Chilaquiles

16Ingredients

3Hours

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SERVINGS:

1 package corn tortillas

1 package 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 teaspoon smoked paprika

2 tablespoons chipotles in adobo

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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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