Mexican Carnitas Bar!

Name: Mexican Carnitas Bar!
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 recipe pork [Carnitas | https://www.halfbakedharvest.com/mexican-carnitas-bar/]; 1 recipe french fries (see below); 1 recipe sweet potato rounds (see below); 1 recipe corn salsa (see below); black beans; jalapeños or pickled jalapeños; 1 recipe [pineapple pico de gallo | https://www.halfbakedharvest.com/hawaiian-carne-asada-fries-with-pineapple-pico-de-gallo/]; 1 batch [guacamole | https://www.halfbakedharvest.com/pomegranate-guacamole-with-fried-plantain-chips/]; [sesame tomatillo salsa | https://www.halfbakedharvest.com/bulgogi-bbq-pork-tacos-with-charred-tomatillo-sesame-sauce-spring-onion-slaw/] and or salsa verde; warm corn or flour tortillas; [cilantro lime rice | https://www.halfbakedharvest.com/chipotle-mexican-steak-and-rice-burritos/]; shredded cheddar and pepper jack cheese; fresh cilantro + green onions; 4 inch russet potatoes (peeled (if desired) and sliced into thin 1/4- to 1/2 inch (thick) strips); 2 tablespoons olive oil; 1 1/2 teaspoons seasoned salt + 1 teaspoon pepper; 2 sweet potatoes (cut into thin rounds); 2 tablespoons olive oil; salt + pepper; 3 ears fresh corn (husk removed); 2 poblano peppers; 1 jalapeno pepper; juice of 2 limes; 1/3 cup fresh cilantro (chopped); kosher salt (to taste)

This bar is super fun, and relatively simple to throw together since you can use a mix of homemade and store-bought ingredients.

⏱️ 115 min 🔪 Prep: 30 min 🔥 Cook: 85 min 📊 Hard 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

8 servings

1 recipe pork [Carnitas | https://www.halfbakedharvest.com/mexican-carnitas-bar/]
1 recipe french fries (see below)
1 recipe sweet potato rounds (see below)
1 recipe corn salsa (see below)
black beans
jalapeños or pickled jalapeños
1 recipe [pineapple pico de gallo | https://www.halfbakedharvest.com/hawaiian-carne-asada-fries-with-pineapple-pico-de-gallo/]
1 batch [guacamole | https://www.halfbakedharvest.com/pomegranate-guacamole-with-fried-plantain-chips/]
[sesame tomatillo salsa | https://www.halfbakedharvest.com/bulgogi-bbq-pork-tacos-with-charred-tomatillo-sesame-sauce-spring-onion-slaw/] and or salsa verde
warm corn or flour tortillas
[cilantro lime rice | https://www.halfbakedharvest.com/chipotle-mexican-steak-and-rice-burritos/]
shredded cheddar and pepper jack cheese
fresh cilantro + green onions
4 inch russet potatoes (peeled (if desired) and sliced into thin 1/4- to 1/2 inch (thick) strips)
2 tablespoons olive oil
1 1/2 teaspoons seasoned salt + 1 teaspoon pepper
2 sweet potatoes (cut into thin rounds)
2 tablespoons olive oil
salt + pepper
3 ears fresh corn (husk removed)
2 poblano peppers
1 jalapeno pepper
juice of 2 limes
1/3 cup fresh cilantro (chopped)
kosher salt (to taste)

Steps

Pre-heat the oven to 425 degrees F.
Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.
Preheat the oven to 425 degrees F.
Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
Preheat the broiler to HIGH.
Place the corn, poblano peppers and jalapeno on a baking sheet. Broil for about 5 minutes or until the veggies are lightly charred all over. Remove from the oven and let cool slightly. Cut the corn kernels away from the cob and add to a bowl. Seed the poblano peppers and the jalapeno, then dice. Add to the bowl with the corn. Add the lime juice, cilantro and a pinch of salt, toss well. Taste and adjust salt as needed.