Pork Cheek Chilaquiles Recipe

Paradise Pork Cheek Chilaquiles

Makes 4-6 servings

2 (1-pound) packages Fantasma’s Finest Pork Cheek Meat

2 bottles of your favorite beer

1 (1-ounce) package taco seasoning

Vegetable oil, for deep frying

10-12 your favorite corn chip (we like yellow, red, or blue Yoli Corn Tortillas; we also tested this recipe with Yoli Tortilleria Totopos)

Salt, to taste

1(16-ounce) bottle of Fantasma's Finest Tomatillo Salsa

4-6 Barham Family Farm Eggs (available in our retail store)

Smoked paprika, for garnish

Mexican crema, for garnish

Crumbled Mexican queso fresco, cilantro, smoked paprika, wedges of lime, for garnish

In a slow cooker, cook pork cheek meat with beer and taco seasoning on LOW for 8 hours. Drain meat from braising liquid and shred.

Cut tortillas into quarters with a sharp knife. Heat oil in a pan to 350° to 375°F. on a meat thermometer. Carefully fry, turning chips and placing on a paper towel-lined baking sheet. Use a slotted spoon to flip the chips then remove from the oil. Salt the chips while hot.

In a deep skillet, heat salsa and ½ pound meat until warm. Add a handful of chips and cook over medium heat until the chips soak up the salsa and begin to get soft.

In a non-stick skillet sprayed with vegetable oil, cook a sunny side up egg over medium-low heat.

To assemble: Place chips in sauce on a plate, top with an egg and sprinkle of paprika. Add crema, cheese, cilantro and wedge of lime to the dish. You will likely have leftover meat. Buy more salsa and tortillas and repeat on a loop!