beef essentials: unique carnitas tart

How To Make beef essentials: unique carnitas tart

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  PREP/PREPARE
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  You will notice that I am rather light on the spices. That is because the carnitas beef recipe I am using is well spiced. If you are using some bland shredded beef, you will need to load up on the spices, like: cumin, cayenne, paprika, etc. Here is the carnitas shredded beef recipe that I used: https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-spicy-carnitas-beef.html
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  I experimented with several types of crust. What I was going for was something flaky, buttery, and that melts in your mouth. In the end, I went back to my Cordon Bleu roots, and made a Pâte Brisée crust… perfect. You can use any piecrust dough you desire; even store-bought. However, if you are looking for a Pâte Brisée recipe, here is mine: https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/pate-brisee-hors-doeuvre-cups.html?r=1
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  You will need an ovenproof tart pan (ceramic or metal), or similar container. I picked mine up at Williams-Sonoma (I am a big fan of Bill’s). It measures 9-inches (23cm) in diameter.
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 450f (230c).
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  Oil or butter your tart pan.
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  Roll out your piecrust of choice, on a lightly-floured surface.
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  Add the bottom pie crust to the tart pan.
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  Use a fork to poke holes in the bottom of the dough.
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  Chef’s Note: Poking holes in the dough is called docking, and will keep the dough from rising as it cooks.
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  Place in the preheated oven, and bake until it begins to brown, about 6 – 8 minutes.
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  Remove from the oven, and allow to cool for about 10 minutes.
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  Add the Swiss cheese to the bottom of the tart.
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  Cover with the refried beans.
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  Add the cheese to the carnitas beef, and add to the tart.
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  Roll out the dough for the top of the tart.
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  Add to the top, poke a few holes to allow the steam to escape, and brush with a bit of melted butter.
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  Place into the oven, and bake until the filling is hot, and the crust brown, about 15 – 18 minutes.
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  PLATE/PRESENT
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  Cut into wedges, and serve with some rice, a bit of sour cream, salsa, and a lime wedge. Enjoy.
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  Keep the faith, and keep cooking.
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