This week we're celebrating hitting 2 million subscribers with maybe the most cartoonish cartoon food ever imagined: the every-meat burrito. While we were unable to procure any giraffe, jackal, or naked mole rat, the combination of every commercially-available meat ended up tasting like something far worse than chicken. Follow along as we get that taste out of our mouth with the every-pork burrito!
- Big tortillas
- Al pastor
- Baking soda
- 1 orange
- Serrano peppers, halved
- Vegetable oil
- Whole onion, chopped
- 4 bay leaves
- 6 whole cloves, halved
- 2 cinnamon sticks
- Bamboo skewers
- 2 limes
- 2 cups long grain white rice
- Sour cream
- Monterey jack cheese
- 5 guajillo chiles
- 5 pasilla chiles
- Onion powder
- A few cloves of garlic
- Shake of cumin
- Mexican oregano
- Ground annatto seeds
- Cover meat in baking soda and salt and refrigerate on a rack for 2-24 hours.
- Once removed from the fridge, cut the pork belly into half inch pieces.
- Place the meat in a wok and barely cover with water, bring to a boil, and skim off any scum that comes to the surface for the next 2-4 hours.
- Cook down until pork belly is rendering in its own fat.
- Boil the guajillo and pasilla chiles for about 15 minutes or until they're nice and soft.
- Strain them and reserve their boiling liquids.
- Remove the seeds from each pepper.
- Return the peppers to the liquid once they’ve been deemed seedless.
- Add peppers to a high powered blender with a shake of onion powder, a few cloves of fresh garlic, a little shake of cumin powder, a generous pinch of Mexican oregano, and a spirited sprinkling of freshly ground annatto seeds
- Blend on high for about 1 minute.
- Break down pork shoulder into slices no thicker than ¼ inch.
- Once broken down, add pork to a bowl along with spice paste marinade and gently massage until all the meat is coated.
- Cover bowl in tin foil and place in the fridge for 2-3 hours.
- Cut the pineapple at the bottom so you have a piece that is about 2 inches tall. Place two bamboo skewers next to each other. Place meat over the skewers making a makeshift shawarma.
- Cut the top of the pineapple and place that on top.
- Place in a 350° oven, right up against the side wall of the oven, rotating frequently to get that charred shawarma effect.
- Remove from oven and shave off meat much like a shawarma, and set aside.
- Preheat oven to 275°
- Add carnitas to a baking dish.
- Cut one orange into quarters and squeeze the juice over the carnitas. Take the squeezed orange flesh and add to the mixed meat mixture.
- Add 2 serrano peppers (halved) to the mixture along with a whole onion (chopped), a generous pour of vegetable oil, kosher salt, and pepper.
- Also add 4 fresh bay leaves, 6 cloves of garlic (halved), and 2 cinnamon sticks.
- Mix everything together and cover in tin foil.
- Place in the oven for 3 ½ hours.
- Once cooked, uncover, and remove meat from spices. Start shredding until all carnitas is shredded.
- Set aside and refrigerate until needed.
- Take 3 cups of boiling water, adding 2 squeezed limes and a shake of cumin along with 2 cups of long grain white rice in a casserole tightly covered with aluminum foil and bake for 20-25 minutes at 400°.
- Cook some bacon in a pan. Remove bacon and use the fat to crisp up Chicharron and carnitas.
- Take a large tortilla and spread down a base layer of white lime rice and a few slices of our chorizo sausage.
- Next add the crispy chicharron and carnitas. Then comes the al pastor. Top that with some monterey jack cheese, salsa, sour cream and bacon.
- Roll up and enjoy!