Natural Pork Carnitas Chef’S Line® All Natural Pork Carnitas Carnitas in Spanish Means “Little Meats,” but This Pork’S Popularity Is Far from Small

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Natural Pork Carnitas Chef’S Line® All Natural Pork Carnitas Carnitas in Spanish Means “Little Meats,” but This Pork’S Popularity Is Far from Small

All Natural Pork Carnitas Chef’s Line® All Natural Pork Carnitas Carnitas in Spanish means “little meats,” but this pork’s popularity is far from small. Carnitas cravings are on the rise, whether served up in a creative dinner taco or fried up in a breakfast dish. Inspired by authentic flavors, our carnitas are portion-sized, then seasoned and braised in their own natural juices. Simply heat up and shred to your desired thickness. It will save you hours of cooking time and keep your menu fearlessly on trend. Product Attributes Benefits Insights • All natural • Fully cooked, saving • Carnitas have • No artificial ingredients hours of prep time experienced a • Traditionally seasoned • Can be fried, roasted, steady rate • Braised in own juices for cooked in the bag or on increase in menu natural tenderness and the flat-top penetration, with easy pulling • Portioned pieces for nearly 23% growth • Frozen quicker thawing and since 2005 easy pulling/finishing • Carnitas are most • Four 2.5-lba. inner common in casual- packages reduce dining segments, food waste making up 10.4% of • Versatile: can be menu penetration used in • Across segments, multiple applications 90% of all carnitas are menued at Mexican Menu It/Uses Key Ingredients restaurants as a traditional ingredient • Housemade All • Pork • Carnitas are heavily Natural Pork Carnitas • Vinegar favored in traditional Empanadas • Salt center-of-plate Mexican • All Natural Pork • Garlic entrées, such as tacos, Carnitas Nachos • Natural coffee extract burritos, enchiladas • All Natural Pork • Spices and quesadillas Carnitas Pozole • Orange peel • All Natural Pork Carnitas Tacos Cooking Instructions Steam or boil carnitas in Use our bag for 40 minutes or mobile app for until product has reached nutritionals and an internal temperature more information of 145°F. Keep carnitas on this product. in cooking juices until served. Serving Servings Per A-Code Product Description Pack Size Size Case 9082261 All Natural Pork 4/2.5 lba. 3 oz. 53 Carnitas For further details, visit www.usfoods.com or contact your local US Foods representative. 01-2015 © 2016 US Foods.

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Carnitas Tacos
LIVE WELL FOR LESS -- Carnitas Tacos Serves: 12 Ingredients: 2 lbs boneless pork shoulder, cut into 1-inch cubes 6 cloves garlic, peeled, crushed Juice and zest of 1/2 orange 1 t dried oregano (or 20 fresh sprigs) 2 t kosher salt 1 t freshly ground black pepper 1 1/2 t chili powder 1/2 large onion, peeled, chopped 1/2 c chicken stock or vegetable stock 2 T agave nectar 1 T fresh cilantro or parsley, chopped 12 (6-inch) corn or flour tortillas Toppings: Avocado, sliced, as needed White onion, thinly sliced, as needed Shredded Chihuahua cheese, as needed Hot sauce, as needed Sour cream, as needed Lime wedges Directions: 1. Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine. Add onions and stock. Place on Pressure Cooker Lid. Ensure the Pressure Release Switch/Valve is in the "CLOSE" position. 2. Press "PRESSURE COOK" use default pressure "HIGH". Press "TIME" and turn "START PAUSE" dial to adjust to 20 min. Press "START/PAUSE" to start pressure-cooking. 3. When done, quick release the pressure by moving the Pressure Release Switch/Valve to the "OPEN" position. 4. After all pressure/steam has been released, carefully remove Lid. 5. Press "PRESSURE COOK" then press "SEAR" and turn "START/PAUSE" dial to adjust to 10 min. Press "TEMP" and turn "START/PAUSE" to adjust to 200°F. Press "STARTPAUSE" to cook. 6. When done, using tongs, remove onions from Inner Pot and carefully shred pork with two forks. Stirring occasionally, allow pork to simmer in pot for 10 min.
