Lunch of carnitas, bolillos, chilies and garlic

Add sauce, onion and cilantro

This carnitas lunch will leave you wanting more! Run to the kitchen to prepare this Mexican food recipe, because it combines two classics: carnitas tacos and lonches!


enough vegetable oil
enough Oaxaca cheese
1 kilo of meat
4 bolillos, halved
2 tomatoes, for the sauce
1 tomato, for the sauce
1/4 onions, for the sauce
1 clove of garlic, for the sauce
2 serrano chiles, for the sauce
2 tablespoons olive oil, for the sauce
enough sea salt, for the sauce
1 tablespoon apple cider vinegar, for the sauce
onion to taste, finely chopped
cilantro, finely chopped, to taste


Heat some cooking spray in a frying pan. Add the Oaxaca cheese and pork carnitas. Cook for 3 minutes or until cheese is lightly browned.

Place the bolillo on the carnitas with cheese and turn. Cover and cook for 3 minutes on each side to brown the bread. Booking.

In another pan, roast the tomato, tomato, onion, garlic clove and serrano peppers until they begin to color and are soft.

Place the vegetables in the molcajete little by little and begin to mash. Season with grain salt, add the oil and vinegar. Integrate and reserve.

Serve the slice of carnitas and add the martajada sauce, onion and cilantro.