[Serves 1]

INGREDIENTS

1 cup salsa rojo (recipe below)

2 eggs

1 cup braised pork butt (recipe below)

1 pkg. tortillas, fried

1/2 cup guacamole (recipe below)

1 Tbsp cotija cheese

1 cup pinto beans in salsa rojo, cooked (recipe below)

Cilantro, chopped

[Beans]

1 bay leaf

Dried pinto beans

2 white onions, roasted

3 jalapeños, roasted

6 garlic cloves

Salsa rojo to cover

METHOD

Soak pinto beans in water for 24 hours. Put beans and the water they’ve been soaking in, into a heavy pot with onions, jalepeños and garlic and cook until tender. Strain and put beans in a hotel pan and cover with salsa rojo. Bake in the oven at 300°F for 45 minutes uncovered until beans set.

[Salsa Rojo]

8 cups whole peeled organic canned tomatoes

1 large onion

2 Tbsp fennel seed

1 Tbsp dried oregano

1 Tbsp chili flakes

1 Tbsp cumin

1 jalapeño, roasted

1/4 cup sherry vinegar

8 garlic cloves, crushed

METHOD

Slice onions and start sweating with garlic and hard-roasted jalepeños. Once translucent, add vinegar and canned tomatoes to the onion mixture and stir. Add in dried spices and herbs and allow to simmer for 1 hour. Blend and season with salt.

[Braised Pork Butt]

1 pork butt, about 4 lbs.

1/4 cup dark molasses

1 can Coca-Cola

1/4 cup salt

Water

[Spice Rub]

1 Tbsp dried oregano

1 Tbsp cayenne
1 Tbsp all spice

1/4 cup chili powder

1 tsp smoked paprika

1 Tbsp fennel seed

1 Tbsp garlic powder

1 Tbsp onion powder

1/4 cup ancho chili

1 Tbsp salt

1 Tbsp pepper

METHOD

Put pork butt in large hotel pan; score the fat and rub with spice mix. Add sugar, molasses and salt. Put over burners or grill and add Coca-Cola and water to cover the meat. Bring to a boil and cover. Bake in an oven at 275°F until tender, about 5 hours.

[Guacamole]

1/2 cup olive oil

1 bunch cilantro, chopped

1 Tbsp lemon juice

1 red onion, chopped

Salt & pepper to taste

METHOD

Combine all ingredients and mash together. Serve.

METHOD

In a small skillet, heat salsa rojo and crack two eggs into the sauce. Add braised pork. Cook until eggs set on the bottom of the pan, then broil until eggs finish cooking. In a serving bowl, place heated beans in the bottom and then pour egg, sauce and pork mixture over the beans. Top with fried tortillas, guacamole, cotija cheese and cilantro.