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La Bonita Pickup Menu
Taquitos $36 15 rolled taquitos and filled with chicken, beef, Main pork or papa served with sour cream and pico Taco trays $65 de gallo Build your own taco (20 tacos) Large sides Includes: choice of taco filling, cilantro, onion, pickled carrots, tortillas and lime. 15-20 servings per order Mexican rice $30 Fillings: grilled or shredded chicken, carnitas, al Pinto or black beans $30 pastor, grilled or fried fish, grilled vegetables. Add Chips and salsa $41 fajitas to any meat for $6. Mixed green salad $30 Pickled carrots (32oz) $16 Enchiladas $56 Pico de gallo (32oz) $11 Guacamole (32oz) $23 20 enchiladas Tortilla chips $30 Choose spicy green or mild red PICK UP MENU Fillings: chicken, pork, chopped veggies Small 8oz sides or cheese. Mole enchiladas add $6 Alberta North Guacamole $6 Pico de gallo $3 Carne asada is available at $6 more per tray. Sour cream $3.75 2839 NE Alberta st 2710 N Killingsworth Spicy red $2 Portland, Or 97211 Portland, Or 97217 Mild green $2 503.281.3662 503.278.3050 Quesadillas $26 Pickled carrots $2 4 large quesadillas cut in 1/6's Division Add filling $6 2138 SE Division St Served with sour cream and pico de gallo Portland, OR 97202 503-719-4598 Fillings: grilled or shredded chicken, carnitas, al pastor, grilled or fried tilapia, grilled vegetables. ● Pick up only between 10:30am-8pm Chicken mole $65 ● 72 hours notice required for all 12-15 servings Chicken thigh smothered with dark, savory orders and sweet mole poblano served with corn tortillas ● All orders include spicy red sauce and mild green sauce ● Black
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Catering Menu Menu & Catering
CATERING MENU Whether it is for a small get-together, corporate event, or even a wedding, turn it into a fiesta with Sombrero Catering. Choose from our Buffet Packages or our Party Platters to meet your catering needs! MEXICAN-STYLE BUFFETS Six person minimum order. Buffet Packages are packed up in a Ready-to-Serve Party Pack. PARTY PLATTERS Can be picked up from any of our locations. Rolled Taco Platter Delivery or full-service available (see “Catering Details”). Enchilada Platter 41.95 Beef rolled tacos cut in half and served Each Buffet includes: rice & beans, salsa bar, chips, red, green with cheese, lettuce, sour cream and 10 of our generously-sized enchiladas, & chunky salsa, guacamole, and hot carrots. Plates, forks, knives, napkins and serving utensils are also included. fresh guacamole on the side. your choice of beef, chicken or cheese. Topped with our signature enchilada 25 Rolled Tacos | 35.95 Breakfast Buffet | 10.29 per person 50 Rolled Tacos | 57.95 sauce and cheese. Served with rice, beans, salsa and chips on the side. Your choice of ham & egg, machaca or chorizo. Includes tortillas, potatoes (substitute rice) and cheese. Quesadilla Platter 7 large quesadillas cut into quarters (28 Salad Platter 35.95 Buffet #1 | 11.39 per person slices). Served with salsa, sour cream with chicken 40.95 Two enchiladas, your choice of beef, chicken or cheese topped with and fresh guacamole on the side. Serves 10–15. Choose two dressings: our signature enchilada sauce. Cheese Quesadillas | 44.95 jalapeño ranch, balsamic vinaigrette Buffet #2 | 11.39 per person With Choice of Meat | 64.95 or light ranch.
