Chilaquiles Recipe
verde dunked tortilla chips, carnitas, avocado crema
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Ingredients
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Chilaquiles Base
Carnitas
Avocado Crema
Garnishes
Method
Preparing the Carnitas
- 1
Cook the Pork
In a slow cooker, add the pork shoulder, quartered onion, smashed garlic cloves, cumin, salt, black pepper, bay leaf, and water. Cook on low for 8 hours or until the pork is tender and shreds easily.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Discard any excess fat and the bay leaf.
Making the Avocado Crema
- 3
Blend the Ingredients
In a blender, combine the ripe avocados, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust the salt to taste.
Assembling the Chilaquiles
- 4
Prepare the Chips
In a large skillet, heat the green salsa over medium heat until warm. Add the tortilla chips and gently toss to coat them in the salsa.
- 5
Add Carnitas
Add the shredded carnitas to the skillet with the tortilla chips and salsa. Gently mix to combine, allowing the chips to soak up some of the salsa.
- 6
Plate and Serve
Serve the chilaquiles on plates, drizzling the avocado crema on top. Garnish with chopped cilantro, crumbled feta or cotija cheese, and sliced radishes.