Carnitas Queso y Poblano Burrito con Guacamole y Jicama Salsa

Carnitas after shredding and before the final seasoned simmer.

mmmmmmm!  Old fashioned slow cooked carnitas!  mmmmmmmmmm!

     Carnitas translates to little meats.  Carnitas are usually made with pork shoulder meat or shoulder scraps.  The small cuts of pork shoulder are pan fried till crisp and brown and then slow simmered in liquid.  After the carnitas simmer till the liquid has evaporated, the carnitas are fried in the grease that remains in the pan a second time.  Then the carnitas are cooled and shredded by hand.  The carnitas are placed in a pan with liquid and seasoned.  Then the carnitas are slow simmered one last time, till the liquid evaporates.  It takes time to make good authentic carnitas!
     Home made rendered lard is used to make authentic Mexican carnitas.  Store bought lard has no flavor at all, so vegetable oil can be substituted.
     Jicama tastes like a very light refreshing apple flavor.  Jicama is perfect for making salsa.  The light apple flavor of jicama salsa compliments the flavor of pork carnitas!
     Guacamole is an old Aztec/Mayan creation.  Other than lime, the ingredients of this guacamole recipe are similar to the ancient guacamole recipes.  There is no sour cream in a good refreshing authentic guacamole!  Sour cream and lime are items that the Spanish added later.  The Mayans and Aztecs had plenty of sour fruits to choose from, other than citrus, for adding a refreshing zesty flavor to quacamole.  Try tamarillo or naranjilla instead of lime in a guacamole, if you seek an authentic native bitter sour refreshing flavor for guacamole sometime!
     Make the salsa, cabbage and guacamole while the carnitas are cooking and refrigerate them, so the flavors meld.

     Carnitas Recipe:
     This carnitas recipe makes 2 to 3 portions.  Carnitas take several hours to make!
     Heat a sauce pot over medium heat.
     Add about 1/3 cup of vegetable oil or lard.
     Add 12 ounces of pork shoulder meat that is cut into long 3/8" thick slices.  Be sure to slice the meat with the grain of the meat, instead of across the grain of the meat, so the meat can be shredded later!
     Pan fry the pork, till each piece is browned and crispy on the outside.
     Add 3 cups of water.
     Add sea salt and black pepper.
     Add 1 pinch of cumin.
     Reduce the temperature to low heat.
     Gently simmer the pork, till it becomes tender enough to shred.  Add water if necessary.
     When the pork almost becomes tender, allow the liquid to evaporate, so the fat in the pan remains.
     Pan fry the tender pork, till it is browned again.
     Remove the pot from the heat and allow it to cool.
     Remove the pork fro the pot.
     Pour the excess grease out of the pot.
     Shred the pork by hand.
     Return the shredded pork to the pot.
     Place the pot over medium heat.
     Add 1 1/2 cups of water.
     Add 2 pinches of New Mexico Chile powder.
     Add 2 pinches of ancho chile powder.
     Add sea salt and black pepper.
     Add 1 pinch of cumin.
     Add 2 pinches of coriander.
     Add 2 pinches of paprika.
     Simmer the carnitas, till the liquid evaporates.
     Keep the carnitas warm on a stove top.

     Guacamole Recipe:
     This is the latest guacamole recipe of many guacamole recipes that I have posted!
     Place 1/2 of an avocado into a mixing bowl.
     Add 1 tablespoon of chopped green onion.
     Add 2 teaspoons of minced green jalapeno.
     Add 1 tablespoon of small diced red bell pepper.
     Add 1 tablespoon of small diced bermuda onion.
     Add about 10 chopped cilantro leaves.
     Add sea salt and black pepper.
     Add 1 generous squeeze of lime juice.
     Thoroughly mash the ingredients together.
     Set the guacamole aside.

     Jicama Salsa Recipe:
     Place 1 handful of small diced jicama into a mixing bowl.
     Add 1 tablespoon of small diced red bell pepper.
     Add 1 tablespoon of small diced bermuda onion.
     Add 1/2 of a thin sliced green onion.
     Add 8 to 10 chopped cilantro leaves.
     Add 1/2 tablespoon of fine diced green jalapeno pepper.
     Add sea salt and black pepper.
     Add 1 tablespoon of apple cider vinegar.
     Add 1 generous squeeze of lime juice.
     Toss the ingredients together and set the salsa aside, so the flavors meld.

     Vinegar Savoy Cabbage Strips:
     Place 1 small handful of thin savoy cabbage leaf strips into a mixing bowl.
     Add sea salt and black pepper.
     Add 1 small splash of apple cider vinegar.
     Toss the ingredients together.
     Set the vinegar cabbage strips aside and allow the flavors to meld.

     Carnitas Queso y Poblano Burrito Recipe:
     Flour tortillas are usually what burritos are made with.  I used a whole wheat flour tortilla for this recipe.
     Place 1 large whole wheat flour tortilla on a counter top.
     Sprinkle 1 handful of grated Monterey Jack cheese across the middle of the tortilla.
     Place 6 to 8 ounces of the carnitas on the cheese.
     Sprinkle 1 tiny handful of roasted peeled chile poblano on the carnitas.
     Fold one end of the tortilla over the end of the burrito ingredients.
     Roll the tortilla and ingredients into a burrito tube shape with one open end.
     Trim the open end, so it looks nice.
     Place the burrito on a baking pan.
     Bake the burrito in a 350 degree oven, till the cheese melts and the burrito becomes hot.   Do not allow the tortilla to become crisp or brown!

     Carnitas Queso y Poblano Burrito con Guacamole y Jicama Salsa Assembly:
     Place the carnitas queso y poblano burrito on a plate.
     Place a trimmed small savoy cabbage leaf on the plate.
     Arrange the guacamole, jicama salsa and vinegar savoy cabbage strips on the cabbage leaf.
     Garnish the guacamole with thin sliced green onion and a slice of lime.
     Garnish the vinegar savoy cabbage strips with green jalapeno slices.
     Garnish the condiments with a cilantro sprig.
     Garnish the plate with a sprinkle of small chopped tomato.

     Real Mexican food cooked by real Mexicans!  "Hey Mon!  We are not all Mexican here, Mon!  Some of us are Las Vegan"  Ha! Ha Ha!  This is a very rich tasting carnitas burrito platter with nice tasting accompaniments!  Yummmmmmmm!  ...  Shawna