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Cancun Carnitas Salad with Citrus Vinaigrette
CANCUN CARNITAS SALAD WITH CITRUS VINAIGRETTE Carnitas, a type of fried pork, are a household staple in the Mexican kitchen with its unique and authentic texture and flavor rooted in the tradi- tional cooking methods from Michoacan. Richly seasoned, slow braised and deep-fried, Carnitas make a flavorful and filling main course, but they are also used as ingredients in many other authentic Mexican dishes like tamales, tacos, tortas and burritos. Carnitas are tradition- ally served accompanied by cilantro, salsa and refried beans. 12 10 5 Minutes Minutes Servings Prep Time Cook Time INGREDIENTS 15 oz Bag Prepared Spring Salad Mix PREPARATION 3 Each: Red Onion And Red Bell Pepper, Sliced Heat the Del Real Foods® Carnitas by following the instructions on the package. Evenly divide Into Wedges salad mix onto 5 plates. Top each salad with red 5 Sliced Radishes onion, bell peppers, radishes and sliced avocado. Evenly divide and place Del Real Foods® Carnitas 2 Medium Ripe Avocados, Peeled And Sliced in the center of each salad. Drizzle with desired amount of citrus vinaigrette over entire salad. 15 oz. Package Del Real Foods® Carnitas Garnish with chopped cilantro and serve immedi- 18 oz Citrus Vinaigrette (See Recipe Below) ately. 6 Tsp Chopped Cilantro CITRUS VINAIGRETTE: CITRUS VINAIGRETTE: In small bowl, whisk Del Real Foods® Salsa De 1 1/2 Cups Del Real Foods® Salsa De Molcajete Roja Molcajete Roja and remaining dressing ingredi- ents together; blend well. Cover and refrigerate 1/2 Cup Olive Oil until ready to serve. Whisk dressing well before serving. 1/2 Cup Fresh Squeezed Orange Juice 1 Teaspoons Grated Orange Zest 1/4 Teaspoon Each: Salt And Minced Fresh Garlic © 2017 Del Real Foods.
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Slow Cooker Carnitas Makes: 10 Servings Prep Time: 20 Minutes
Slow Cooker Carnitas Makes: 10 servings Prep Time: 20 minutes Cook Time: 6 hours Southern Californians know a good taco when they see it, they can hold an avocado in their hands and know its exact moment of ripeness and they aren’t afraid to eat things like carne asada and carnitas. I live in San Diego, you see—the land of really great Mexican food pretty much everywhere you look. “Carnitas” is just a big, fancy Spanish word for braised, roasted pork. It is my husband’s absolute favorite Mexican dish. When cooked at a low heat for a long time, the pork shreds apart into tender chunks of meat that make a wonderful filling for tacos or burritos. CARNITAS 3 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 ½-inch pieces 2 medium garlic cloves, minced 1 tablespoon dried oregano (preferably Mexican) 1 tablespoon ground cumin 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 large yellow onion, cut into wedges FOR SERVING 20 corn tortillas, fried or warmed (see Tips) Fresh cilantro, sliced red bell pepper, sliced avocado, sour cream, salsa, tomato, cheese and/or lime wedges In a slow cooker, toss the pork with the garlic, oregano, cumin, salt and pepper. Place the onion wedges on top. Cover and cook on low heat for 6 to 8 hours, or until the pork is tender and pulls apart easily. Just before serving, transfer the pork to a cutting board. Shred the pork with two forks, discarding any fat that remains.
