Mexican Benedicts Recipe

Season and braise

Pat the pork cubes dry and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. In a heavy ovenproof pot or Dutch oven over medium-high heat, warm 2 tbsp lard or oil. Sear pork in batches until browned on all sides, 6–8 minutes per batch. Return all pork to pot.

Add aromatics and braise liquid

Add the 4 smashed garlic cloves, 2 bay leaves, the juice of the orange (press the halved orange into the pot), and 2 cups water. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven. Braise until tender, about 2 to 2.25 hours.

Shred and crisp

Remove pork and discard bay leaves. Shred pork with two forks. Reduce braising liquid on the stove over medium-high heat until syrupy (about 8–10 minutes) and toss shredded pork in a couple spoonfuls of the reduced liquid. For crispy edges, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes until browned, or pan-fry in 1 tbsp oil until edges are crisp.

Preheat oven to 425°F (220°C). Toss the diced potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 3/4 tsp kosher salt, and 1/4 tsp black pepper on a baking sheet in a single layer. Roast for 20–25 minutes, tossing once, until golden and tender. Keep warm until assembly.

Prepare chiles

Heat a dry skillet over medium heat. Toast the ancho and guajillo chiles for 20–30 seconds per side until aromatic but not burnt. Remove stems and seeds (if not already removed), then soak toasted chiles in 1 cup hot water for 15 minutes until soft. Reserve soaking liquid.

Sauté aromatics

In a saucepan, heat 1 tbsp vegetable oil over medium heat. Add 1/2 cup chopped tomato, 1/2 cup chopped onion, and 2 garlic cloves; cook until softened and lightly caramelized, about 6–8 minutes.

Blend sauce

In a blender, combine the soaked chiles (drained, but include a couple tbsp of the soaking liquid if needed), the sautéed tomato-onion-garlic, 1 tsp cocoa powder, 2 tbsp almonds or 2 tbsp peanut butter, 1 tsp brown sugar, 1/4 tsp cinnamon, 1 tsp chipotle in adobo, 1 tsp vinegar, and 1 cup chicken or vegetable stock. Blend until very smooth, adding up to 1/4 cup more stock or chile soaking liquid to reach a saucy consistency.

Simmer and finish

Return blended sauce to the saucepan and simmer gently for 8–10 minutes to meld flavors. Season with 1/2 tsp salt and more sugar, vinegar, or chipotle to taste. If too thin, simmer a few more minutes; if too thick, thin with stock. Keep warm.

Toast tortillas

Warm a skillet over medium heat and melt the 1 tbsp butter or add oil. Briefly warm each corn tortilla 20–30 seconds per side until pliable and slightly charred at edges. Stack and keep wrapped in a clean towel to stay warm (2 tortillas per serving).

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer; add 1 tsp vinegar. Crack each egg into a small cup. Using a spoon, stir the simmering water to create a gentle whirlpool and slip an egg into the center; poach for 3–3.5 minutes for a runny yolk (or longer to preference). Remove with a slotted spoon onto a paper towel briefly to drain. Repeat for all eggs.

Place two warm tortillas on each plate. Divide shredded carnitas evenly over the tortillas (about 3/4 cup per stack). Spoon a couple tablespoons of roasted potatoes beside or on top of the carnitas as desired.

Place a poached egg on top of each tortilla stack (one egg per stack). Spoon 2–3 tablespoons of warm mole sauce over the egg and carnitas, enough to coat but not drown.

Sprinkle each serving with crumbled queso fresco (about 1–2 tbsp per plate), sliced green onions, and chopped cilantro. Serve with lime wedges and optional hot sauce on the side. If desired, offer additional mole on the side.