New ways to eat Carnitas: Eggs Benedict, Flatbread, more

If you’re a fan of Mexican food, you’ve likely tasted carnitas—the slow-cooked, melt-in-your-mouth pork that exudes flavor south of the border, a staple on any menu. Traditionally, you’ll find them stuffed in soft tortillas, stacked over a crunchy tostada crust, wrapped in steamed tamales, folded into a burrito, or sandwiched between halves of crunchy, sumptuous tortilla rolls (the list goes on). But carnitas, which literally means “little meat,” is a versatile dish that lends itself to many unconventional applications. We asked the top chefs to share their favorite ready-to-eat carnitas, so you can enjoy them too.

Leftovers from last night’s tacos can easily be turned into tomorrow’s breakfast and brunch. “Eggs carnitas Benedict at Diner 248 in Pennsylvania rocks my world! I’ve always been a salmon girl when it comes to this breakfast dish, but something about creamy hollandaise with a little lemon cascading over succulent carnitas surprises me,” says Sunny Anderson, celebrity chef and author Cookbooks and co-host of “The Kitchen” on the Food Network.

Reimagining a classic tuna sandwich by making a cool Sammy carnitas. “My mom always layered spicy grilled potato chips inside her tuna salad sandwiches when I was a kid. Likewise, I like to add a sprinkle of crispy pork skins on top of the carnitas to achieve a more meaty flavor and crunchy texture,” says Alex Garnacelli, Executive Chef of Butter in New York City. D., who judges “minced” on Food Network, champion advocate on Food Network’s “Iron Chef Gauntlet,” and host of Food Network’s online series “Fix Me a Plate.” She also suggests adding a layer of cherry tomatoes with sliced ​​jalapeños and a drizzle of Citrus red wine vinegar. “That would be totally cool here,” she adds.

“Tamarind gives way to carnitas. It adds a wonderful luster,” adds Eric Greenspan, celebrity chef and WW Chef Ambassador. Its sweet taste is often present in Indian dishes and pairs well with other strong flavors such as garlic, onion, chili and even coconut milk. Add it to the carnitas spice mix while it’s cooking, then place it over a pile of basmati rice.

“Meat is always the star, so boost it with sweetness, spice, and a bit of tang,” Anderson says. Simmer it in your favorite barbecue sauce, or try Anderson’s easy sweet-and-spicy trick—cola, salt, pepper, jalapeno, and spices like cumin, oregano, garlic, and bay leaves.

“Beef carnitas is slow cooked in lard, so I like to serve it with some acidity to balance it out. Instead of a sauce or spice that provides heat or texture, I like to toss the meat in a little diluted orange juice and a touch of lemon or orange zest to give it another layer.” of flavor,” Guarnaschelli says. “Citrus is almost floral against the heat of the chili and the richness of the flesh.”

Anderson says anything is good for flatbreads—especially carnitas. Add complementing toppings like fresh cilantro, raw or pickled red onion, corn, pepper, and plenty of cheese.

If you’re looking for a cooking method that uses less fat, try steaming the meat. “Make a nice, flavorful paste to rub on the back of the pork before cooking. This will keep the moisture inside, and steaming it makes it taste delicious,” says Greenspan.

Say hello to the shrimp and grits cousin. “Put the carnitas on top of a creamy bowl of hominid grits,” Anderson says. Add optional garnishes of chopped cilantro, pickled red onions, or jalapeños for an extra kick.

Pump the morning eggs by mixing them with some leftover carnitas. “It’s a filling and delicious way to enjoy a simple breakfast dish like this,” Greenspan says. For a nod to chilaquiles, a traditional Mexican breakfast, sprinkle some green salsa and sprinkle crushed tortilla chips on top.

“With a sacred dish like carnitas, I often lean toward the classic ingredients to cook it,” Guarnaschelli says. The key is to choose flavors that really make the meat pop – and that means going beyond traditional spices like cumin or cayenne pepper. “I like to soak lard in cinnamon sticks and some bay leaves for a deep base flavour. I also like tossing a cheesecloth bag full of mixed white and pink peppercorns into the pot, which are removed at the end,” she says.

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