Chilaquiles

By Chef Edward Brumfield |

Ingredients

Chilaquiles
2c fried tortilla
1/2 c black beans
1/2c pulled pork
2T poblano salsa
1/4c Pickled vegetables
2 eggs
Cilantro for garnish
1 T

Tortilla
1 qt maseca
1 qt room temperature water


Beans
1# dried black beans
6 qt chicken stock
1/4c vegetable oil
2c onion small dice
1 T garlic minced
1c small diced bell pepper
1 c poblano pepper
2 c crushed tomato
1 T oregano
2 T cumin
Salt TT

Pulled Pork
1 pork butt
2 cups roasted poblanos
1/2 cup fresh squeezed lime juice
1 cup Spanish onion diced
2 T garlic minced
3 T ground chipotle powder
1/2 chopped cilantro
Salt TT

Poblano salsa
10 poblanos
5 Spanish onion, peeled quartered
4 jalapeno
15 tomatillo
Salt

Directions

chiaquiles.jpg

Chilaquiles
In a large saute pan on medium high heat add black beans, pulled pork and poblano salsa for 2 minutes add pickled vegetables and tortilla chips season with salt. Cook for about 4 minutes making sure to saute frequently, reserve in a bowl. In a non stick pan on medium heat add butter when melted crack eggs and season with salt. Cook sunny side up until egg whites are opaque. Add egg to the bowl garnish with cilantro and serve. 

Tortilla
Mix until a smooth dough forms about 4 minutes by hand. Roll 1 oz ball's and flatten in tortilla press. Place on a hot pan for 30 seconds then flip for 30 more seconds flip over once again and reserve in cloth. Once you are finished cut the tortillas in quarters and fry until crispy. 

Beans
Soak black beans in cold water overnight. In a large rondeau add oil on a medium high heat add onions, garlic, bell peppers, poblanos and sweat until soft add oregano and cumin. Add tomatoes and cook for 5 minutes add beans and cook for 1 hour and 30 minutes .

Pulled Pork
Roast the poblanos in the oven for 7 minutes in 500 degree oven. Remove seeds and stem and place in a blender and puree until smooth, add lime juice, onion, garlic, chipotle powder, cilantro and salt. Rub over pork butt and let sit over night. Roast in 250 degree oven for 6 hours. Test if meat is tender enough to pull. Let cool until it is manageable to touch. Once cooled shred into chunks and reserve. 

Poblano Salsa
Roast poblanos, onions, jalapeno, and tomatillo roast in 475 degree oven for 10 minutes. Remove seeds from jalapenos and poblanos. Puree all until smooth and reserve.