Carnitas Chilaquiles
WHAT YOU NEED
- 5 large dried guajillo chiles, tops and seeds removed
- 5 large dried California chiles, tops and seeds removed
- 3 garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon chicken bouillon
- 1 teaspoon dried Mexican oregano
- ½ teaspoon fresh ground black pepper
- 2 tablespoons grapeseed oil
- 6 cups corn tortilla chips
- 1 pound cooked pork carnitas, shredded
- 1⁄3 cup Cacique® Cotija Cheese, crumbled
- ½ cup Cacique® Four Quesos Blend Shredded Cheese
- Cacique® Crema con Sal
- Cilantro for garnish

HOW TO MAKE IT
- Toast dried chiles in a skillet for 3 minutes, turning frequently until chiles soften. Do not burn. Soak dried toasted chiles in medium bowl with enough water to cover; drain.
- Transfer soaked chiles to blender container. Add 1 cup water, garlic, vinegar, chicken bouillon, oregano and black pepper. Blend until smooth. Run sauce through a fine sieve to rid of any remaining dried chile skin pieces or seeds.
- Heat oil in a large cast iron skillet over medium heat. Add tortilla chips and stir carefully for 5 minutes until chips begin to brown. Carefully add ½ the sauce and 1⁄3 of the pork carnitas. Follow with ¼ cup shredded Four Quesos Blend. Stir carefully. Add remaining sauce 1⁄3 of the carnitas and remaining Four Quesos Blend; Cover, decrease heat and cook for 5 minutes more. Add remainder of carnitas, top with Cacique® Cotija Cheese, cilantro and Cacique® Crema con Sal.