Grammy's Kitchen · Carnitas · Pork Carnitas and Oaxaca Cheese Shooter's-St
One of 91 carnitas recipes we measured
from www.seriouseats.com
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 1 cooks on www.seriouseats.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 7% |
| fat | 0% | 0% |
| aromatics | 39% | 9% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 40 g | 1 loaf rustic country bread or ciabatta |
| 270 g | 1 1/2 cups Spicy refried beans or store-bought refried beans |
| 1 recipes Carnitas, with 1/3 cup of the salsa produced in that recipe (see note) | |
| 340 g | 12 ounces Oaxaca or mozzarella cheese, shredded by hand |
| 240 g | 1 1/2 cups pickled red onions, drained in a salad spinner |
| 38 g | 2 to 3 jalapeño peppers, finely sliced |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this using leftover store-bought carnitas, and store-bought salsa. Something ended up soaking through the bread so it was too soggy to eat by hand but still yummy with a knife and fork. The pickled onions are an easy and amazing touch.” — a cook
“I was planning to make a carnitas this weekend.... Now I know where the leftovers will be going.” — a cook