In a frying pan over medium-low heat, heat up 2 Tbsp of
Oil (2 Tbsp)
. Add the
Refried Beans (1 cup)
, and heat up for about 1-2 minutes. Remove from the heat, transfer to a bowl and set aside.
In the same frying pan, over medium-high heat, heat up 4 Tbsp of
Oil (1/4 cup)
Canned BBQ Pulled Pork (2 cans)
to the hot pan and toss, allowing it to fry until the edges become caramelized and crispy, about 5 minutes. Stir often to avoid sticking on the bottom. Transfer to a separate bowl and set aside.
In a separate frying pan over low heat, pour 1 1/2 cups of
Oil (1 1/2 cups)
. When the oil is heated up, carefully lay the
Yellow Corn Tortillas (6)
and fry until golden brown on one side (about 30 seconds).
Use tongs to gently flip over the tortilla and fry the other side until golden brown. Transfer to a paper towel and set aside. Repeat this process on the remaining corn tortillas. Add more oil for frying if necessary.
Transfer the remaining
Oil (2 Tbsp)
into a heatproof bowl for future use, leaving about 4 Tbsp of oil in the pan.
Bring the pan over medium-low heat, crack the
into the pan and fry until the whites are set all the way through and the yolk is still runny (about 3 minutes), or to your preferred doneness. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Repeat this process on the remaining eggs.
While the eggs are cooking, begin assembling your plate. On a serving plate, in this order, stack the prepared tortilla, refried beans, pulled pork,
Tomatillo Salsa (1 cup)
Yellow Onion (1)
. You can also add
Jalapeño Peppers (to taste)
to add some heat to your stack,
Lettuce (to taste)
for extra crunchiness, and
Sour Cream (to taste)
Use a spatula to transfer the fried egg onto the stack. Sprinkle with
Ricotta Cheese (1 cup)
Fresh Cilantro (1 bunch)
. Serve immediately.