Pulled pork nachos
45 Minutes | Serves 4
This recipe assumes you have purchased or previously prepared the pulled pork. A pulled pork recipe is in our profile titled “Apple Wood Smoked Pork Butt.”
This recipe would work with steak, chicken, shrimp or other proteins.
4 Soft Corn Tortillas
Avocado Oil
3 Plum Tomatoes Small Diced
1 Shallot Minced
¼ cup Fresh Cilantro Minced
1 Jalapeño (Seeds Removed) Minced
2 Tbsp Freshly Squeezed Lime Juice
4 oz Freshly Shredded Cheddar Cheese
Kosher Salt
Coarse Ground Black Pepper
Place a large cast iron skillet or sauté pan on medium heat. Add avocado oil until you have about ¼ inch of oil in the pan to shallow fry the tortillas.
Dock the tortillas by poking both sides with a fork. This will help ensure the tortilla stays flat when frying.
When the oil is heated, add 2 tortillas and cook for a few minutes until crispy. Flip and crisp the second side.
Transfer the fried tortillas to paper towels to absorb the excess oil. Repeat the process for the remaining tortillas.
To make the pico de gallo, combine the tomato, shallot, cilantro, jalapeño and lime juice in a medium-sized mixing bowl. Add kosher salt and black pepper to taste. Mix all ingredients together.
If the pulled pork is cold, warm the pork until you can easily distribute it on the tortilla.
Set the oven to broil.
Place the fried tortillas on a sheet pan.
Evenly distribute the cheddar cheese on the tortillas. Cover the entire surface of the tortilla. Top with your desired amount of pulled pork.
Broil for a few minutes or until the cheese is completely melted and bubbling on the edges.
Serve with pico de gallo and your preferred accompaniments. We love sour cream and guacamole.
This recipe assumes you have purchased or previously prepared the pulled pork. A pulled pork recipe is in our profile titled “Apple Wood Smoked Pork Butt.”
This recipe would work with steak, chicken, shrimp or other proteins.
4 Soft Corn Tortillas
Avocado Oil
3 Plum Tomatoes Small Diced
1 Shallot Minced
¼ cup Fresh Cilantro Minced
1 Jalapeño (Seeds Removed) Minced
2 Tbsp Freshly Squeezed Lime Juice
4 oz Freshly Shredded Cheddar Cheese
Kosher Salt
Coarse Ground Black Pepper
Place a large cast iron skillet or sauté pan on medium heat. Add avocado oil until you have about ¼ inch of oil in the pan to shallow fry the tortillas.
Dock the tortillas by poking both sides with a fork. This will help ensure the tortilla stays flat when frying.
When the oil is heated, add 2 tortillas and cook for a few minutes until crispy. Flip and crisp the second side.
Transfer the fried tortillas to paper towels to absorb the excess oil. Repeat the process for the remaining tortillas.
To make the pico de gallo, combine the tomato, shallot, cilantro, jalapeño and lime juice in a medium-sized mixing bowl. Add kosher salt and black pepper to taste. Mix all ingredients together.
If the pulled pork is cold, warm the pork until you can easily distribute it on the tortilla.
Set the oven to broil.
Place the fried tortillas on a sheet pan.
Evenly distribute the cheddar cheese on the tortillas. Cover the entire surface of the tortilla. Top with your desired amount of pulled pork.
Broil for a few minutes or until the cheese is completely melted and bubbling on the edges.
Serve with pico de gallo and your preferred accompaniments. We love sour cream and guacamole.