Chilaquiles with Rib
A hearty Mexican breakfast of crispy tortilla chips simmered in a rich tomato sauce, topped with tender shredded pork rib, black beans, cheese, and fresh garnishes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 550
- Protein
- 30g
Ingredients
- 6 cups tortilla chips
- 2 cups cooked pork rib, shredded
- 2 cups tomato sauce
- 1 cup black beans, cooked
- ½ cup white onion, chopped
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled
- 4 wedges lime wedges
Instructions
- 1
In a large skillet, heat 1 tbsp oil over medium. Add 1/4 cup chopped onion and cook until soft, about 3 minutes.
- 2
Pour in 2 cups tomato sauce and bring to a simmer. Cook until slightly thickened, about 5 minutes.
- 3
Add 6 cups tortilla chips and gently toss to coat. Cook until chips soften slightly but still hold shape, about 2 minutes.
- 4
Stir in 2 cups shredded pork rib and 1 cup black beans. Cook until heated through, about 3 minutes.
- 5
Serve immediately, topped with remaining 1/4 cup onion, 1/4 cup cilantro, and 1/2 cup cotija cheese.
- 6
Garnish with lime wedges for squeezing over the top.
Tools you’ll need
- large skillet
- spatula
- knife
- cutting board
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