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1
Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat.
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2
Season the pork with garlic salt and pepper, add to the pan and brown on all sides.
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3
Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water.
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4
Simmer until the pork is tender, about 1 hour.
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5
Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.
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6
Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth.
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7
Season the flour with garlic salt and pepper in a shallow dish.
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8
Heat the olive oil in a large skillet over medium-high heat.
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9
Toss the beef in the flour, then add to the skillet to brown on all sides.
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10
Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.
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11
Make the enchiladas: Preheat the broiler.
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12
Place 4 tortillas on a baking sheet.
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13
Sprinkle each with cheese, then top with green sauce on one side and red on the other.
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14
Repeat to make two more layers.
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15
Top the stacks with more cheese and broil until melted, 3 to 5 minutes.
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16
Meanwhile, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper.
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17
Top each enchilada stack with lettuce, tomatoes and a fried egg.
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18
Photograph by Yunhee Kim