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Take out Menu Web
TACOS TORTAS All tortas are made with lettuce, tomato, mayonnaise, beans and avocado. Served TRADICIONALES OUR CHEF with rice and beans. Mexican Style American Style Cilantro & Onions Lettuce & Tomato RECOMMENDS Asada Grilled Steak $8 Pastor Marinated Pork $8 Chorizo Mexican Style Sausage $8 Asada Grilled Steak $ 2.4 Camarón Tropical Shrimp $3.5 Pollo Asado Grilled Chicken $8 Pastor Marinated Pork $ 2.4 Grilled shrimp, pico de gallo, avocado Pollo Deshebrado Shredded Chicken $8 Chorizo Mexican Style Sausage $ 2.4 and pineapple Carnitas Pork $8 Picadillo Ground Beef $ 2.4 Cochinita Pibil $3.5 Milanesa Breaded Steak $8 Pollo Asado Grilled Chicken $ 2.4 Braised pork with lime-pickled onions Shredded Beef Carne Deshebrada $8 Tinga de Pollo Chicken Tinga $ 2.4 and cilantro Lengua Beef Tongue $9 Carnitas Pork $ 2.4 Pescado Chipotle $3.5 Cochinita Pibil Slow Roasted Pork Lengua Beef Tongue Grilled tilapia and pico de gallo $10 $ 2.7 Torta Cubana $10 Tripa Tripe $ 2.7 garnished with red cabbage, avocado Milanesa, pastor, grilled vienna dog, Shredded Beef Carne Deshebrada $ 2.4 and chipotle sauce grilled pineapple, cheese, tomato, onion, Taco Campechano $ 3 cilantro, mayonnaise. Steak, chorizo, melted cheese Vegan Chorizo Taco $3 Delicious vegan chorizo served on a corn Add-ons $0.5 tortilla and garnished with your favorite Torta de pastor Shredded cheese / Sour Cream / Jalapeños toppings. A perfect match if you are into a healthy and happy eating! BURRITOS Chipotle Burrito B.Y.O. (Build Your Own) Burrito $7 Burrito Bowl $9 Literally build your own burrito! Pick your A bed of red rice, black beans and corn favorite meat and add any of the following topped with chicken, ground beef or steak ingredients: rice, beans, lettuce, tomato, and garnished with shredded lettuce, pico cilantro, onions, pico de gallo, black beans.
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STARTERS Soups & Salads BOWLS NACHOS TACOS BURRITOS FAJITAS
OPEN DAILY AT 11:00am Diego BoRo 774 N. Main Street • Springboro, Ohio NACHOS LOCALLYLOCALLY OWNED && OPERATEDOPERATED (937) 790-1800 TACOS Made on Waffle Fries - $1.00 CHEESE NACHOS.............Half $5.25 Full $7.50 Your choice of Ground Beef, Shredded Beef, Shredded Chicken, Chorizo or Pork Carnitas BEAN NACHOS.................Half $6.25 Full $8.99 (Add $.50 for Fajita Chicken or Steak) For soft tacos add $.25 BLACK BEAN NACHOS......Half $8.75 Full $11.75 ONE TACO............................................$3.15 soups & salads CHILI NACHOS...............Half $8.75 Full $11.75 THREE TACOS WITH 1 SOUR CREAM.........$9.25 GROUND BEEF NACHOS....Half $8.75 Full $11.75 STARTERS SIX TACOS WITH 2 SOUR CREAM............$17.95 ELSA’S BLACK BEAN SOUP..................... $3.99 SHREDDED BEEF NACHOS..Half $8.75 Full $11.75 ELSA’S CHILI...................................... $3.99 12 TACOS WITH 3 SOUR CREAM.............$35.50 CHORIZO NACHOS..........Half $8.75 Full $11.75 HOUSE SALAD.....................................$3.49 CHICKEN CHUNKS............................... $8.95 PORK CARNITAS NACHOS...Half $8.75 Full $11.75 Elsa’s version of the boneless wing in a home-style pepper FIELD OF GREENS breading tossed in your favorite Elsa’s Wing Sauce or naked. ELSA’S TACO SALAD..............................$9.95 CHICKEN NACHOS...........Half $8.75 Full $11.75 CHICKEN FINGERS....Small $7.50 or Large $10.50 A potpourri of good things in a molded flour tortilla brim- NACHOS GRANDE..............Half $9.75 Full $12.75 Breast meat strips, lightly breaded served with your choice ming with pico de gallo, lettuce, sour cream, black olives, Shredded beef, chicken, refried beans, Monterey jack and of honey mustard sauce or spice them up with one of our cheddar, Monterey Jack cheese and your choice of one cheddar cheese.
