Tijuana Pork Stack

Yield: 32 servings.

6 cups Uncle Ben’s Infused^™ Mexican Flavor Rice
10 2/3 cups water
1/3 cup butter
1/2 cup cilantro, fresh, chopped
3 cups corn, canned, drained
3 cups black beans, canned, drained
3 cups Roma tomatoes, diced
1 1/2 lb. Colby Jack cheese, shredded
3 Tbsp. cilantro, chopped
6 Tbsp. chipotle peppers in adobo sauce, blended
to taste, salt and pepper
6 lb. pork shoulder, cooked, diced
71/2 cups enchilada sauce, spicy
96 corn tortillas, yellow, red and blue, 6” fried
2 cups Southwestern ranch dressing
4 cups tomatoes, diced
32 cilantro sprigs

Combine rice, water and butter in stockpot. Stir well. Bring to vigorous boil. Remove from heat. Cover and let stand for 15 minutes, or until most of water is absorbed. Add cilantro. Hold hot for service. Combine corn, beans, tomatoes, cheese, cilantro, and peppers. Season to taste. Combine pork and sauce. Hold hot for service.

For each order, lay three varying colors of tortillas on a half-size sheet pan. Cover each tortilla with 2 Tbsp. corn, beans and cheese mixture. Heat under cheese melter ori n 400°F oven to melt cheese. Top each tortilla with 1/4 cup rice and 11/2 oz. pork mixture. Stack tortillas on top of each other. Drizzle the stack and plate with 1 Tbsp. dressing and garnish with 2 Tbsp. tomatoes and 1 cilantro sprig.