Ingredients

• About 20 dried arbol chiles
• 1 tablespoon/15 ml olive oil
• Salt
• 4 boneless pork chops
• 4 oversized flat tortillas
• 2 tablespoons/30 ml lard or duck fat, optional
• 1/2 cup/125 ml refried black beans, pureed
• 1 avocado, sliced
• Hot sauce
• 1 cup/250 ml grated Oaxaca cheese
• Shredded lettuce
• Chopped onions
• Diced tomatoes
• Chopped fresh cilantro
• Salsa

Instructions

1. Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
2. For the grilled pork chops: 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.
3. For the tlayudas: 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.
4. Meanwhile, thinly slice the pork chops.
5. 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.