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We hope you got benefit from reading it, now let’s go back to mike's carnitas taco enchilada fajita chimmie taquito & burritos recipe. To cook mike's carnitas taco enchilada fajita chimmie taquito & burritos you only need 68 ingredients and 23 steps. Here is how you do that.

The ingredients needed to cook Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos:

1. Get ● For The Pork Carnitas & Seasonings [the authentic way]
2. Get 1 (4 lb) Pork Tenderloin Or Shoulder Roast
3. Provide 1 Small Bottle Sweet Mexican Coca Cola [no substitutions]
4. Prepare 1 EX LG Quartered White Onion
5. Prepare 1 EX LG Green Bell Pepper [de-seeded]
6. Get 1 tbsp Garlic Chili Pepper
7. Provide 1 Bottle Dos Equis Beer
8. Get 1/8 Cup Condensed Milk
9. Get 2 Cans Quality Beef Stock [enough to cover roast]
10. You need 7 Cloves Whole Garlic
11. Get 1 LG Orange [squeezed and rinds thrown in pot - no seeds]
12. Prepare 1 Lime [squeezed and rinds thrown in pot - no seeds]
13. Take 1 tbsp Ground Cumin
14. Use 1 tbsp Crushed Mexican Oregano
15. Prepare 1/2 tbsp Mexican Epozote Herb
16. Prepare 1 tbsp Fresh Ground Black Pepper
17. You need 1 Stick Cinnamon
18. Provide 2 Bay Leaves
19. Use 1 tbsp Kosher Salt
20. Use 2 lbs Morrel Lard
21. Prepare ● For The EZ Pork Carnitas [purchase at your local Mercado only]
22. You need 1 (4 lb) Pre-seasoned Pork Shoulder Or Butt Roast
23. Get ● For The Universal Stacked Beans [most to taste - all chopped]
24. Use 2 Cans Rosarita Refried Beans
25. Get to taste Extra Firm Tomatoes [deseeded]
26. You need to taste Deseeded Jalapenos
27. Take to taste Vidalia Onions
28. You need to taste Red Onions
29. Prepare 1/2 Cilantro Leaves
30. Use 1/2 Cup Mexican 3 Cheese
31. Prepare 1 (4 oz) Can Hatch Green Chiles [drained]
32. Use 1 tsp Ground Cumin
33. You need 1/8 Cup Of Your Favorite Salsa
34. Take 1/3 tsp Crushed Mexican Oregano
35. Provide 1/4 tsp Epozote Herb
36. You need 1/2 tsp Granulated Garlic Powder
37. Use 1/2 tsp Granulated Onion Powder
38. Provide ● For The Green Chile Smothering Sauce
39. You need 2 (15 oz) Cans Enchilada Sauce
40. Use 2 (4 oz) Cans Hatch Green Chilies
41. Provide 1/2 tsp Ground Cumin
42. You need ● For The Garnishments/Options [as needed]
43. Prepare Warmed 6"Or 12" Flour Tortillas
44. You need Firm Chopped Vidalia Onions
45. Take Firm Chopped Red Onions
46. Take Extra Firm Chopped Tomatoes
47. Take Fresh Chopped Green Onions
48. You need Chopped Jalapenos [de-seeded]
49. Prepare Fresh Thin Sliced Cabbage
50. Prepare Fresh Thin Sliced Lettuce
51. Use Sliced Radishes
52. Provide Mexican 3 Cheese
53. Take Queso Fresco Cheese
54. Provide Fresh Sour Cream
55. Use Fresh Gaucamole
56. You need Black Olives
57. Get Quartered Limes
58. Take Pico de Gallo
59. Provide Red Salsa
60. You need Green Salsa
61. Get ● For The Fajitas [as needed - des-eeded]
62. Prepare Thin Sliced Green Bell Pepper
63. Use Thin Sliced Red Bell Pepper
64. Get Thin Sliced Yellow Bell Pepper
65. Get Thin Sliced Orange Bell Pepper
66. Get 2 LG Thin Sliced White Onions
67. Get Fresh Ground Black Pepper
68. Get Garlic Olive Oil [to fry]

Instructions to make Mike's Carnitas Taco Enchilada Fajita Chimmie Taquito & Burritos:

1. Smothered Carnitas Enchiladas pictured.
2. Carnitas Chimichangas over a smothered sliced cabbage and lettuce bed pictured.
3. Wet Carnitas Burrito pictured.
4. Grilled Carnitas Fajitas pictured. Just fry sliced bell peppers and onions and top.
5. Oversized Carnitas Taquitos. Just bake them for 20 minutes at 350° or, until browned and crispy. Or, deep fry in oil until fully browned.
6. Soft Carnitas Tacos pictured.
7. 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.
8. 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.
9. 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.
10. Add drained shredded pork from crockpot and place into boiling lard.
11. Fry until pork is crispy on the outside and juicy on the inside.
12. 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.
13. 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.
14. Chop and mix everything together in your Stacked Refried Beans section. Heat in microwave, mix, heat again, seal tightly and do not refrigerate.
15. Place beans in 6 to 12" fresh warmed flour tortillas.
16. Wrap your burritos, chimichangas and/or enchiladas up tightly. You can also Panini your burritos.
17. 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.
18. Hatch Green Chiles are a must.
19. If interested, consider my recipie for Mike's Fiesta Guacamole.
20. Homemade Verde Salsa and Rojo Salsa pictured. See my recipes of interested.
21. Homemade Pico de Gallo pictured.
22. This brand and Corona go great with Carnitas!
23. Enjoy!

Top taquitos with remaining enchilada sauce. This taco casserole recipe tastes like a taco salad and is a breeze to assemble. Burritos: basically pre-rolled fajitas, except much larger. Often topped with melted cheese (queso) The deep-fried cousin of the burrito, the chimichanga is a flour tortilla filled with meat. At La Mesa Mexican Restaurant, our chimichangas are filled with either beef or shredded chicken, fried, and served with lettuce, rice, refried beans, pico de gallo, sour cream, and topped with a rich, creamy cheese sauce.

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