Cooking Instructions
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Step 1
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.
Step 2
In the same frying pan, over medium-high heat, heat up 4 Tbsp of
Oil (1/4 cup)
. Add
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.
Step 3
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).
Step 4
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.
Step 5
Transfer the remaining
Oil (2 Tbsp)
into a heatproof bowl for future use, leaving about 4 Tbsp of oil in the pan.
Step 6
Bring the pan over medium-low heat, crack the
Eggs (6)
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)
and
Ground Black Pepper (to taste)
. Repeat this process on the remaining eggs.
Step 7
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)
, and
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)
.
Step 8
Use a spatula to transfer the fried egg onto the stack. Sprinkle with
Ricotta Cheese (1 cup)
and
Fresh Cilantro (1 bunch)
. Serve immediately.
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