There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers. This recipe packs a punch, too, with tomatillos and jalapeños bringing the heat.
- 2 tablespoons oil, plus more for deep frying
- 2 pounds pork shoulder
- Salt and pepper, to taste
- 5 cloves garlic, chopped
- 3 bay leaves
- 2 pounds tomatillos
- 2 onions, chopped
- 2 jalapeños
- 3/4 bunchs cilantro, chopped
- 16 tortillas, cut into 8 pieces each
- 2 tablespoons butter
- 16 eggs, beaten
- 1/2 cup Parmesan cheese, for garnish
- 1 cup crème fraîche, for garnish
Preheat the oven to 350 degrees.
Heat the oil in a sauté pan over high heat. Generously season the pork shoulder with salt and pepper. Once the oil is shimmering, place the pork in the pan and sear on all sides. Add the garlic and bay leaves. Remove from heat and cover with aluminum foil and place in the oven. Bake for 45 minutes and remove from the oven. When cool enough to handle, shred the meat and set aside.
Meanwhile, place the tomatillos, ½ of the onion, and jalapeños in a saucepan. Add enough water to cover the tomatillos. Bring to a boil over high heat and add ½ bunch cilantro. Remove from heat, let cool, and transfer to a blender or food processor. Blend until a smooth consistency is achieved.
In a deep pot, heat about 1 inch of oil over medium heat to 350 degrees. Carefully slide the tortilla pieces into the hot oil in small batches. Fry until golden, about 1 minute or less. (When done, the oil should stop sizzling.) Drain and set aside.
Heat the butter in a large skillet over medium heat until the foam subsides. Add the eggs and allow to set for about 1-2 minutes. Reduce heat to low and scramble the eggs with a rubber spatula. Cook until nearly done, about 2 minutes. Mix in the cooked chips and shredded meat. Place on serving dish and garnish with Parmesan, crème fraîche, and the remaining ¼ bunch chopped cilantro and 1 cup onion. Serve hot.