Tijuana Street Fries (Honey Glazed Chipotle Carnitas, Fries + Toppings).
INGREDIENTS
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3-4 pounds pork shoulder roast (or butt)
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1 tablespoons canola oil
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1 1/2 teaspoons salt + pepper
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1 tablespoon smoked paprika
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1/2 tablespoon cumin
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2 teaspoons chipotle chili powder
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2 teaspoons chili powder
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1 1/2 teaspoons onion powder
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1 teaspoon oregano
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1/4 teaspoon cayenne
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1/2 teaspoon garlic powder
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1/4 teaspoon cinnamon
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1/2 cup tequila (or water)
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1/2 cup orange juice
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1 1/2 cups water
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1 large or 2 small chipotle chiles in adobo, minced
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2 tablespoons honey
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8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
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2 cloves garlic
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1 pound tomatillos (or about 5), peeled
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1 (14 ounce) can fire roasted tomatoes
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2 tablespoons olive oil
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2 teaspoons honey
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salt
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3 pounds russet potatoes, peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
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3 tablespoons olive oil
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1 1/2 teaspoons salt
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1 teaspoon pepper
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1 1/2 cups half and half
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4 ounces cream cheese
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10 ounces oaxaca cheese, shredded
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10 ounces sharp cheddar cheese, shredded
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2 chipotle chiles in adobo, minced
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fresh cilantro, chopped
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2 avocados, mashed with a pinch of salt and pepper, squirt of lime juice + chopped cilantro
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pickled or fresh jalapeno slices
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sour cream or greek yogurt
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fresh cilantro
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Cajita Cheese
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