Mexican Carnitas with Black Bean Quesadillas
This is a classic Mexican dish that is very easy and delivers great taste.
Ingredients
Carnitas (Slow Roasted Pork Shoulder)
- 3-4 lbs Pork Shoulder (washed and cut into 2" chunks)
- 2 Onions
- 5 cloves Garlic
- Zest & Juice of 2 Limes
- Zest & Juice of 2 Oranges
- 1 bunch Cilantro (washed and firm stems removed)
- 1-2 Jalapeño Peppers (remove seeds as necessary: seeds = heat)
- 2 tbsp Hot Sauce
- 1 cup White Wine
- 2-3 cups Chicken Stock
Black Beans
- ¼ cup Olive Oil
- 1 Finely Chopped Onion
- 1 Finely Diced Green Pepper
- 2 cloves Finely Chopped or Grated Garlic
- 1 can Black Beans (large can; drained and rinsed)
- Zest & Juice of 1-2 Fresh Limes
- 1 tsp Kosher Salt
- 1 tsp Crushed Black Pepper
- 1 tbsp Cumin
- ½ tsp Sugar
Prepare Quesadilla
- Soft Corn Tortillas (3-4" rounds)
- Shredded Cheese (Mexican blend or queso fresco is perfect)
Toppings
- Salsa
- Guacamole
- Sour Cream
- Lime Wedges
- Fresh Cilantro
Tasty Rice
- 3 tbsp Olive Oil
- 1 Finely Diced Onion
- 2 cloves Minced Garlic
- 2 cups Long-Grain Rice (I think Carolina brand is the best here)
- 4 cups Vegetable Stock
- Zest & Juice of One Lime
- 1 tsp Salt
- ½ tsp Cracked Black Pepper
- 2-3 tbsp Fresh Chopped Cilantro
Instructions
Carnitas (Slow Roasted Pork Shoulder)
- Place cut Pork into a large dutch oven and brown meat for a few minutes on top of the stove.
- While meat is browning place the Onions, Garlic, Lime Zest, Lime Juice, Orange Zest, Orange Juice, Cilantro, Jalapeño Peppers and Hot Sauce in food processor and pulse mixture for 10-20 seconds. This does not have to be smooth, chunky is better.
- To the browned meat add White Wine, pour onion mixture over meat and add Chicken Stock. Bring everything to a boil then cover and place in a 350℉ oven for 2 hours or until liquids reduce by half and meat is very tender.
- Coarsely break meat up with a fork or spoon and keep warm until ready to serve.
Black Beans
- While meat is in the oven prepare the black beans. In a saucepan sauté Olive Oil, Onion, Green Pepper, Garlic and Cilantro.
- When onions and peppers are soft add Black Beans. Cook until beans are heated through - approximately 3-5 minutes.
- Add Lime Zest, Lime Juice, Kosher Salt, Black Pepper, Cumin and Sugar.
- Mash the cooked beans a little then set aside to cool slightly.
Quesadillas
- Prepare the quesadilla. Use soft corn tortillas about 3-4" rounds. Spread some black beans on one tortilla shell and top with some shredded cheese.
- Cover with another tortilla round and press together. Make the rest of the quesadillas. Usually one per person is good but some people can eat two because they are that good.
Prepare Toppings
- You will want to have Salsa, Guacamole, Sour Cream, Lime Wedges and Fresh Cilantro on hand. Make your own or a good store-bought brand is good too.
Cook Quesadillas
- Heat a flat griddle to medium high heat. Oil griddle and place quesadillas on grill until crispy and flip to cook the other side.
Tasty Rice
- In a saucepan sauté Olive Oil, Onion and Garlic.
- When onions are translucent add Long-Grain Rice. Toss rice to coat and let cook for 1-2 minutes then add Vegetable Stock, Lime Zest, Lime Juice, Salt, Black Pepper and Cilantro. Bring to a boil then reduce heat to simmer and cover. Let cook until liquid is absorbed.
The Perfect Carnita Assembly
- Place a crispy black bean quesadilla on a plate. Spread a few spoonsful of guacamole on top. Cover the guacamole with a few spoonsful of rice.
- Make a small well in the center of the rice and spoon on the Carnitas. Top with a good dollop of Sour Cream and some Salsa. Squeeze a Wedge of Lime over the creation and garnish wtih a little Fresh Cilantro.
