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“Recipe courtesy Chuck Hughes”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
  2. For the grilled pork chops:
  3. 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.
  4. For the tlayudas:
  5. 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.
  6. Meanwhile, thinly slice the pork chops.
  7. 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.
  8. Cook's Note:
  9. Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.

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