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Autumn weekend morning. You have coffee, you don't have to go anywhere, and, ideally, there are no relatives at home. So today we're making a breakfast strata with carnitas and poblano. Crispy pork, eggs, melted cheese, and bread that soaks up all the deliciousness. Just be careful who you serve it to, because if you make it for your relatives, they might start saying, "Oh, we should eat this every Sunday." You shouldn't. They shouldn't be hanging around here. Sundays are a great time, Max. I want to do nothing. I want to be in my pajamas. I want to drink more coffee than usual during the week. I want to sit on the sofa. You don't want anything to
happen and bother you. And relatives are sometimes a part of that. Although I have to admit, if he's watching, my brother-in-law Brian is coming over from Canada today. He will be here in about 3 and a half hours. I can't wait for him to arrive. This is the guy we love. So, here's what we do. I make this with carnitas. You can easily replace them with bacon, Italian sausage, or something else. And here's my approach to carnitas. This is vacuum-packed pulled pork that I made about a month and a half ago. This, as you can see, is half a pound, as stated on the packaging. That's the beauty of pulled pork. You prepare a whole bunch of it. Let it cool down. Arrange in packages.
Vacuum seal and just throw it in the freezer. And when you want it, you get it. An hour ago it was frozen. Now it is ready to use. Or you can go to the store and buy ready-made pulled pork or carnitas. It's more expensive, and you actually have to know how to cook it yourself. No smokehouse needed. You can do this in the oven. I'll leave the recipe in the description. I've said enough already. Here's what we'll do. We'll brown the pork until crispy, take it out, prepare the vegetables, take them out, make the egg mixture, add it to the bread, let it sit, put it in a mold, bake it, and eat it like it's Sunday morning when no one is around. While the pan is heating up, we add a little oil and this pulled pork, which
turns into carnitas, becoming crispy. I know it doesn't look like much yet, but just wait. Oh, and you can smell the smoke from it. It's been in the smoker for a long time, but you don't have to have one to make this. Pulled pork in a slow cooker or oven -you'll be so glad you have it in your freezer. Okay, this will take you 5-6 minutes. Divide into smaller pieces, let fry until crispy, turn over, continue frying. I abandoned that stupid wooden spatula because it's impossible to turn, but look, see this crust? This is when your pork turns from pulled pork into wonderful carnitas. Right now, as it is, in a tortilla with sour cream, salsa verde, a few other ingredients, and chopped onions-it would be delicious, but in this state,
my dears, it's something incredible. So, I'm just taking it apart. Think about how people will eat it. You want them to be, you know, individual, bite-sized pieces. It's inconvenient for people to eat the steak in one big lump, so divide it into smaller pieces, this way you get more crunch, which is great. It will simply be very delicious. OK. Ideally. Let's take this out. Oh. And send the vegetables to the pan. And since the pan is a little dry, let's add a little more oil and our vegetables. And here's what we have. We have poblano, as I promised. I
don't know if I mentioned onions, but of course onions. And this is a serrano pepper. You can use jalapeño, but this one is spicier and won't be too noticeable. It would just be very appropriate here. So we send everything inside. It will take about 6-7 minutes for them to soften well, because they won't soften much after the oven, so let's do it now. Stir a little, continue cooking, and I'll be back. They look great. So let's do this. A little more oil, some cumin and smoked paprika. That's it. And mix.
Oh my God. They are perfect. We remove them and start with the eggs. And the egg part, oddly enough, starts with eggs. The recipe is below, but I use six pieces. And ts-s. Damn it. And not a shell. Oh. Let's try again. Not the shell, but the whole egg. Oh my God. Okay, let's add salt and pepper. And you can beat it. Beat the eggs well before adding the other ingredients. Everything, ready. Now add milk, sour cream and quickly whisk. Take a whisk and some cheese. I use Monterey Jack. I'll put most of it here, but leave a little for later. And I think you guessed it: our vegetables, meat, these wonderful pieces, and yesterday's bread.
By the way, if you don't have stale bread-it was a baguette-just break the loaf into pieces and put it in the oven at 120-135 degrees for 20 minutes, until it becomes that way. And it goes inside. Mix everything. Mix very well. Look, look. My God The goal is to get everything mixed well, so that the bread is soaked in this custard-like mixture. Yes, we get the form. This is the one I use, a small detachable mold. Line them with parchment paper, because no matter how tightly the zipper closes, I've noticed that they leak.
I also noticed that if you crumple it up, it fits better, okay? So, let's do it and fill it in. When it looks like this, the mixture is almost to the brim. Cover with foil and refrigerate for an hour or overnight. And that's it. Now forget about it. If you want to stay overnight, of course, please do. And by the way, it makes Sunday mornings a lot easier. Just wake up, sprinkle some more cheese and pop it in the oven. We'll only leave it for an hour because I can't wait, and because it's not Saturday night, but does it matter?
You'll like it no matter how I prepare it. Well, that's all. Looks nice, I would say. Okay, is it really beautiful? I don't know. Well, it's a little sticky right now, but let's do it like this. Let's add some green onions here, a little surprise inside, and some more cheese on top. Yes, the oven is preheated to 175 degrees. We send everything for 45-50 minutes. See you later. Well, that's it Look at this. Okay, let's take it out of the mold and see how to make it even better.
It is hot. Very. That was my goal. This is my dream. That's exactly what I wanted. And can I do that? Wait. Done. Look how beautiful it is. This is exactly what you should serve on Sunday morning-not for your relatives, but for yourself. If it had stood longer, it would have sliced better, but we don't care. We'll cut and see what happens. We cut. Come on, collaborate with me. Like this. Just look at this. Wow. It would set better if it stood, but I'm impatient and can't wait. Wow.
Look here. That's another conversation. So, here's what we do Let's take this piece and put it here. Oh my God. And then we do that and admire the carnitas That's right. Everything is here. Look at this toasted carnitas crust, on poblano. That's it, ladies and gentlemen, and it's morning. Are you satisfied, friends? OK. Just one piece. Just one bite. We don't need more. Don't miss Serrano. Don't forget about serrano. I could add it too. Oh my God. By the way, if you want, you can add some sour cream and salsa here.
I think I'll just continue as is. Well, thank you for being with us. You can add sour cream, but I'll eat it like this because I like it. And I think it will be even better the next day. So prepare the day before. Let it cool. Then cut off a piece and heat it in the oven. You won't regret it.
