Carnitas Chilaquiles

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  • PREP TIME
    20 min
  • COOK TIME
    30 Min
  • SERVINGS
    6
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Carnitas Chilaquiles

I love making chilaquiles. I can experiment with a blank canvas of crispy tortilla chips and sauces with a sprinkle of various ingredients. Whatever my mood may be, I can go light with vegetables such as mushrooms and zucchini or I can go wild and add protein such as chicken, beef, shrimp or in this case, pork carnitas.

Carnitas Chilaquiles Ingredients

One thing is for sure, the more cheese and crema the better. With Cacique’s line of cheeses, cremas and shreds, my chilaquiles are taken to an entire new level. With the convenience of Cacique’s Four Cheese Blend, I can add a hint of manchego, Oaxaca, quesadilla and asadero cheeses without having to shred each one of them myself. A drizzle of Cacique’s Crema con Sal and a sprinkle of Cotija is the finishing touch to one of my favorite breakfast/brunch indulgences.
What is your favorite way to enjoy chilaquiles? Give my recipe a try. I guarantee you will love the spicy tang of each cheesy bite.

Carnitas Chilaquiles 5

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

WHAT YOU NEED:

Cotija
Cotija
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Four Quesos Blend Shredded Cheese
Four Quesos Blend Shredded Cheese
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Ranchero<sup>®</sup> Crema Con Sal
Ranchero® Crema Con Sal
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  • 5 large dried guajillo chiles, tops and seeds removed
  • 5 large dried California chiles, tops and seeds removed
  • 3 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chicken bouillon
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons grape seed oil
  • 6 cups corn tortilla chips
  • 1 pound cooked pork carnitas, shredded
  • 1/3 cup Cacique® Cotija Cheese, crumbled
  • ½ cup Cacique® Four Quesos Blend Shredded Cheese
  • Cacique® Crema con Sal
  • Cilantro for garnish

HOW TO MAKE IT:

  1. Toast dried chiles in a skillet for 3 minutes, turning frequently until chiles soften. Do not burn. Soak dried toasted chiles in medium bowl with enough water to cover; drain.
  2. Transfer soaked chiles to blender container. Add 1 cup water, garlic, vinegar, chicken bouillon, oregano and black pepper. Blend until smooth. Run sauce through a fine sieve to rid of any remaining dried chile skin pieces or seeds.
  3. Heat oil in a large cast iron skillet over medium heat. Add tortilla chips and stir carefully for 5 minutes until chips begin to brown. Carefully add ½ the sauce and 1/3 of the pork carnitas. Follow with ¼ cup shredded Four Cheese Blend. Stir carefully. Add remaining sauce 1/3 of the carnitas and remaining Four Cheese Blend; Cover, decrease heat and cook for 5 minutes more. Add remainder of carnitas, top with Cacique® Cotija Cheese, cilantro and Cacique® Crema con Sal.