• 8 small tortillas, corn or flour (around 6″ / 12 cm rounds)
  • 3 cups shredded Pork Carnitas
  • 1 tbsp olive oil
  • 1½ cups grated cheese (I used Monterey Jack. See Note 1 for other suggestions)
  • 1¼ cups corn kernels, fresh, frozen or canned (drained) (I used frozen)
  • 1 tbsp olive oil
  • 1 punnet cherry tomatoes, diced (or 2 medium tomatos, deseeded and diced, around 1½ cups (Note 2))
  • 2 shallots / scallions, green part only, sliced
  • ½ lime, juice only (add more or less to taste)
  • Salt and pepper to taste
Garnish and toppings
  • Sour cream
  • Cilantro / coriander
  • Jalapeños, finely chopped
  • Avocado, diced
  1. Preheat oven to 180C/350F.
  2. Prepare either the Pork Carnitas
  3. Place the corn tortillas in the oven (I do it directly on the shelf) and bake for 3 to 5 minutes on each side, just to make them a bit stiff but not browned.
  4. Place a tortilla on a baking tray. Scatter ⅙th of the Pork Carnitas on the tortilla and top with Salsa (reserve some for Topping) then cheese. Place another tortilla on top and repeat, then again (so you end up with 3 layers of meat. Place the 4th tortilla on top. I don’t put anything on it, but you could sprinkle some cheese if you want.
  5. Repeat with remaining 4 tortillas.
  6. Bake for 10 minutes until heated through and cheese is melted (it does not take long).
  7. Remove from oven.
  8. Top with remaining Salsa and Toppings of choice (I used sour cream, avocado, jalapeño and coriander/cilantro)
  1. Heat 1 tbsp olive oil in a large pan over high heat. Add the corn and sauté for a couple of minutes until charred to your liking. (This step is optional)
  2. Allow to cool slightly, then toss with remaining Salsa ingredients.
Pork Carnitas
  1. Defrost (if using frozen), then heat 1 tbsp olive oil in a large fry pan over high heat.
  2. Add Pork Carnitas and cooking until the underside is golden brown (do not flip – Note 4).
  3. Remove from pan (scrape up all the brown bits) and set aside.