Huevos Rancheros crossed with Chilaquiles (salsa simmered corn tortillas) topped with avocados, sour cream, candied jalapenos, cheese and more! Gluten free to boot!
4 cups smoky chipotle and tomatillo salsa (I used homemade salsa, use whatever is your favorite type.)
2-3 cups leftover pulled pork or chicken
12 corn tortillas, stacked and cut into 1-1/2 inch squares
Neutral Oil (such as canola, vegetable) or peanut for frying
2 cups refried beans, heated
4 eggs (or six if you're serving small portions), fried in butter
1 cup crumbled cojita or feta cheese (You can substitute grated Monterey Jack if desired or necessary.)
1 ripe avocado, halved, scooped from the shell and sliced
½ of a sweet onion, peeled and finely diced
sour cream or Greek yogurt (How about you make your own?)
candied jalapenos, preferably (If you haven't made them yet, this is the time!) or jarred jalapenos
chopped fresh cilantro
Optional: hot white rice
Heat 2-inches of oil to 350°F in a heavy bottomed skillet over medium high heat. If you don't have a deep-frying thermometer, you can tell the oil has reached the proper temperature when it looks streaky in the pan and a piece of tortilla dropped into it forms many bubbles around the edges immediately. Fry the corn tortillas in batches, stirring frequently, until golden brown and crisp. This should take between 3 and 5 minutes. Use a slotted spoon to transfer the chips to a paper towel lined plate. Sprinkle lightly with salt and set aside.
In a heavy-bottomed skillet over medium heat, stir together the pulled pork (or chicken) and the salsa and bring to a simmer. When it reaches a simmer, gently toss in the fried tortillas. Allow to simmer for about 2-3 minutes, or just until the tortillas begin to soften a little. Remove from the heat.
Lay out four (or six) serving plates. If you're using the rice, mound a scoop of rice into the center and press down in the middle to make a well. Divide the refried beans between the plates and then divide the simmered tortillas and meat between the plates. Top each serving with a fried egg, cheese, onion, chopped cilantro, sour cream, and finally the avocado slices. Serve with lime wedges to squeeze over the top. Dig. In.
If you have bird-like appetites, this serves six.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/03/23/hot-texmess/