You can find this recipe at El Restaurante.
Makes 12 servings
Recipe courtesy of The Idaho Potato Commission (idahopotato.com)
The Casuelitas:
4 oz. lard
4 c. masa harina flour for tamales
2 c. warm water
2 t. salt
2 t. baking powder
4 c. mashed Idaho® potatoes
4 c. queso quesadilla cheese, grated
1½ t. Twang Brand lime salt
2 t. salt
1 t. chipotle powder
2 t. garlic salt
Combine the lard, masa, salt and baking powder in a mixer fitted with the paddle attachment.
Slowly add the warm water, mix well until the mixture is smooth. Add the remaining ingredients and mix well.
Shape the dough into cups. Fry at 375ºF until crisp.
Serve with either Shredded Pork Carnitas (recipe below) or roasted grilled vegetables with crumbled Mexican cotija cheese and garnished with chopped cilantro.
The Carnitas:
6 lbs. pork Boston butt (boneless)
1 each Sazon Goya seasoning
1 T. Mexican oregano
1 cu. blood orange juice
2 c. orange juice
1 c. lime juice
½ c. chopped garlic
4 c. canola oil
2 T. chipotle pepper powder
½ c. tomato paste olive oil
1 c. BBQ sauce
Trim pork shoulder, cut into 2" cubes. Combine remaining ingredients; marinate pork (refrigerated) overnight in this mixture.
The next day, blot pork off. Preheat oven to 300ºF. Roast in a roasting pan with 1 cup of marinade for ½ hour; cover with parchment and then foil, add tomato paste mix well. Continue cooking 1 hour to 1½ hours until tender. Cool slightly, then shred with 2 forks. When all pork is shredded add juices from pan to shredded pork mix, mix well.
At serving time: Lightly brown shredded pork in a little olive oil. Mix in the BBQ sauce.
Season to taste and serve.