Pork Carnitas Taco Board
NOTE: Cook the carnita pork the day before. Heat up before serving!
Ingredients
- 1 4-5 lb Pork Carnitas (already cooked)
- 2-3 lime, cut into wedges
- ⅛ c white onion, diced
- 1 c cilantro, chopped
- 10 oz Corn Chip Dippers or Fritos
- 1 lb blue corn chips
- 1 c black beans, drained and rinsed
- 1 c red salsa
- 1 c fresh corn or corn salsa, Trader Joe's
- 1 c fresh tomatoes, diced
- 1 c Cotija cheese, crumbled
- 8 oz blistered peppers, baby bell pepper, shishito, poblano *
- 2 c guacamole
- 24 oz corn tortillas, steamed
Instructions
How to blister peppers:
- To blister your peppers, spray a nonstick skillet with about 1 Tbsp of olive oil. Heat pan over medium or medium-high heat, then add your peppers. Allow them to sit, undisturbed, for 1-2 minutes, so that they begin to blacken and blister slightly. When they are charred slightly, give them a stir and allow the other sides to blister as well. When all sides are blistered, sprinkle with salt and add about 1 Tbsp of water and cover. Allow peppers to steam and cook until tender—this process takes about 7 minutes or so.
How to make the board:
- On a large bowl, leave a spot for the tray or pan of cooked Carnita meat.
- Place the toppings and dips in small bowls and arrange on the board or tray.
- Steam the tortillas (or fry) and fold in half and lay on the other half of the board.
- Fill in open areas with chips.
- Right before serving, lay the tortillas and the hot meat down. Garnish with lime and cilantro!
Notes
post updated from Jan 2020