Carnitas And Cheese: The Perfect Pairing

Carnitas is a mouth-watering Mexican dish that goes well with a variety of cheeses. The most popular cheeses to pair with carnitas are cotija, jack, cheddar, and Mexican shredded cheese. For a crispy texture, you can even make a taco shell out of cheese. Carnitas tacos are a popular dish, and you can top them with cheese, cilantro, onions, sour cream, salsa, and lime juice.

Cheddar cheese and sour cream

Choosing the Right Cheese

Cheddar cheese is a versatile option that can be purchased pre-shredded or shredded at home. It has a creamy texture and a sharp, tangy flavour that pairs well with the richness of carnitas. When selecting cheddar cheese, look for a block of cheese with a firm texture and a deep orange colour. Avoid any blocks with dry or cracked edges, as this may indicate that the cheese is past its prime.

Preparing the Cheese

Shred the cheddar cheese using a box grater or a food processor fitted with a shredding disc. You want the shreds to be thin and melt easily when added to your tacos. If shredding by hand, it is best to use gloves or rub your hands with oil to prevent the cheese from sticking to your fingers.

Selecting the Perfect Sour Cream

When it comes to sour cream, opt for a full-fat variety, as this will provide the best flavour and texture. Reduced-fat or fat-free options tend to have a thinner consistency and may not stand up as well to the other bold flavours in your taco. Look for a brand that has a rich, tangy flavour and a smooth, creamy texture.

Preparing the Sour Cream

While sour cream is typically served cold, you can slightly warm it before adding it to your taco. This will take the chill off and make it a bit more drizzle-able, allowing it to coat your carnitas and other toppings. Simply place the desired amount of sour cream in a small bowl and stir until it becomes smooth and slightly runny.

Assembling the Taco

Start by warming your tortillas. You can do this in a skillet over medium heat, taking care not to make them too crispy, or in the microwave. Layer your carnitas onto the tortilla, followed by the shredded cheddar cheese. If you're looking for the cheese to melt, you can pop the assembled taco into the microwave for a few seconds. Finally, drizzle the warmed sour cream over the taco, and add any additional toppings of your choice, such as chopped onions, cilantro, or a squeeze of lime.

Customisation Ideas

If you're feeling adventurous, you can incorporate other complementary flavours to your taco. Try adding some sliced jalapenos for a spicy kick, or use a chipotle lime sour cream for a smoky twist. You can also experiment with different types of cheddar cheese, such as aged white cheddar or a sharp orange cheddar, to find the flavour that suits your taste buds best.

Remember, the key to a great carnitas taco is to find the right balance of flavours and textures, so don't be afraid to experiment and find the combination that works best for you!

Feta or cotija cheese

Feta and cotija cheese are both salty, white cheeses with firm textures that crumble easily. Cotija is a Mexican cheese that takes its name from the town of Cotija in the Mexican state of Michoacán. It is traditionally made by hand using unpasteurized cow's milk. Feta, on the other hand, is a Greek cheese that is typically made with pasteurized goat's milk, although feta sold in the US is often made with cow's milk.

When fresh, cotija is white and salty, similar to feta. However, as cotija ages, it becomes harder and crumbly, resembling Parmigiano-Reggiano in texture and flavour. Cotija will soften with heat but will not melt, making it a popular finishing touch for many Mexican dishes. It is often sprinkled over tacos, enchiladas, and elotes, or blended into a dish to add depth and flavour.

Feta can be used as a substitute for cotija in recipes, such as carnitas tacos, where its salty flavour and crumbly texture will complement the other ingredients. However, as feta can be saltier than cotija, it is important to adjust the recipe accordingly. When purchasing feta as a substitute for cotija, it is also worth checking the ingredient list to see what type of milk it is made with, as this can affect its flavour and texture.

Crispy cheese tacos

Ingredients:

• 12 small corn or flour tortillas
• 3 cups of cooked carnitas
• 2 cups of thinly shredded green cabbage or iceberg lettuce
• 1/2 red onion, thinly sliced
• 1/2 cup of crumbled cotija cheese (or feta cheese)
• 1/4 cup of chopped fresh cilantro
• 3 limes, cut into wedges
• 1/2 cup of sour cream (optional)
• Olive oil
• Salt and pepper

Method:

First, warm your tortillas in a hot skillet or in the microwave. You can also toast them in a skillet for 30-60 seconds on each side to get a little colour on them.

