Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon kosher salt
3-4 pounds chuck roast
2 tablespoons canola oil
2 1/2 cups orange juice
1 ball Pizza Dough
1 cup tomatillo salsa
12 ounces mozzarella, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 jalapeno, thinly sliced
2 green onions, sliced
Diced avocado, for serving
For the chipotle avocado mayonnaise:
1-3 chipotle peppers, rehydrated in hot water
1 avocado, pitted and chopped
1/4 cup mayonnaise
1/4 cup Greek yogurt
Juice of 1 lime
1/4 teaspoon salt
Yields 3-4 servings.
To make the spice rub, combine chili powder, cumin, oregano and salt in a small bowl. Sprinkle the spice rub over the chuck roast, rubbing in thoroughly on all sides.
Heat canola oil in a Dutch oven or large pot over medium high heat. Add chuck roast and sear both sides until browned, about 2 minutes per side. Add orange juice. Cover and roast until tender and falling apart, about 3-4 hours. Shred the meat before returning to the pot with the juices.
Heat olive oil in a medium skillet over medium high heat. Add onion, bell pepper and jalapeno and cook until tender and golden, about 5-6 minutes.
To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor and set aside.
Preheat oven to 475 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with semolina or cornmeal, roll out pizza dough into a thin rectangle. Transfer to prepared baking sheet or pizza pan.
Spread tomatillo salsa over the top, leaving a 1-inch border. Top with mozzarella and onion mixture. Place into oven and bake for 12-15 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top. Top with shredded carnitas, chipotle avocado mayonnaise, green onions and avocado. Cut the pizza into squares and serve immediately.