Skip to main content
Print Friendly and PDF

Carnita Wraps with Green Salsa

Living in Florida, we miss out on local produce from other states. This is the case for Hatch chilis.
A couple of years ago I was able to get a few pounds at a local store in Orlando, but since then I haven't had any luck in fresh peppers. My wife was visiting family in New Mexico and brought me back a case of canned peppers.

1 pound pork tenderloin
1/2 teaspoon seasoning  salt
1/4 teaspoon garlic powder
1/2 teaspoon  onion powder
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon oregano
1 teaspoon brown sugar
1/2 teaspoon lime juice
1 tablespoon olive oil
1 teaspoon white balsamic vinegar

Begin by making the marinade for the pork. Combine all the spices, olive oil, lime juice and balsamic vinegar in a small bowl. Cut the pork into 1/2 inch cubes and place meat in a ziplock bag.
Add the spice mixture and let meat rest in the refrigerator for at least an hour.
Preheat a cast iron pan over medium heat and add meat mixture stirring occasionally for about 10 minutes. Check the temperature and when it reaches 145 degree, remove from heat. Allow to rest a few minutes before serving.

Green Salsa
1 can (1/2 cup) Hatch chilies
1/4 cup diced onions
2 cloves garlic
1 medium yellow tomato
1/2 cup chopped cilantro
1/4 teaspoon celery salt
1/2 tablespoon olive oil
1/2 teaspoon white balsamic vinegar

For the salsa, in a small pan add olive oil, onions and diced garlic. sauté vegetables until fragrant, about 5 to 6 minutes. Add the chilies and cook about 5 more minutes.
Add the diced tomatoes and the rest of the ingredients. remove from the heat and blend with a immersion blender. Chill until ready to use.

To assemble the wraps, add meat, lettuce, tomato and cheese, then top with the salsa.