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Ingredients
US|METRIC
4 SERVINGS
- 8 flour tortillas (6-inch, triangle cut, fried and seasoned with salt and table grind black pepper)
- 96 floz refried beans (prepared, hot, see recipe below)
- 1 lb. pulled pork (prepared, hot)
- 1 lb. queso chihuahua (grated OR queso Fresco/Cotija cheese)
- 1/2 cup pico de gallo (avocado, fresh, see recipe below)
- crema mexicana (As needed dollap lime)
- cilantro (As needed pinch micro)
- 1 lb. bacon (or back fat, 1/4” diced)
- 1 Spanish onion (large, yellow, 1/4” diced)
- 1 large carrot (1/4" diced)
- 1 lb. black beans (dried, soaked overnight in water, drained)
- 4 cloves garlic (minced)
- 1 chipotle chile in adobo sauce (rough chopped)
- 1 Tbsp. epazote (or a couple of sprigs)
- 1/2 tsp. cumin
- 1 Tbsp. tomato paste
- 2 floz lime juice (fresh squeezed)
- salt
- black pepper
- 1 1/2 qt. water
- 2 cups chicken broth (or pork broth)
- 1/2 cup cilantro (chopped)
- 1/4 cup red onion (1/8 inch dice)
- 1 lime (fresh squeezed)
- 1 jalapeno chile (medium, or small Serrano, finely chopped)
- 3 medium tomatoes (seeded, 1/8 inch diced)
- green onion (As needed, approximately 2 each, very fine bias cut)
- 1 tsp. cilantro (fine chopped)
- 1 1/2 tsp. kosher salt
- 2 avocados (ripe, 1/8 inch diced)
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Directions
- 1. ON top center of chips evenly spread queso Chihuahua
- 2. Evenly spread refried black beans leaving edges empty
- 3. In center of chip, evenly place pulled pork
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