Chilaquiles

Name: Chilaquiles
Ingredients: 1 package corn tortillas; 1 package whole wheat tortillas; 10 radishes sliced thin on mandoline; 1 cup cotija cheese crumbled; 2 lime wedged; 1 pork belly skin on; kosher salt As needed; black pepper As needed, freshly ground; 7 dried New Mexican chile peppers de-seeded, toasted; 7 dried guajillo chiles de-seeded, toasted; 10 cans tomatoes; 3 yellow onion diced; 15 cloves garlic; 4 jalapeno chilies; 1 teaspoon smoked paprika; 2 tablespoons chipotles in adobo

16 ingredients

12 steps

Ingredients

1 package corn tortillas
1 package whole wheat tortillas
10 radishes sliced thin on mandoline
1 cup cotija cheese crumbled
2 lime wedged
1 pork belly skin on
kosher salt As needed
black pepper As needed, freshly ground
7 dried New Mexican chile peppers de-seeded, toasted
7 dried guajillo chiles de-seeded, toasted
10 cans tomatoes
3 yellow onion diced
15 cloves garlic
4 jalapeno chilies
1 teaspoon smoked paprika
2 tablespoons chipotles in adobo

Directions

1

1. Cut tortillas into triangles and deep fry until crispy.
2

2. Place chips in large bowl and cover with sauce. Mix in pork, transfer serving size into saute pan.
3

3. Top with Cheddar cheese and melt in oven.
4

1. Toast chiles in a dry pan and rehydrate by submerging in warm water for 30 minutes.
5

2. Blend all ingredients until smooth.
6

3. Bring to a boil and simmer for one hour.
7

4. Strain through fine mesh sieve and reserve.
8

1. Score skin and season with salt and pepper.
9

2. Roast pork belly, skin-side up at 400°F for 90 minutes.
10

3. Increase temperature to 500°F and cook for 20 minutes until skin is browned and crisped.
11

4. Remove from oven, rough chop and set aside.
12

1. To serve, garnish with radishes, Cotija cheese and limes.

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