Things You'll Need:
- 2 tsp. salt , plus more for the tortillas
- paper towels
- tongs
- cooking pots
- saucepans
- 1 - 2 cups fresh tomatillo salsas
- measuring spoons
- cutting boards
- 3 radishes - stemmed and diced
- 1 1/2 lb. pork butts - cut into 1-inch cubes
- measuring cups
- shredded cabbages (for garnish)
- 1 tbsp. canola oil - plus 1/4 cup for frying the tortillas
- wooden spoons
- 1cup chicken broths
- chef's knives
- sauté pans
- 12 corn tortillas
- 1/2 lb. queso cotija (aged Mexican cheese) or mild feta cheese
- 2 15 oz. cans refried black beans
- Shredded Cabbages (for Garnish)
- Chef's Knives
- Chef's Knives
- Cooking Pots
- Cutting Boards
- Measuring Cups
- Measuring Spoons
- Saucepans
- Tongs
- Wooden Spoons
- Paper Towels
- Paper Towels
- Paper towels
- Saucepans
- Measuring cups
- 1 tbsp. canola oil - plus 1/4 cup for frying the tortillas
- 1 1/2 lb. pork butts - cut into 1-inch cubes
- sauté pans
- 12 corn tortillas
- 2 15 oz. cans refried black beans
- 1/2 lb. queso cotija (aged Mexican cheese) or mild feta cheese
- 2 tsp. salt , plus more for the tortillas
- 3 radishes - stemmed and diced
- 1 - 2 cups fresh tomatillo salsas
- 1cup chicken broths
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Step 1
Heat the chicken broth, 2 cups water, 1 tbsp. oil, 2 tsp. salt, and pork over medium-high heat in a pot large enough to hold the pork in a single layer. Simmer, stirring occasionally, until the liquid evaporates and the pork is crisp and easily pierced with a fork.
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Step 2
Remove the pork and place on a cutting board. Using two forks, shred the pork into thin strips.
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Step 3
Keep the pork warm while you prepare the beans and tortillas.
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Step 4
Heat the beans, 1 tsp. salt and 4 tbsp. water in a saucepan over medium heat. Stir occasionally to prevent the beans from sticking to the pan.
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Step 5
Heat the remaining oil in a small sauté pan over high heat. Using tongs, fry each tortilla until golden.
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Step 6
Sprinkle each tortilla with a little salt right after it comes out of the oil. Place on a plate lined with paper towels to remove excess grease.
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Step 7
Repeat with the remaining tortillas.
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Step 8
Take a tortilla and spread two or three tbsp. beans evenly over one side. Put a tablespoon or two of the pork over the beans.
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Step 9
Garnish with the cabbage, radish, cheese and salsa. Repeat with the remaining tortillas.
