Let me start by telling you how my mind works. Or more appropriately, I should say how my mind doesn’t work. Literally speaking. This was originally supposed to be a recipe for Peruvian Arroz con Pollo (Chicken with Rice), but somewhere along the way it all fell apart.
I had the ingredients neatly lined up on my kitchen counter waiting to be used. Then, during my daily grocery store stroll (between work shopping and personal shopping I can officially say I live at the supermarket) I spotted the most gorgeous, sexy, dark purple potatoes in the produce aisle. They had my name written all over them – and I’m pretty sure it was Spanish. “Natali-yahhhh.”
My initial thought was to throw them into the arroz con pollo since I’ve seen lots of variations of Peruvian rice and potato dishes. But then I thought I should keep them separate and showcase them on their own. That’s when it all started to go down hill. My mind began racing and I started thinking of a ridiculous amount of ideas, as if I had never seen a potato before. The.entire.car.ride.home.
One thought led to another, which led to another, which led to…three days later.
I literally spent three days pondering over these darn little spuds until my brain broke down and completely stopped working all together. At that point, I had no idea what to do with them.
I gave it a rest for a while until it finally hit me – flatbread! Hmmm, or maybe potato salad. Ok, flatbread.
Typically, I would be too embarrassed to admit that these are the types of problems I face, but because I have an end result like this one, I’m beginning to think it’s a good thing that my brain stops working every now and then.
…although, I’m fairly certain my husband would beg to differ.
My local grocery store has a great pizza counter where I purchased my dough from. A lot of local pizzerias also sell good dough for just a couple dollars.
- Purple Potatoes, sliced 1/8 inch thick
- Hot peppers (or mild if you prefer)
- Cilantro, chopped
- Avocado, diced
Pork Carnitas Recipe
Pork carnitas means “little meats” in Spanish. This is a very delicious, flavorful and inexpensive way to prepare pork, but make sure you allow yourself time since you want to cook it on low heat for several hours to get that fork tender meat. You could also prepare it in a crock pot if you prefer.
- 2 lb bone-in pork shoulder
- 1 onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 3-4 adobe chipolte peppers
- 1 can chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- olive oil
- salt and pepper
Preheat oven to 250 degrees.
Heat olive oil in a large dutch oven and season pork liberally with salt and pepper. Add pork and brown on all sides. Remove pork from pot and add onions, scrapping up all the brown bits. Add garlic, cumin and oregano to pot and cook for a minute longer.
Add chipolte peppers, chicken stock and pork back to pot. Cover pot and cook for about 7-8 hours or until the pork is fork tender. In crock pot cook on low for about 8 hours or on high for 4-5 hours.
Queso Sauce Recipe
- 1 tbs butter
- 1 tbs flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 tbs Tabasco sauce
- salt and pepper
In small-medium sauce pan melt butter. Add flour, whisk and cook for a few minutes to create the roux. Whisk in milk and cook until the milk begins to thicken into a sauce and coats the back of a spoon. Turn heat off and add cheese slowly. Add Tabasco sauce (for flavor, not heat — but you can add extra if you would like the heat). Add salt to taste.
Assemble the Flatbread
For the flatbread, first roll out dough on a floured surface. Place the dough on a pizza stone or if you do not have a stone, place on the back side of a baking sheet. Arrange potatoes, corn and peppers on the top of the dough. Cook in a 450 degree oven for 10 minutes. Remove from oven, add pork and cook for about 5-10 minutes longer or until the dough is cooked. Remove from oven, top with chopped cilantro and diced avocados and serve with cheese sauce.