Pulled Pork Chilaquiles Recipes

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CHILAQUILES WITH CHORIZO



Chilaquiles with Chorizo image

Provided by Amy Finley

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

6 ounces Mexican-style pork chorizo (recommended: Reynaldo's)
1 tablespoon vegetable oil
3 cups Stovetop Salsa, recipe follows
Tortilla Chips, recipe follows
4 ounces Cheddar, grated
4 ounces Monterey Jack, grated
1/2 cup sour cream
1 small red onion, finely diced
1/4 cup chopped fresh cilantro leaves
6 Roma tomatoes
1 large yellow onion, root removed, peeled, and halved
1 jalapeno, stemmed
2 cloves garlic, peeled
1 teaspoon salt
1 cup loosely packed fresh cilantro leaves and stems
1 teaspoon salt
Freshly ground black pepper
3 cups canola oil
36 corn tortillas, cut into 8 wedges
Salt
Sweet paprika

Steps:

  • Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
  • In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
  • In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
  • In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.

QUICK AND EASY PULLED PORK BURRITOS



Quick and Easy Pulled Pork Burritos image

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Provided by Chef Kevin

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Steps:

  • Pour beans into a pot and bring to a simmer over medium-low heat.
  • Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
  • Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g

PORK & TORTILLA CASSEROLE (CHILAQUILES DE PUERCO)



Pork & Tortilla Casserole (Chilaquiles de Puerco) image

You can take a short cut by using unsalted corn chips ready made. This is not a hot, spicy recipe but you can heat it up by using hotter peppers and mixing some hot salsa

Provided by Bergy

Categories     Lunch/Snacks

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

8 corn tortillas, cut in half then into 1/2 " strips
2 lbs boneless pork shoulder, fat removed and cut into 1 1/2 inch cubes
2 medium onions, sliced thinly
1 teaspoon salt
water
1/2 cup vegetable oil
2 frsh poblano chiles, roasted,seededand deveined or 2 anaheim chilies
2 cloves garlic, minced
1/2 teaspoon cumin
1 (13 ounce) can tomatillos, undrained,chopped
1 cup cream
1/4 cup cilantro, coarsley chopped
1 cup monterey jack cheese, shredded
1 cup mild cheddar cheese, shredded
6 tomatoes, slices cut in half
1/2 cup light sour cream or 1/2 cup single cream
fresh sprigs cilantro

Steps:

  • Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute.
  • Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F.
  • Mix cheeses in a small bowl.
  • Shred the pork (use 2 forks).
  • Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes.
  • Garnish with tomatoe slices and sour cream.

PULLED PORK CHILAQUILES



Pulled Pork Chilaquiles image

No one expects a dish this delicious while camping. By preparing the pork at home, cooking over the fire is kept to a minimum. Store leftovers in the cooler, and then reheat and serve with a fried egg for a breakfast that will fuel your adventures all day.

Provided by Ashley Baron Rodriguez

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
½ (16 ounce) jar tomatillo salsa
1 cup chicken stock
8 cups tortilla chips
2 ½ cups shredded aged Cheddar cheese (such as Beecher's Flagship)
2 cups citrus-braised pulled pork

Steps:

  • Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
  • Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 840.5 calories, Carbohydrate 51.7 g, Cholesterol 173.9 mg, Fat 48.1 g, Fiber 3.2 g, Protein 48.9 g, SaturatedFat 22.5 g, Sodium 1968.3 mg, Sugar 3.9 g

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