Lupita's Tlayudas

Recipe courtesy Chuck Hughes

• Ready In: 40 mins
• Serves: 4

Ingredients

• Grilled Pork Chops

•  about 20  dried arbol chile
• 1  tablespoon/ 15 ml olive oil
•  salt
• 4  boneless pork chops

• Tlayudas

• 4  oversized flat tortillas
• 2  tablespoons/ 30 ml  lard (optional) or 2  duck fat (optional)
• 1⁄2  cup/ 125 ml  refried black beans, pureed
• 1  avocado, sliced
•  hot sauce
• 1  cup/ 250 ml grated  oaxaca cheese

• Optional Garnishes

•  shredded lettuce
•  onion, shopped
•  tomatoes, diced
•  fresh cilantro, chopped
•  salsa

Directions

1. Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
2. For the grilled pork chops:
3. In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
4. For the tlayudas:
5. Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
6. Meanwhile, thinly slice the pork chops.
7. Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.
8. Cook's Note:
9. Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.