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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. corn tortillas
- 1 pkg. whole wheat tortillas
- 10 radishes (sliced thin on mandoline)
- 1 cup cotija cheese (crumbled)
- 2 lime (wedged)
- 1 pork belly (skin on)
- kosher salt (As needed)
- black pepper (As needed, freshly ground)
- 7 dried New Mexican chile peppers ( de-seeded, toasted)
- 7 dried guajillo chiles (de-seeded, toasted)
- 10 cans tomatoes
- 3 yellow onion (diced)
- 15 cloves garlic
- 4 jalapeno chilies
- 1 tsp. smoked paprika
- 2 Tbsp. chipotles in adobo
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Directions
- 1. Cut tortillas into triangles and deep fry until crispy.
- 2. Place chips in large bowl and cover with sauce. Mix in pork, transfer serving size into sauté pan.
- 3. Top with Cheddar cheese and melt in oven.
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