Page 184 - Pie Squared

2 large eggs, beaten

FILLING
½ cup (50 g) thinly sliced scallions, white and green parts (about 4)

11 ounces (314 g) ripe fresh tomato, diced (about 1½ cups)

1 (15-ounce) can black beans (425 g), rinsed and well drained

TOPPINGS

8 ounces (225 g) cheddar or Monterey Jack cheese, or a combination, grated

(about 2 cups)
10 ounces (285 g) white or yellow corn tortilla chips, crushed (about 4 cups)

12 slices fresh or pickled jalapeño for garnish, optional

GARNISHES
1 cup (225 g) sour cream or Mexican crema

6 fat radishes, sliced

3 avocados, peeled, pitted, and cubed

Pico de gallo and hot sauce for serving

Place a rack in the upper third of the oven. Heat the oven to broil.
Place the carnitas (including some of the fat) on a rimmed baking

sheet, slide into the oven, and crisp until well browned, about 5
minutes. Move the rack to the center and set the oven to 400°F. If
you have one, place a baking stone, Baking Steel, or inverted baking
sheet on the center rack to heat (see here).

For the crust: Heat oven to 400°F. Brush a slab pie pan with 1
tablespoon of the melted butter, especially in the corners and up the
sides. In a deep bowl, whisk the flour and cornmeal with the baking
powder, baking soda, and salt. In another bowl, whisk together the

remaining 5 tablespoons butter, the buttermilk, and eggs. Add the
egg mixture to the flour mixture and, using no more than a fork,
quickly incorporate it. Lumps are okay. Pour all but ½ cup into the
pan. (Do not pour all the batter in the pan or it will spill over.