El Restaurante
El Restaurante Magazine

Carnitas Nachos

Monday, February 12, 2024 at 4:29 PM
Food Handler Classes
Food Manager Classes
Recipes

You can find this recipe at El Restaurante

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.


8 6-in. flour tortillas, triangle cut, fried and seasoned with salt and table grind black

pepper

8 12 fl. oz. portions of black refried beans, prepared, hot

(recipe below)

1 lb. pulled pork, prepared, hot

1 lb. queso Chihuahua, grated, or queso fresco/cotija cheese

½ c. avocado pico de gallo, fresh

(recipe below)

Dollop lime crema Mexicana, as needed

Pinch micro cilantro, as needed


The Black Refried Beans

1 lb. bacon, or back fat, ¼-in. diced

1 lg. Spanish onion, yellow, ¼-in. diced

1 lg. carrot, ¼-in. diced

1 lb. black beans, dried, soaked overnight in water, drained

4 cloves garlic, minced

1 chipotle chile in adobo sauce, rough chopped

1 T. epazote, or a couple of sprigs

½  t. cumin

1 T. tomato paste

2 fl. oz. lime juice, fresh squeezed

Salt and black pepper, to taste

1½ qts. water

2 c. chicken broth, or pork broth

½  c. cilantro, chopped

In stock pot, on medium heat saut. bacon or back fat until crisp tender. Add onions and carrots, saut. until edges begin to brown. Add black beans, garlic, chipotle, epazote, cumin, tomato paste, lime juice, salt and pepper. Cook for 1 minute and stir as needed.

Add water and broth and mix well to combine. Bring to a boil, reduce heat to low. Cook for approximately 1 1/2 - 2 hours or until beans are tender. Add cilantro, mix well to combine. Adjust seasoning as needed. Smash beans, but do not puree; keep some bean shape.


The Avocado Pico De Gallo

¼ c. red onion, 1/8-in. diced

1 lime, fresh squeezed

1 med. jalapeño, or small serrano, finely chopped

2 or 3 med. tomatoes, seeded, 1/8-in. diced

Green onion, approximately 2, very fine bias cut, as needed

1 t. cilantro, fine chopped

1 ½ t. kosher salt

1 to 2 ripe avocados, 1/8-in. diced

In mixing bowl, combine all ingredients except avocado. Add avocado, gently mix well to combine.


To Make the Carnitas Nachos: On top center of chips evenly spread queso Chihuahua. Evenly spread refried black beans, leaving edges empty. In center of chip, evenly place pulled pork. Place nachos in 400° F oven until cheese melts. On top center of pork, evenly sprinkle avocado pico de gallo (and optional fresh shaved jalapeño slice). On top center of avocado pico de gallo, place dollop of lime créma. On top center of lime créma, garnish with cilantro micro greens.


WANT MORE RECIPES? Click here to subscribe to el Restaurante's free Recipe of the Week!


 

Copyright © 2024 DSBWorldWide, Inc. Food Manager Classes is a part of the EduClasses® family of online courseware. Powered by WebItems® Software.