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“This is perfect for brunch, lunch, or a light dinner. Serve it with seviche or a side dish of marinated artichoke hearts with cooked shrimp mixed in. Originally from a May 1980 issue of Bon Appetit featuring savory tarts.”
2hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. If using pastry, fit into a 9 inch tart or pie pan.Brush with egg white and bake 5 minutes;let cool.
  3. If using tortilla, grease a 9 inch pie plate, add tortilla and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes.
  4. Heat oil in large skillet over medium-high heat.
  5. Pat meat with mixture of paprika and chili powder.
  6. Add meat, onion and garlic to skillet and brown well. Reduce heat, cover partially and braise (do not add liquid) until tender, about 1 to 1 1/2 hours. If meat begings to stick, cover pan completely.
  7. If liquid has accumulated when meat is tender, remove lid and cook until moisture has evaporated.
  8. Let meat cool, then shred coarsely, using fingers or forks.
  9. Preheat oven to 350 degrees.
  10. Combine meat, cooked onion and garlic, cheese, 1 cup sour cream, green onion,chilies,eggs, salt and pepper in large bowl and mix well.
  11. Turn into prepared pastry, spreading evenly.
  12. Bake 55 to 60 minutes, or until filling is set and crust is nicely browned.
  13. Cool slightly, then spread top with sour cream and decorate with avocado slices.
  14. Serve with salsa, if desired.

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