Celestial Stag Chilaquiles

These chilaquiles are out of this world! They're made with tender shredded pork, a flavorful tomato sauce, and a blend of four different dried chiles. The chiles are toasted before being simmered in water, which gives them a deep, smoky flavor. The sauce is then thickened with masa harina, which gives it a rich, velvety texture. These chilaquiles are sure to become a new favorite!

I first had these chilaquiles at a small restaurant in Mexico City. I was immediately hooked on their unique flavor. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making these chilaquiles ever since, and they've always been a hit with my friends and family.

Prep time: 30 | Cook time: 60 | Serves: 4

Ingredients

• 1 lb. pastured pork shoulder, cooked and shredded
• 1 14-oz. can diced tomatoes, drained
• 1/2 cup chopped white onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• ¼ cup dried guajillo chiles
• ¼ cup dried ancho chiles
• ¼ cup dried pasilla chiles
• ¼ cup dried chipotle chiles

Instructions

1. Remove stems and seeds from chiles and tear into pieces.
2. Toast chiles in a hot pan until fragrant, about 1 minute.
3. Bring 4 cups water to a boil in a medium saucepan.
4. Add toasted chiles to boiling water and simmer until softened, about 20 minutes.
5. Use an immersion blender or regular blender to puree chiles with 1 cup of the cooking water until smooth.
6. Heat 2 tablespoons of rendered pork fat or avocado oil over medium heat in a large skillet.
7. Add onions, green bell peppers, and red bell peppers and sauté until softened, about 5 minutes.
8. Add shredded pork and sauté until warmed through.

Why It Works

• The combination of four different dried chiles gives the sauce a complex, flavorful flavor.
• Toasting the chiles before simmering them in water brings out their smoky flavor.
• Using masa harina to thicken the sauce gives it a rich, velvety texture.
• Shredded pork adds a tender, juicy texture to the chilaquiles.