Next, layer the meat, cabbage, and onion on the tortillas. Sprinkle with cheese and cilantro, and squeeze a wedge of lime over each taco.

For an extra crispy cheese taco shell, place a thin layer of shredded cheese in a circle the size of your tortilla on a non-stick or cast-iron skillet. Cook until the cheese is bubbly and the bottom is caramelised. Place your toasted tortilla over the cheese and press down firmly. Use a spatula to remove the tortilla from the pan.

Finally, serve your tacos with a side of sour cream and additional lime wedges, if desired.

Toppings and Sides:

These tacos can be topped with a variety of ingredients, such as guacamole, queso, or a chipotle lime sour cream. To make the chipotle lime sour cream, mix one finely diced chipotle in adobo, one tablespoon of adobo sauce, and a dash of salt and pepper in a small bowl.

For sides, try serving these tacos with cilantro rice and a simple vegetable like roasted broccoli, green beans, or zucchini.

Jack cheese or queso fresco

Carnitas is a Mexican dish made of slow-cooked pork that is shredded or chopped and then fried or grilled. It is often served with tortillas and various toppings, including salsa, guacamole, and cheese.

When it comes to choosing the right cheese to pair with carnitas, Jack cheese and queso fresco are excellent options. Both cheeses can enhance the flavour of carnitas and complement its texture.

Jack Cheese with Carnitas

Jack cheese, also known as Monterey Jack, is a semi-hard cheese with a creamy texture and a mild, slightly sweet flavour. It pairs well with carnitas, adding a boost of flavour and saltiness to the dish. Jack cheese melts beautifully, creating a gooey and creamy texture that balances the crispy and spicy elements of carnitas. It is a versatile cheese that can be added at any stage of the cooking process but shines when cooked with the carnitas, infusing its rich flavour throughout the dish.

Queso Fresco with Carnitas

Queso fresco, which translates to "fresh cheese", is a traditional Mexican cheese. It is a fresh, crumbly, and salty white cheese similar to feta. Queso fresco has a mild and mellow flavour, making it a perfect pairing for carnitas. It adds a subtle tanginess and a creamy texture to the dish without overwhelming the delicate flavours of the slow-cooked pork. Queso fresco is often used as a topping, crumbled over the carnitas, adding a delightful salty contrast to the other ingredients.

Both Jack cheese and queso fresco offer distinct flavour and textural profiles that can elevate the taste experience of carnitas. Jack cheese provides a creamy, savoury element, while queso fresco contributes a fresh, salty tang. Ultimately, the choice between the two cheeses depends on personal preference and the desired flavour profile for the dish.

Guacamole and sour cream

Guacamole is a popular dip or condiment that can be served with many Mexican dishes, including carnitas. It is typically made by mashing avocados and adding various ingredients such as onion, garlic, jalapeño, lime juice, salt, and cilantro. While traditional guacamole does not contain any dairy products, some people like to add a few tablespoons of sour cream to make the guacamole extra creamy and tangy. This practice seems to be relatively common, especially in Texas and Mexico, where it is sometimes called "crema de aguacate".

Sour cream is a simple addition to a basic guacamole recipe. It adds a nice tang without being too overpowering and creates a creamy, silky texture that contrasts beautifully with the crunch of tortilla chips. It can also be used to make the guacamole last longer, as the acid in the sour cream helps to prevent it from turning brown.

To make guacamole with sour cream, simply follow your favourite guacamole recipe and stir in a few tablespoons of sour cream at the end. Adjust the seasoning to taste, adding a little more salt or lime juice if needed. You can also get creative and experiment with different types of sour cream, such as vegan or dairy-free options, to suit your preferences or dietary restrictions.

In addition to being a delicious dip, guacamole with sour cream can also be used as a topping for tacos, burrito bowls, or even toast. It adds a creamy texture and a tangy flavour that complements the other ingredients in these dishes. So, if you're looking for a twist on the traditional guacamole, give this version with sour cream a try!

Frequently asked questions