Carnitas Carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans ("frijoles refritos"). Pork carnitas are traditionally made using the heavily marbled, rich boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a
Chimichanga Chimichanga Chimichanga (; ) is a deep-fried burrito that is popular in Tex-Mex, Canadian, and Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, beans, "machaca" (dried meat), "carne adobada" (marinated meat), "carne seca" (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied by salsa, guacamole, sour cream or cheese. Debate over the origins of the chimichanga is ongoing. The words "chimi" and "changa" come from two Mexican Spanish terms: "chamuscado" (past participle of the