LAYER 1: GARLIC REFRIED FRIJOLES NEGRO
1. Melt some butter.
2. Trow some garlic up in that.
3. Trow a can of (drained/washed) black beans up in that.
4. Cook until beans be all soft 'n' shit.
5. Mash up in the pan with a fork until it's a big mushy Nightmare on Bean Street.
6. Mix with some crema to get it a little smoother.
LAYER 2: TOMATILLO RICE
1. Blend together a half cup of tomatillos and some cilantro.
2. Saute above mixture with some onions and rice.
3. Throw in a cup of rice, stir around for a minute.
4. Add 1 cup chicken broth, 1 cup water, salt.
5. Cook the damn rice.
6. To this, I added crumbled queso fresco in an attempt to get the rice to stick together a little better, so I could stack it as pictured. This seemed to work.
LAYER 3: EMPTY THE FUCKING CUPBOARD PORK.
1. Get a few pounds of cheap-ass pork (shoulder/butt).
2. Cut it into 1-2 inch pieces and trow it in a pot.
3. Empty the fucking cupboard and trow all dat shit in a pot. In my case, the cupboard consisted of: Onions, garlic, limes, Jalapeno peppers, chipotle peppers, crushed tomatoes, more garlic and onions, bay leaves, salt, pepper, cat food, used toilet paper, a cocktail napkin with the cure for cancer scribbled onto it, and the square root of negative 1.
4. Boil for an hour and a half until pork is falling apart.
5. Break up pork a little, coat with olive oil, then send into a 400 degree oven for 20 minutes, or until the outsides of the chunks are brown and crispy.
6. Meanwhile, caramelize some onions, using your favorite onion-caramelizing technique.
GRILLING THE TORTILLAS:
1. Grill the tortillas.
2. Using the ring mold you plan to use for stacking, press down to cut through until you get little mini-tortillas the size of your ring mold.
FINISHING:
1. Make a layer of the bean mash on the plate, cover with a tortilla.
2. Make a layer of the tomatillo rice on top of the tortilla, cover with another tortilla.
3. Put some caramelized onions on the top tortilla.
4. Cover onions with a few of the pork chunks.
5. Sprinkle with lime juice, garnish with cilantro.
6. Take a picture.
