Carnitas Casserole
Carnitas Casserole
Crust
1 1/2 cups almond flour
1 1/2 cups cheddar cheese, shredded
2 jalapeños, finely diced
1 tsp baking powder
1/2 tsp salt
2 large eggs
1/3 cup sour cream
3 tbsp butter, melted
Topping
2 garlic cloves
1 tsps cumin seeds, toasted
1 tsps dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp chile flakes
2 1/2 lbs. pork butt or shoulder, cut into bite-size cubes
1/4 cup lard or vegetable shortening
1/4 cup heavy cream
1/3 cup red enchilada sauce
1/3 cup sour cream
2 cups cheddar, shredded
1. Heat oven to 350°F. Grease a 9-
x 13-inch glass baking dish. In a large
bowl toss together cheese, almond flour, jalapeños, baking powder, and
salt. In another bowl whisk together
eggs, sour cream and melted butter. Add
wet ingredients to dry and stir until well combined. Spread batter evenly in
prepared baking dish. Bake 20-25 minutes, until edges begin to brown. Remove
from oven and set aside.
2. Blend in food processor, or
mash with mortar/pestle, garlic, cumin seeds, oregano, salt, pepper, and chile
flakes. Place pork cubes and ground spices into re-sealable bag and toss until
all pork is covered evenly with spices. Let sit for 30 min.
3. Melt lard in a large skillet
over medium high heat. Add pork and sear, stirring often to get all sides
evenly seared. Reduce flame to barely simmering and cover the pot. Let pork
simmer for an hour, giving it a stir every 20 minutes.
4. Remove cover from pan and stir
in heavy cream. Increase the flame to medium-high and simmer until the liquid
has evaporated. There will be a lot of browning on the bottom of the pan –
scrape that up and stir it in. Cook for 15 minutes.
5. Mix together enchilada sauce
and sour cream. Spread mixture over top of bread.
6. Spread cooked pork evenly over
sauced jalapeno bread and then sprinkle with cheese.
7. Return to oven until heated
through and cheese has melted, approximately 20-30 min.
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