Categories: Mexican
Ingredients
- 8 small tortillas, corn or flour
- 3 cups shredded Pork Carnitas
- 1 tbsp olive oil
- 1 1/2 cups grated cheese
- Salsa:
- 1 1/4 cups corn kernels
- 1 tbsp olive oil
- 2 tomatoes, diced
- 2 shallots, sliced
- 1/2 lime, juice only
- Salt and pepper, to taste
- Garnish:
- Sour cream
- Cilantro
- Jalapenos, finely chopped
- Avocado, diced
Directions
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Preheat oven to 350. Place the corn tortillas on the oven shelf and bake for 3-5 minutes to stiffen, not brown.
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Defrost pork carnitas, then heat 1 tbsp olive oil in a large fry pan over high heat. Add pork and cook until the underside is golden brown-do not flip. Remove from pan and set aside.
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Place a tortillas on a baking try. Scatter 1/6 of the pork carnitas on the tortillas and top with some salsa then cheese. Place another tortilla on top and repeat twice. Place 4th tortilla on top.
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Repeat with remaining 4 tortillas. Bake for 10 minutes until heated through and cheese is melted. Top with remaining salsa and toppings and cheese.
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Salsa:
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Heat 1 tbsp olive oil in a large pan over high heat. Add the corn and saute for a couple of minutes until charred to your liking.
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Allow to cool slightly, then toss with remaining ingredients.