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View/Download Full Menu
Roasted $ Tomato Salsa 8 With chips - 4 Queso Dips Filled with rice, beans, cilantro and onion. White cheese sauces Choose burrito filling: with chips - 5 With chorizo - 7.50 Bean Camarón Shrimp With bacon and Al Pastor chipotle purée - 7.50 Spiced pork Pescado Pimento queso - 6.50 Fish With portobello Carnitas mushrooms - 6.50 Braised pork Nopal con With poblano peppers - 6.50 Frijol Negro With fried pinto beans - 6.50 Chorizo Pork sausage Cactus salad with With black beans - 6.50 black beans With fresh spinach - 6.50 Lengua Regular queso - 6 Beef tongue Calabazita Guisada Sautéed zucchini with corn, Carne Asada onions and poblano peppers Grilled steak Chicken Tinga Made To Order Pollo Asado Shredded chicken Grilled chicken Guisado de Res Barbacoa Beef tips stew Roasted shredded beef Each is made with one avocado. Additional avocado - 4 Tropical Mango chunks, pineapple chunks, lime juice, onion and habanero peppers. Served with yuca and plantain chips - 8 $4 Lox Guac Smoked salmon, chopped tomatoes, Super crispy corn tortilla Grilled onions, peppers, mushrooms and chopped red onions, cream cheese and topped with beans, cabbage, zucchini on a bed of rice with your choice capers. Served with bagel chips - 8 tomatoes and cotjia of protein, topped with cheese sauce. Smoky cheese. Choose a protein: Bacon, chopped onions, Arroz con Pollo chipotle peppers and salt - 8 Chicken Tinga Chicken - 9.50 Southwestern Steak Arroz con Carne Roasted corn, black beans Steak - 11 and pico de gallo - 7 Grilled Chicken Arroz con Camarón Traditional Al Pastor (Pork) Shrimp - 12 Chopped tomatoes, onions, Lengua jalapeños, cilantro and salt - 7 Arroz con Veggies Carnitas (Pork) Veggies - 9 Light The “traditional” served with Barbacoa Arroz con Chorizo Sausage - 9.50 sliced raw veggies - 7 Grilled Shrimp Kiss Your Mama Arroz con Carnitas Garlic, onion, arbol pepper and salt.
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Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2016 about the class carnitas (serves 8) recipe by Pati Jinich of Pati’s Mexican Table Unless otherwise noted, all recipes are by Mary Moe, Operations Manager at the Marquette Food Co-op • half a white onion peeled and taste coarsely chopped • 1 T lard vegetable shortening or oil • 1 ½ C water • 4 to 5 pounds boneless pork shoul- This class is not a comprehensive overview of Mexican street food. • 6 cloves garlic der or butt cut into 4-inch chunks, Instead, this class provides some basic Mexican influenced reci- • 1 t dried marjoram fat on! pes that can be the building blocks of making multiple easy and • 1 t dried thyme • ½ t kosher or coarse sea salt affordable meals. The ingredients are versatile and easy to obtain • 1 t freshly ground black pepper • 2 leaves bay and the techniques are simple to master. And like Mexican street • pinch cumin • 1 C freshly squeezed orange juice food, they are recipes you can reach for when you need something • 4 whole cloves stems removed • 2 T sweetened condensed milk fast, flavorful, and satisfying. • 1 T kosher or coarse sea salt or to Torta: Traditional Mexican sandwich served on a chewy roll, filled In the jar of a blender, place the water, onion, garlic cloves, marjoram, with garlic mashed black beans, chicken tinga, lime dressed slaw, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt.
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