Carnitas Oven Fries with Queso, Pico de Gallo, and Queso Blanco Recipe
This recipe features crispy oven-baked fries topped with flavorful carnitas, creamy queso blanco, and fresh pico de gallo. The slow-cooked pork shoulder is seasoned with cumin, oregano, and garlic, then shredded and combined with warm fries. Topped with a homemade cheesy queso and tangy pico de gallo, this dish is a perfect fusion of textures and Mexican-inspired flavors ideal for a hearty snack or meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Carnitas
- 2 1/4 – 2 1/2 lbs. boneless pork shoulder
- 2 tsp. dried oregano
- 1 tsp. dried cumin
- 2 bay leaves
- 1 tbsp. extra virgin olive oil
- 1 medium yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 serrano pepper, finely chopped (or jalapeño)
- 1 orange, cut in half
- Salt and pepper, to taste
Pico de Gallo
- 2 medium vine ripe tomatoes, diced
- 1/4 cup cilantro, chopped
- 1 small white onion, finely chopped
- Juice of 1 lime
- Salt and pepper, to taste
Queso Blanco
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 serrano pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cups whole milk + 2 tbsp.
- 2 tbsp. flour
- 2 cups Colby Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- Pinch of cayenne pepper
Fries
- Potatoes (quantity as desired for fries)
- Oil for tossing fries
- Salt and pepper, to taste
Instructions
- Prepare the Carnitas: Heat the olive oil in a large pan or Dutch oven over medium heat. Add the pork shoulder and brown it on all sides to develop flavor. Add the chopped yellow onion, minced garlic, serrano pepper, dried oregano, cumin, bay leaves, salt, and pepper. Squeeze the juice of the orange halves over the pork and then add the orange halves to the pan. Cover and simmer on low heat for 2 to 3 hours or until the pork is tender and easily shredded. Alternatively, this can be cooked in a slow cooker or an oven at 300°F for the same time. Once cooked, shred the pork with two forks and set aside.
- Make the Pico de Gallo: In a bowl, combine the diced tomatoes, chopped cilantro, finely chopped white onion, lime juice, salt, and pepper. Mix well and refrigerate to let the flavors meld until ready to serve.
- Prepare the Queso Blanco: In a saucepan over medium heat, sauté the finely chopped onion, minced garlic, serrano pepper, and red bell pepper until soft, about 5 minutes. Stir in the flour to make a roux and cook for 1-2 minutes. Gradually whisk in the milk and continue whisking until the sauce thickens. Lower the heat and add the shredded Colby Jack, sharp cheddar, and pepper jack cheeses, stirring until melted and smooth. Season with cumin, chili powder, cayenne, salt, and pepper to taste. Keep warm.
- Cook the Fries: Prepare potatoes by cutting them into fries. Toss with oil, salt, and pepper and bake in a preheated oven at 425°F for 25-30 minutes, flipping halfway through until golden and crispy.
- Assemble the Dish: Arrange the oven fries on a serving platter. Top with a generous layer of shredded carnitas, then drizzle the warm queso blanco sauce over everything. Spoon fresh pico de gallo on top as a bright, fresh contrast. Serve immediately while warm.
Notes
- For extra crispy fries, soak cut potatoes in cold water for at least 30 minutes before baking and dry thoroughly.
- You can make the carnitas a day ahead for better flavor development.
- Adjust the heat level in the queso and pico de gallo by modifying the amount of serrano or jalapeño peppers.
- Use leftover carnitas for tacos or burritos if you have any remaining.
- For a lower fat version, use reduced-fat cheeses and milk, and trim pork shoulder fat before cooking.
Keywords: carnitas, oven fries, queso blanco, pico de gallo, Mexican recipe, pork shoulder, baked fries, cheesy sauce, party food
