Mexican Street Carnitas Plate

by Santiago Lopez

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High Fat

High Protein

Nut Free

Carnitas is a typical dish from Michoacán in Mexico, typically made for very important events and parties. But, thanks to Chef Santiago, you can enjoy carnitas any day of the week—no special occasion required. has it has an exquisite flavor. Chef Santiago's carnitas are made with pork, cooked down with spices until pull-apart tender, then crisped up on a griddle. That delicious pork is served with the works: corn tortillas, smoky salsa, creamy refried pinto beans, red rice, and a fresh pico de gallo made with pickled nopales (cactus), a Mexican specialty. Build and customize your carnitas tacos to your heart's desire—every bite is guaranteed to be a perfect one.

Nutritional facts

Protein

45g

Carbs

80g

Calories

740

Fat

24g

Ingredients

Canned Pinto BeansCanola and Olive Oil BlendBay LeafNopales in BrineCorn TortillaOreganoPlum TomatoAll Purpose SeasoningCilantroGarlicAchiote PasteCanned TomatoOnionJasmine RiceKosher SaltChile de ArbolJalapeno PeppersGuajillo ChileChicken BaseLight Brown SugarChipotle in AdoboLime JuiceCanned TomatoPasilla Pepper PowderPork Shoulder

Reviews

4.2

Based on 684 reviews

3.5: Good, but boring

Mary M Richardson · 10/16/24

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About Santiago Lopez

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.