Baked Carnitas Tacos

Just because our weather is getting warmer, it doesn't mean we don't find ourselves craving the ooey gooey recipes that comprise comfort food for us. Late spring and early summer are great times for using the oven for short stints - a half hour or less - to take our meals to comfort food status. This week, we're featuring a couple of recipes just like that. To round out our offerings, we're putting some excellent carnitas tacos in the oven for a bit to crisp them up, help them hold their shape, and melt that glorious cheese before it reaches your plate.

I highly recommend making this with leftover carnitas. I will make them with a 8-10 pound picnic roast at times and this is the next day menu plan nearly every time. You can use a different kind of bean if you prefer or skip them. I like the added fiber, texture, and visual interest they add to the filling. Adobo sauce adds a smokey kick of heat to this mix. If it packs too much of a punch for you, you can use the same amount of a mild salsa. Just don't skip it, as you do not want the filling to dry out as you bake it in the hot oven. You can use white or whole wheat flour tortillas or white or corn tortillas. They all work. And if you don't have a Mexican blend of cheese, favor a sharp cheese like cheddar or something spicy like pepper jack.

The salad pictured consists of roasted sweet potatoes tossed with chopped tomatoes, black beans, corn, and chopped red onion in a light chile verde dressing. That said, chips with salsa and/or guacamole work beautifully with this fun and quick meal. Enjoy!