Chilaquiles

• 1 package corn tortillas
• 1 package whole wheat tortillas
• 10 radishes sliced thin on mandoline
• 1 cup cotija cheese crumbled
• 2 lime wedged
• 1 pork belly skin on
• kosher salt As needed
• black pepper As needed, freshly ground
• 7 dried New Mexican chile peppers de-seeded, toasted
• 7 dried guajillo chiles de-seeded, toasted
• 10 cans tomatoes
• 3 yellow onion diced
• 15 cloves garlic
• 4 jalapeno chilies
• 1 teaspoon smoked paprika
• 2 tablespoons chipotles in adobo

1. 1. Cut tortillas into triangles and deep fry until crispy.
2. 2. Place chips in large bowl and cover with sauce. Mix in pork, transfer serving size into saute pan.
3. 3. Top with Cheddar cheese and melt in oven.
4. 1. Toast chiles in a dry pan and rehydrate by submerging in warm water for 30 minutes.
5. 2. Blend all ingredients until smooth.
6. 3. Bring to a boil and simmer for one hour.
7. 4. Strain through fine mesh sieve and reserve.
8. 1. Score skin and season with salt and pepper.
9. 2. Roast pork belly, skin-side up at 400u0b0F for 90 minutes.
10. 3. Increase temperature to 500u0b0F and cook for 20 minutes until skin is browned and crisped.
11. 4. Remove from oven, rough chop and set aside.
12. 1. To serve, garnish with radishes, Cotija cheese and limes.

corn tortillas, whole wheat tortillas, mandoline, cotija cheese, lime wedged, pork belly skin, kosher salt, black pepper, chile peppers, guajillo chiles, tomatoes, onion, garlic, jalapeno chilies, paprika, chipotles

Taken from www.yummly.com/recipe/Chilaquiles-2262931 (may not work)