Carnitas Nachos

ingredients

Carnitas Nachos

8 6-inch flour tortillas, triangle cut, fried and seasoned with salt and table grind black pepper
8 12 fl oz black refried beans, prepared, hot (see recipe below)
1 pound pulled pork, prepared, hot
1 pound queso Chihuahua, grated OR queso Fresco/Cotija cheese
1/2 cup avocado pico de gallo, fresh (see recipe below)
As needed dollap lime crema Mexicana
As needed pinch micro cilantro

Black Refried Beans

1 POUND BACON, OR BACK FAT, 1/4” DICED
1 large Spanish onion, yellow, 1/4” diced
1 large carrot, 1/4" diced
1 pound black beans, dried, soaked overnight in water, drained
4 cloves garlic, minced
1 chipotle chile in adobo sauce, rough chopped
1 tablespoon epazote, or a couple of sprigs
1/2 teaspoon cumin
1 tablespoon tomato paste
2 fl oz lime juice, fresh squeezed
To taste, salt and black pepper
1 1/2 quarts water
2 cups chicken broth, or pork broth
1/2 cup cilantro, chopped

Avocado Pico De Gallo

1/4 cup red onion, 1/8 inch dice
1 lime, fresh squeezed
1 medium jalapeno chile, or small Serrano, finely chopped
2 or 3 medium tomatoes, seeded, 1/8 inch diced
As needed green onion, approximately 2 each, very fine bias cut
1 teaspoon cilantro, fine chopped
1 1/2 teaspoon kosher salt
1 to 2 ripe avocados, 1/8 inch diced

Preparation

Cooking Directions

Carnitas Nachos Procedure:
  1. ON top center of chips evenly spread queso Chihuahua
  2. Evenly spread refried black beans leaving edges empty
  3. In center of chip, evenly place pulled pork
  4. Place nachos in 400 degree oven until cheese melts
  5. On top center of pork, evenly sprinkle avocado pico de gallo (optional fresh shaved jalapeno slice)
  6. On top center of avocado pico de gallo, place dollop of lime créma
  7. On top center of lime créma, garnish with cilantro micro greens
 
Black Refried Beans Procedure:
  1. In stock pot, on medium heat sauté bacon or back fat until crisp tender
  2. Add onions and carrots, sauté until edges begin to brown
  3. Add black beans, garlic, chipotle, epazote, cumin, tomato paste, lime juice, salt and pepper
  4. Cook for 1 minute and stir as needed
  5. Add water and broth and mix well to combine
  6. Bring to a boil, reduce heat to low
  7. Cook for approximately 1 1/2 - 2 hours or until beans are tender
  8. Add cilantro, mix well to combine
  9. Adjust seasoning as needed
  10. Smash beans, but not puree, keep some bean shape
 
Avocado Pico De Gallo Procedure:
  1. In mixing bowl, combine all ingredients except avocado
  2. Add avocado, gently mix well to combine

Serving Suggestions