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1
Chop your pork into small cubes.
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2
Toss in a bowl, add dash of: soy sauce, garlic salt, pepper, salt, chicken bullion, and mix well with hands.
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3
Set aside.
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4
Make your salsa.
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5
Add tomatoes and chiles in a pot and bring to boil .cook for 15-20min.
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6
Then cook the chiles de arbol over open flame, just burn the tips and blow out the flame.in a blender add the soft tomatoes, cut the stems off the chiles, add to blender.
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7
Add garlic cloves, and chile de arbol.
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8
Add 2 cups of water you boiled veggies in.
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9
Add cilantro.Add salt and pepper to taste.
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10
Blend for 2 min.
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11
Add more salt if needed.
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12
Until you like it.
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13
Done.
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14
Set aside.
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15
Refried beans can be bought whole in its juices and then poured over high heat oil and mashed.
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16
Tada.
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17
Or u can buy canned if its easier.
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18
In a deep skillet.
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19
Add veg oil.
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20
Med high heat.
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21
Add meat.
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22
Brown the meat.
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23
Stir meat.
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24
Cook for a good 10-15 min with lid.
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25
Just stiring on med high heat occasionally .
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26
Youll see its juices begining to rise.
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27
Now bring down to medium heat.
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28
And uncover the lid.
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29
Let it simmer in its juices for another 10 min.
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30
Youll see juices begin to evaporate and itll begin to sizzle and grill and turn brown.
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31
Once it browns nicelt all over, drop the heat to low.
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32
Cover.
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33
Add salsa to the meat.stir it in well.
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34
Leave on low.
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35
Cover to let flavors marinate together.
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36
Stir occasionally.
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37
In another skilet add oil to fill about half way up.
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38
High heat.
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39
Let heat up for 1 min.
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40
Add sope baskets to fry.
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41
About 2 min each side, tske out and place in a strainer basket with a kitchen sheet of paper to absorb some oil.
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42
Place empty baskets on a plate, spoon some refried beans inside, one large spoon of the pork and its chile over that into the basket.
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43
Top with lettuce, avocado, crumbled queso fresco, add a dallop of sour cream (optional) and spoon a little extra salsa from the meat on top.
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44
Enjoy.
