1. In a clad skillet (don’t use cast iron because you will be deglazing) add the carnitas and any juice from the carnitas. Add the vegetable stock, shallots, garlic, onion powder, and black pepper. Stir well. Cover and Sauté at low heat for about 15-20 minutes and extract as much flavor as possible in the stock. Remove from heat. Strain the meat from the liquid and set stock aside. Return the meat to the skillet and brown slightly to remove some of the excess moisture. With tongs remove the meat into a bowl and set aside. Add the wine to the skillet and deglaze the pan at low heat and cook half the wine off , while stirring with a heat proof rubber spatula. Scrap all the yummy brown material from the skillet. Return the stock to the skillet and simmer at medium low heat and reduce a bit more. 2. In a separate container, mix corn starch with a bit of water and make a roux. Slowly add to stock and thicken into a gravy. Return meat to skillet and mix thoughly. 3. Split bollitos lengthwise and stuff with meat mixture. Add slices of avocado and pico de gallo. 4. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
