Pork Chilaquiles
Servings 1
Equipment
- Cast Iron Skillet
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!