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1
Preheat oven to 400 degrees.
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2
If using pastry, fit into a 9 inch tart or pie pan.Brush with egg white and bake 5 minutes;let cool.
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3
If using tortilla, grease a 9 inch pie plate, add tortilla and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes.
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4
Heat oil in large skillet over medium-high heat.
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5
Pat meat with mixture of paprika and chili powder.
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6
Add meat, onion and garlic to skillet and brown well. Reduce heat, cover partially and braise (do not add liquid) until tender, about 1 to 1 1/2 hours. If meat begings to stick, cover pan completely.
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7
If liquid has accumulated when meat is tender, remove lid and cook until moisture has evaporated.
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8
Let meat cool, then shred coarsely, using fingers or forks.
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9
Preheat oven to 350 degrees.
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10
Combine meat, cooked onion and garlic, cheese, 1 cup sour cream, green onion,chilies,eggs, salt and pepper in large bowl and mix well.
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11
Turn into prepared pastry, spreading evenly.
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12
Bake 55 to 60 minutes, or until filling is set and crust is nicely browned.
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13
Cool slightly, then spread top with sour cream and decorate with avocado slices.
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14
Serve with salsa, if desired.
