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Stacked Tortilla Pie with Carnitas Recipe

Stacked Tortilla Pie with Carnitas Recipe

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Ingredients

Count

Nutrition

7859

Calories

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Ingredients:

Serving

2 lb boned pork shoulder or butt
1 onion (about 1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 tsp cumin seed
1 cup chicken broth or water
2 cans (19 oz. each) red chili sauce
2 or 3 canned chipotle chilies
1 bag (1 lb.) frozen corn kernels
1 red bell pepper (3/4 lb.), stemmed, seeded, and chopped
1/2 cup chopped fresh cilantro
salt
8 flavored or plain flour tortillas (10 in. wide )
2 cups shredded mexican cheese blend
1 cup (about 5 oz.) crumbled cotija or feta cheese
1 firm-ripe avocado (about 6 oz.)
cilantro sprigs

Directions:

Trim and discard excess fat from pork. Cut pork into 1/2-inch cubes.
In a 5- to 6-quart pan, combine pork, onion, garlic, cumin seed, and 1/2 cup broth. Cover, bring to a boil over high heat, and cook 10 minutes. Then boil, uncovered, stirring often as liquid evaporates and a brown film forms on pan bottom, 5 to 12 minutes. Add another 1/2 cup broth, stir browned bits free, and stir often until liquid evaporates again, 3 to 6 minutes. Add 1 can red chili sauce and stir browned bits free, then reduce the heat to simmering and cover.
Meanwhile, remove seeds and veins from chilies, then rinse and finely chop.
Add corn and red bell pepper to pork. Then stir in chilies to taste. Simmer until meat is tender enough to pull apart, about 1 1/4 hours total; stir often. Remove from heat and mix in chopped cilantro. Add salt to taste.
Pour remaining red chili sauce into a rimmed pan (at least 10 in. wide). Dip 1 tortilla in sauce, turning to coat each side, and lay in a round casserole or ovenproof platter, 12 to 14 inches wide. Cover tortilla with about 1/7 (about 1 cup) of the pork sauce. Sprinkle with 1/4 cup Mexican cheese blend and 2 tablespoons cotija cheese. Repeat steps, ending with a tortilla on top. If making up to 1 day ahead, cover and chill pie, remaining chili sauce, and the cheeses separately.
Bake tortilla pie, covered, in a 350° oven for 25 minutes (1 hour if chilled). Uncover and continue to bake until hot in center (140° on a thermometer), about 20 minutes. Sprinkle with the remaining Mexican cheese blend and bake until it melts, about 5 minutes longer.
Meanwhile, peel, pit, and slice avocado. Also heat remaining chili sauce. Drizzle about 1/4 cup of the sauce over the tortilla pie. Garnish with avocado slices, remaining cotija cheese, and cilantro sprigs. Cut into wedges. Offer remaining chili sauce to spoon onto portions to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7858.65 Kcal (32903 kJ)
Calories from fat	3591.02 Kcal
		% Daily Value*
Total Fat	399g	614%
Cholesterol	769.52mg	257%
Sodium	4179.27mg	174%
Potassium	13765.15mg	293%
Total Carbs	751.68g	251%
Sugars	38.77g	155%
Dietary Fiber	42.58g	170%
Protein	279.78g	560%
Vitamin C	343.7mg	573%
Vitamin A	6.8mg	227%
Iron	131.2mg	729%
Calcium	1942mg	194%

Amount Per 100 g
Calories	269.25 Kcal (1127 kJ)
Calories from fat	123.03 Kcal
		% Daily Value*
Total Fat	13.67g	614%
Cholesterol	26.36mg	257%
Sodium	143.19mg	174%
Potassium	471.62mg	293%
Total Carbs	25.75g	251%
Sugars	1.33g	155%
Dietary Fiber	1.46g	170%
Protein	9.59g	560%
Vitamin C	11.8mg	573%
Vitamin A	0.2mg	227%
Iron	4.5mg	729%
Calcium	66.5mg	194%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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