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Carnitas Gorditas with Creamy Chipotle Sauce

(5)
  5 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
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Switch up tradition and use Grands! biscuits to create gorditas. Pork, corn salsa and sour cream with chiles complete the fiesta of flavors.

Bake-Off® Contest 47, 2014
Holly Melville
Hesperia, California

Ingredients

3
tablespoons Crisco® Baking Sticks All-Vegetable Shortening
1
boneless pork sirloin roast or boneless pork shoulder roast (1 1/2 to 2 lb), trimmed of all visible fat, cut into bite-size pieces
1
bag (12 oz) frozen corn
1
can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
1
cup sour cream
2
to 4 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
3/4
cup salsa or pico de gallo salsa

Steps

  • 1 Heat oven to 450°F. Place shortening in ungreased 15x10x1-inch pan. Place in oven 2 to 3 minutes or until melted. Stir in pork, 1/2 teaspoon salt and 1/2 teaspoon pepper until coated; spread in single layer. Bake 8 to 10 minutes or until meat thermometer inserted in center of pork reads 145°F. Remove from oven; keep warm.
  • 2 Reduce oven temperature to 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.
  • 3 Microwave frozen corn as directed on bag. Cut open bag; set aside.
  • 4 Separate dough into 8 biscuits; press each biscuit to form 5-inch round. Place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until golden brown, changing positions of cookie sheets halfway through baking.
  • 5 Meanwhile, in small bowl, mix sour cream and chipotle chiles until well blended. In another small bowl, mix corn and salsa.
  • 6 Spread each biscuit round with 2 tablespoons chipotle sour cream. Top with about 1/3 cup pork and 1/4 cup corn salsa. Serve warm.
  • 1 Heat oven to 450°F. Place shortening in ungreased 15x10x1-inch pan. Place in oven 2 to 3 minutes or until melted. Stir in pork, 1/2 teaspoon salt and 1/2 teaspoon pepper until coated; spread in single layer. Bake 8 to 10 minutes or until meat thermometer inserted in center of pork reads 145°F. Remove from oven; keep warm.
  • 2 Reduce oven temperature to 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.
  • 3 Microwave frozen corn as directed on bag. Cut open bag; set aside.
  • 4 Separate dough into 8 biscuits; press each biscuit to form 5-inch round. Place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until golden brown, changing positions of cookie sheets halfway through baking.
  • 5 Meanwhile, in small bowl, mix sour cream and chipotle chiles until well blended. In another small bowl, mix corn and salsa.
  • 6 Spread each biscuit round with 2 tablespoons chipotle sour cream. Top with about 1/3 cup pork and 1/4 cup corn salsa. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
930mg
39%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014
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