Superb Tortilla Stack

Think of this as a Mexican lasagna with crispy tortillas instead of pasta sheets. The tortillas get a quick shallow fry first, which seals them so they hold their shape under the wet filling instead of turning to mush. That step matters more than it sounds.

The filling itself is a workout in layered flavor: pork tenderloin strips seared fast, then onions and garlic softened with chili powder, cumin, and oregano. Bell pepper, corn, and kidney beans go in for body, with salsa loosening everything into a saucy mixture that clings to each layer.

The cool cilantro sour cream balances the warm spice, and a shower of cheddar ties it all together as it melts. Let it rest five minutes after baking so the layers set up enough to slice cleanly.

Chef Tips

• Press bubbles down with a spatula while frying tortillas so they crisp evenly and stack flat.
• Pat the pork dry before searing so it browns instead of steaming in its own juices.
• Drain and rinse canned beans well to keep the filling from turning soupy.
• Rest the finished stack at least 5 minutes before cutting, otherwise the layers will slide.

Variations

• Swap pork for shredded rotisserie chicken or browned ground beef.
• Use black beans and pepper jack for a smokier, spicier version.
• Make it vegetarian by doubling the beans and adding sautéed mushrooms.