- 1 tablespoon plus 1 teaspoon olive oil
- 2 large heads garlic
- 3 flour tortillas, recipe follows
- 1 cup carnitas, recipe follows, slightly warmed, or at room temperature
- 6 tablespoons grated Anejo cheese
- Green Chile Paste, recipe follows
Preheat oven to 325 degrees.
Reduce the oven temperature to 300 degrees.
When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.
Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.
Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.