Yield: Serves four very generously or six with bird-like appetites
- 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
- 1/2 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
- lime wedges
- 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.