready 1 EX LG Green Bell Pepper [de-seeded]
Make ready 1 tbsp Garlic Chili Pepper
Prepare 1 Bottle Dos Equis Beer
Make ready 1/8 Cup Condensed Milk
Prepare 2 Cans Quality Beef Stock [enough to cover roast]
Take 7 Cloves Whole Garlic
Prepare 1 LG Orange [squeezed and rinds thrown in pot - no seeds]
Get 1 Lime [squeezed and rinds thrown in pot - no seeds]
Prepare 1 tbsp Ground Cumin
Prepare 1 tbsp Crushed Mexican Oregano
Take 1/2 tbsp Mexican Epozote Herb
Take 1 tbsp Fresh Ground Black Pepper
Take 1 Stick Cinnamon
Make ready 2 Bay Leaves
Prepare 1 tbsp Kosher Salt
Take 2 lbs Morrel Lard
Make ready ● For The EZ Pork Carnitas [purchase at your local Mercado only]
Make ready 1 (4 lb) Pre-seasoned Pork Shoulder Or Butt Roast
Get ● For The Universal Stacked Beans [most to taste - all chopped]
Take 2 Cans Rosarita Refried Beans
Take to taste Extra Firm Tomatoes [deseeded]
Take to taste Deseeded Jalapenos
Prepare to taste Vidalia Onions
Make ready to taste Red Onions
Prepare 1/2 Cilantro Leaves
Make ready 1/2 Cup Mexican 3 Cheese
Get 1 (4 oz) Can Hatch Green Chiles [drained]
Get 1 tsp Ground Cumin
Take 1/8 Cup Of Your Favorite Salsa
Prepare 1/3 tsp Crushed Mexican Oregano
Get 1/4 tsp Epozote Herb
Take 1/2 tsp Granulated Garlic Powder
Make ready 1/2 tsp Granulated Onion Powder
Make ready ● For The Green Chile Smothering Sauce
Take 2 (15 oz) Cans Enchilada Sauce
Prepare 2 (4 oz) Cans Hatch Green Chilies
Take 1/2 tsp Ground Cumin
Make ready ● For The Garnishments/Options [as needed]
Get Warmed 6"Or 12" Flour Tortillas
Take Firm Chopped Vidalia Onions
Get Firm Chopped Red Onions
Get Extra Firm Chopped Tomatoes
Get Fresh Chopped Green Onions
Make ready Chopped Jalapenos [de-seeded]
Prepare Fresh Thin Sliced Cabbage
Make ready Fresh Thin Sliced Lettuce
Take Sliced Radishes
Prepare Mexican 3 Cheese
Get Queso Fresco Cheese
Prepare Fresh Sour Cream
Prepare Fresh Gaucamole
Take Black Olives
Get Quartered Limes
Get Pico de Gallo
Prepare Red Salsa
Get Green Salsa
Get ● For The Fajitas [as needed - des-eeded]
Prepare Thin Sliced Green Bell Pepper
Get Thin Sliced Red Bell Pepper
Get Thin Sliced Yellow Bell Pepper
Make ready Thin Sliced Orange Bell Pepper
Take 2 LG Thin Sliced White Onions
Prepare Fresh Ground Black Pepper
Make ready Garlic Olive Oil [to fry]
Instructions 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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