Mexican Carnitas Bar!

3.79 from 23 votes

This bar is super fun, and relatively simple to throw together since you can use a mix of homemade and store-bought ingredients.

Prep Time30

Cook Time1 25

Total Time1 55

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Servings: Servings

Calories: 345kcal

1 recipe pork [Carnitas | https://www.halfbakedharvest.com/mexican-carnitas-bar/]
1 recipe french fries see below
1 recipe sweet potato rounds see below
1 recipe corn salsa see below
black beans
jalapeños or pickled jalapeños
1 recipe [pineapple pico de gallo | https://www.halfbakedharvest.com/hawaiian-carne-asada-fries-with-pineapple-pico-de-gallo/]
1 batch [guacamole | https://www.halfbakedharvest.com/pomegranate-guacamole-with-fried-plantain-chips/]
[sesame tomatillo salsa | https://www.halfbakedharvest.com/bulgogi-bbq-pork-tacos-with-charred-tomatillo-sesame-sauce-spring-onion-slaw/] and or salsa verde
warm corn or flour tortillas
[cilantro lime rice | https://www.halfbakedharvest.com/chipotle-mexican-steak-and-rice-burritos/]
shredded cheddar and pepper jack cheese
fresh cilantro + green onions

4 inch russet potatoes peeled (if desired) and sliced into thin 1/4- to 1/2 inch (thick) strips
2 tablespoons olive oil
1 1/2 teaspoons seasoned salt + 1 teaspoon pepper

Pre-heat the oven to 425 degrees F.
Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.

Preheat the oven to 425 degrees F.
Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Preheat the broiler to HIGH.
Place the corn, poblano peppers and jalapeno on a baking sheet. Broil for about 5 minutes or until the veggies are lightly charred all over. Remove from the oven and let cool slightly. Cut the corn kernels away from the cob and add to a bowl. Seed the poblano peppers and the jalapeno, then dice. Add to the bowl with the corn. Add the lime juice, cilantro and a pinch of salt, toss well. Taste and adjust salt as needed.