Beat Bobby Flay-Vos Rancheros
INGREDIENTS
GREEN CHILE
2 oz. each poblano, Anaheim, jalapeño, and serrano chilies
½ c. tomatillo
¼ lbs. pork shoulder
¼ c. pork lard
8 oz. canola/vegetable oil
½ c. red onion
½ c. yellow onion
½ c. garlic
2 c. pork stock (or roasted chicken stock works)
1 bunch cilantro
½ Tbsp. cumin
½ Tbsp. coriander
¼ c. scallions
Kosher salt, to taste
½ c. masa harina, to texture
PICO DE GALLO (verde style)
¼ c. tomatillos
¼ c. green tomato
¼ c. yellow onion
¼ c. jalapeño
1 Tbsp. serrano
1 bunch cilantro
1½ limes
¼ bottle El Yucateco Green Habanero Hot Sauce (green one)
Kosher salt, to taste
REFRIED BLACK BEANS
1 12-16 oz. can black beans
¼ c. pork lard
½ c. yellow onion
2 Tbsp. garlic
½ c. pork stock
Kosher salt, to taste
OTHER INGREDIENTS FOR ASSEMBLY
1½ Tbsp. micro cilantro
1 c. queso Oaxaca
1 c. queso fresco
1 16-ct. package flour tortillas (Guerrero Fresh Rich Flour Tortilla, Tortilla de Harina)
1 12-16 ct. package corn tortillas (El Milagro brand)
4 eggs
Butter, for cooking a perfect sunny up egg
DIRECTIONS
GREEN CHILE
First, char all peppers and tomatillos over an open flame and then place in a sealed container to steam and release the skin. Once cool, remove skin and deseed. Reserve. Cube pork shoulder and liberally season with salt. In a heavy-bottom pan, sear the pork in a small film of the lard and canola oil. Once golden brown, remove pork and reserve. Add to the pot the onion and garlic and get a deep caramelization. Then add in the reserved pork, chilies, pork stock, and cilantro. Toast the spices and add to the pot. Bring to simmer and cook gently for 20-30 minutes. Once pork is tender, remove it and use a stick blender to pulse the green chile until chunky. While at a simmer, slowly whisk in a small amount of the masa harina to add texture. Add pork back in and season with salt.
PICO DE GALLO (Verde Style)
Small dice tomatillo, green tomato, and onion. Reserve into medium mixing bowl. Brunoise chillies. Add to the mixing bowl. Finely chiffonade cilantro. Add to mixing bowl. Juice the limes. Season the pico with salt and lime juice.
REFRIED BLACK BEANS
Open and rinse beans. Strain excess water. Reserve. Heat lard in a medium saucepan until nearly smoking. Chop the onion and smash the garlic, then add to the saucepan. Get a deep and fast golden brown on the onion and garlic. Add ¾ can of beans and reserve the rest for finishing the dish. Add in the pork stock and bring to simmer. Cook for 10-15 minutes, or until the liquid has nearly all evaporated. Using a stick blender, blend the beans until chunky but slightly smooth. Add in the reserved beans and bring to a simmer. Season with salt and keep hot.
ASSEMBLY AND PLATING
Lightly fry eight corn tortillas and place two on each of four plates. Top with refried beans and cheese. Cover each plate with one flour tortilla and pour on the green chile. Cook one egg over easy and lay it on top. Add pico de gallo to preference, then garnish with micro cilantro and rest of beans. Serves four.
