Pork Chilaquiles
My kids went back to school today after five snow days, and boy was my house quiet this morning. I’ll be honest, I enjoyed the peace. I also really enjoyed making myself whatever I wanted for lunch today. I found an easy chilaquiles recipe on Kitchen Cat, so I adapted it and made this pork chilaquiles recipe using leftover Cuban pork roast, salsa verde, and pickled onions. I can’t even tell you how good this meal tasted while sitting in front of the fire with absolutely no interruptions. Also, I didn’t have to share it with anyone! The only thing that would have made this lunch even better is if I had topped it with a poached egg. Guess what I am making for lunch tomorrow?
Pork Chilaquiles
Ingredients:
- 2 corn tortillas
- 1-2 tsp vegetable oil
- ⅓ cup salsa verde
- ½ cup shredded Cuban pork roast
- Fresh cilantro leaves
- Avocado, diced
- Tomato, diced
- Jalapeno, diced
- Pickled Onions
- Cotija cheese, crumbled
Serving Options:
- Lime wedges
- Hot sauce
- Sour cream
How to Make Pork Chilaquiles
Click here for the Cuban pork roast recipe.
Click here for the quick pickled onion recipe
Preheat the oven to 350 degrees. Coat the center of a baking sheet with olive oil cooking spray. Sprinkle some sea salt over the baking sheet.
Brush vegetable oil lightly over both sides of each tortilla. Stack the tortillas, then cut them in half, then into quarters.
Place them on the prepared baking sheet. Season the top of the tortilla chips with sea salt to taste.
Bake until the tortilla chips begin to sizzle and turn brown and crisp, about 4-5 minutes. Flip each chip over, then rotate the pan, then continue to bake until the chips are crisp and golden brown, about 2-3 minutes more. Side Note: Keep an eye on the chips while they bake because they can burn quickly.
Heat the salsa verde in a cast-iron skillet over medium heat. Add the pork and cook until warmed through, about 2 minutes.
Add the baked chips and quickly coat with sauce.
Top with lots of fresh cilantro, avocado, tomato, jalapeno, pickled onion, and cotija cheese.
Serve immediately for crisper chips. Enjoy!
Equipment
Ingredients
Chilaguiles:
- 2 corn tortillas
- 1 tbsp vegetable oil
- ⅓ cup salsa verde
- ½ cup shredded Cuban pork roast
- Fresh cilantro leaves
- Avocado diced
- Tomato diced
- Jalapeno diced
- Pickled Onions
- Cotija cheese crumbled
Serving Options:
- Lime wedges
- Hot sauce
- Sour cream
Instructions
- Click the link up above for the Cuban Pork Roast recipe.
- Click the link up above for the Quick Pickled Onion recipe
- Preheat the oven to 350 degrees. Coat the center of a baking sheet with olive oil cooking spray. Sprinkle some sea salt over the baking sheet.
- Brush vegetable oil lightly over both sides of each tortilla.
- Stack the tortillas, then cut them in half, then into quarters.
- Place them on the prepared baking sheet. Season the top of the tortilla chips with sea salt to taste.
- Bake until the tortilla chips begin to sizzle and turn brown and crisp, about 4-5 minutes.
- Flip each chip over and rotate the pan then continue to bake until the chips are crisp and golden brown, about 2-3 minutes more.
- Side Note: Keep an eye on the chips while they bake because they can burn quickly.
- Heat the salsa verde in a cast-iron skillet over medium heat. Add the pork and cook until warmed through, about 2 minutes.
- Add the baked chips and quickly coat with sauce.
- Top with lots of fresh cilantro, avocado, tomato, jalapeno, pickled onion, and cotija cheese.
- Serve immediately for crisper chips. Enjoy!
Have never heard of this, let alone tasted one….it looks very tasty and comforting!
When the recipe basically is “reheat the meat, add stuff and eat,” that’s the perfect lunch! Glad the kids got to go back to school, at least until the next storm hits. It looks like you’re having the kind of January we usually have.
Yeah
I am back to receiving your postings.
Looks like a great dish and something different from the norm.
there are so many things to love about this dish, not the least of which is cotija cheese which i’m obsessed with right now. bravo!
Sweet! Everything about this is just so right.