Breakfast Chilaquiles with Instant Pot Carnitas
 
Prep time
Cook time
Total time
 
Chilaquiles may be the real breakfast of champions. Chilaquiles with Instant Pot juicy carnitas is definitely a winning breakfast, no question!
Author:
Recipe type: Dinner, Entree, Lunch, Breakfast
Cuisine: Mexican, Gluten-Free
Serves: tons
Ingredients
CARNITAS
  • 5 pounds pork shoulder/butt (chopped up "rib" cuts work too if large chunks of fat are removed before cooking)
  • 1½- 2 Tablespoons sea salt
  • 2 teaspoons pepper
  • 1-2 jalapeños, seeded and diced
  • 1 white onion, chopped
  • ½ cup orange juice
  • 2 teaspoons smashed garlic
  • 1 Tablespoons olive oil
  • 2 teaspoons cumin
  • 1 Tablespoon dried oregano
CHILAQUILES
Sauce
  • 2 cups hot water
  • 4 dried Ancho chiles, stemmed and seeded
  • 1 small sweet onion, chopped
  • 1 15- ounce can fire-roasted tomatoes
  • 4 garlic cloves
  • 3 teaspoon sea salt
Assembly
  • Oil of your choice for frying eggs
  • 3 large eggs
  • 1½ cups enchilada sauce, recipe above or your chosen canned enchilada sauce
  • 4 cups tortilla chips (around 36 chips)
  • ½ cup Instant Pot Carnitas, recipe above
  • Handful fresh cilantro, chopped
  • 2-3 radishes thinly sliced
  • ¼ cup frozen fire roasted corn
  • 1 avocado, sliced
  • 1 green onion, sliced
  • queso fresco, crumbled
  • 1 lime cut into wedges
Instructions
CARNITAS
  1. Rub pork with salt and pepper.
  2. Combine last four ingredients and rub well into the meat.
  3. Put pork into Instant Pot with the fat cap facing up and cover with jalapeños, onion and orange juice. Cut the piece of pork to fit in your pot if necessary.
  4. Cook on high pressure for 3.5 hours.
  5. Manual pressure release.
  6. Remove pork and shred.
  7. Strain juices into fat separator (reserving onions to add back to juices) and discard fat layer. Simmer to reduce to about 2 cups liquid, if necessary. Add onions back to juices.
  8. If freezing portions, add some juices to each frozen bag. If serving immediately, you can optionally brown carnitas in a bit of oil on high heat in a cast iron skillet until it forms a nice crust.
  9. Pour juices over meat and serve immediately.
CHILAQUILES
Sauce
  1. In a high powered blender, submerge the chilis in the hot water. Let soften for 10 minutes. Add remaining sauce ingredients and blend until smooth. Set aside.
Assembly
  1. Heat a small skillet over medium heat. Once hot, add oil. Crack the eggs in the skillet and reduce the heat. Spoon the hot oil over the white around the yolk to set the whites.
  2. When eggs are done to your liking, remove pan from heat.
  3. Heat large skillet over medium heat. Add enchilada sauce and heat through. Add tortilla chips and toss to coat. Cook for 2 minutes to slightly soften the chips.
  4. Top chips with carnitas, fried eggs, cilantro, radishes, corn, avocado, onion, and cheese. Squeeze lime juice over the whole dish and serve it to the table in skillet.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/07/30/breakfast-chilaquiles-with-instant-pot-carnitas/