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Pork Chilaquiles

Pork Chilaquiles

My kids went back to school today after 5 snow days + 1 holiday 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 have always wanted to try making chilaquiles but for some reason haven’t. I decided that today was the day! I found a recipe over at Kitchen Cat that sounded perfect. I made the pickled onions yesterday so they would be ready for today’s lunch. I used the leftover Cuban pork roast and it tasted so amazing with the salsa verde. I baked the tortilla chips to make them a little more healthy and to also allow them to get really crispy. I heated up the pork along with the salsa then added the baked chips and coated them with the pork sauce. I topped it all off with lots of fresh cilantro, avocado, tomato, jalapeno, pickled onions, and cotija cheese. 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! It was pretty amazing. 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

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 a bit of vegetable oil lightly over both sides of each tortilla. Stack the tortillas then cut them into halves then quarters. Place them on the prepared baking sheet. Season the top of the tortilla chips with sea salt, to taste.

Pork Chilaquiles

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: Be careful and 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.

Pork Chilaquiles

Top with lots of fresh cilantro, avocado, tomato, jalapeno, pickled onion, and cotija cheese. Serve immediately for crisper chips. Enjoy!

Pork Chilaquiles

Pork Chilaquiles

Pork Chilaquiles

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Mexican
Servings: 1
Author: Pam - For the Love of Cooking

Ingredients

  • 2 corn tortillas
  • 1-2 tsp vegetable oil
  • 1/3 cup salsa verde
  • 1/2 cup shredded Cuban pork roast
  • Fresh cilantro leaves
  • Avocado diced
  • Tomato diced
  • Jalapeno diced
  • Pickled Onions
  • Cotija cheese crumbled
  • Serve with lime wedges hot sauce, and sour cream if desired

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 a bit of vegetable oil lightly over both sides of each tortilla.
  • Stack the tortillas then cut them into halves then 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: Be careful and 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!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

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5 Comments

  1. 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.

  2. Yeah
    I am back to receiving your postings.
    Looks like a great dish and something different from the norm.

  3. 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!