NOTE: Cook the carnita pork the day before. Heat up before serving!
Ingredients
14-5 lb Pork Carnitas (already cooked)
2-3lime, cut into wedges
⅛cwhite onion, diced
1ccilantro, chopped
10ozCorn Chip Dippers or Fritos
1lbblue corn chips
1cblack beans, drained and rinsed
1cred salsa
1cfresh corn or corn salsa, Trader Joe's
1cfresh tomatoes, diced
1cCotija cheese, crumbled
8ozblistered peppers, baby bell pepper, shishito, poblano *
2cguacamole
24ozcorn 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!