Just. Absolutely. Love. These. Stacks.
Y’all, I’m just popping in real fast today because I am focusing all of my work energy this week on creating a rocking presentation for the Arkansas Women Bloggers conference….but I couldn’t let another day go by without sharing these insane stacks with you guys. They work for literally any and every meal, are perfect for brunch, and am-AH-zing for brinner. You can top ’em with any crispy veggie you like, but don’t skimp on the mashed avocado!
Oh, and even better? The eggs? Made in Texas. For Texans. Y’all know my heart for that beautiful home state of mine, and I’m so honored to get to create delicious things with it in mind!
Serves 8, with leftover carnitas
Ingredients:
- 1 (2-pound) boneless pork shoulder
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 large onion, skin removed and cut into quarters
- 1 cup chicken stock
- salt and pepper
For the stacks:
- 8 tostada shells
- 4 ripe avocados
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 red bell pepper, seeded and sliced very thinly
- 8 eggs
- 3 tablespoons olive oil
- 3 tablespoons butter
- salt and pepper
- favorite salsa or hot sauce (optional)
Directions:
For the carnitas:
- Combine all of the ingredients for the carnitas in a slow cooker and cook on low for 8 hours.
- Before serving, remove the bay leaves and shred the meat with two forks.
- Optional: for true carnitas flavor and texture, heat 2-3 tablespoons of oil in a large skillet and brown the pork until crisp and golden immediately before serving.
For the stacks:
- Heat a large skillet over medium heat.
- Make the avocado mash by removing the skin and pits from the avocados and mashing lightly with a fork.
- Stir in the lime juice and garlic powder, then season with salt and pepper as desired.
- Spread each tostada evenly with the avocado mash.
- At this point your skillet should be hot, so add the olive oil and butter, allowing the fats to evenly coat the bottom of the pan.
- Gently break your eggs into the oil, taking care to keep the whites from running together.
- Season with salt and pepper, then let the eggs cook until the bottoms are crisp and golden and the whites are set, but the yolk is still runny.
- While the eggs cook, top the avocado mash with about 2-3 ounces of carnitas.
- Sprinkle with the bell pepper evenly.
- Top with the fried eggs as they finish cooking.
- Serve immediately with salsa and/or hot sauce.