Wash potatoes no need to dry, extra water helps steam them. Poke them in random places with a fork, wrap in foil and roast until tender, usually about 45 min to an hour. Once cooked let them cool at room temp.
Once cooled enough to the touch to handle, cut them in half and scoop out some of the potato flesh leaving some. Reserve potato flesh for another day.
Fill skins starting by adding the carnitas and the cheeses. Put back in oven (broiler setting is ideal) until pork crisps back up and cheeses melt beautifully.
Once out of the oven drizzle with mexican crema and garnish with scallion, cilantro, and lime.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.