Lupita'S Tlayudas - cooking recipe

Ingredients

Grilled Pork Chops
about 20 dried arbol chile
1 tablespoon/ 15 ml olive oil
salt
4 boneless pork chops
Tlayudas
4 oversized flat tortillas
2 tablespoons/ 30 ml lard (optional) or 2 duck fat (optional)
1/2 cup/ 125 ml refried black beans, pureed
1 avocado, sliced
hot sauce
1 cup/ 250 ml grated oaxaca cheese
Optional Garnishes
shredded lettuce
onion, shopped
tomatoes, diced
fresh cilantro, chopped
salsa

Preparation

Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
For the grilled pork chops:
In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
For the tlayudas:
Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
Meanwhile, thinly slice the pork chops.
Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.
Cook's Note:
Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.