Pork Nachos with Cilantro Lime Cream and Pickled Onions
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
PORK NACHOS WITH CILANTRO LIME CREAM AND PINK PICKLED ONIONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Euless, Texas in 1989.
Ingredients
- 1 cup shredded sharp cheddar cheese shopping list
- 1 cup shredded pepper jack cheese shopping list
- 1 cup shredded monterey jack cheese shopping list
- 2 pounds pork tenderloin cut into small cubes shopping list
- 1 cup southwestern sugar cure rub (recipe below) shopping list
- 8 corn tortillas shopping list
- vegetable oil shopping list
- 3 jalapeno peppers minced shopping list
- 3 tablespoons fine diced sweet onion shopping list
- 1 tablespoon minced garlic shopping list
- 3 cups cooked black beans pureed shopping list
- 1/2 cup queso anejo cheese crumbled shopping list
- 1 bunch cilantro chopped shopping list
- 3 avocados diced and tossed with juice of 2 limes and salt shopping list
- 3 medium fresh tomatoes diced shopping list
- 1 red bell pepper chopped fine shopping list
- sugar cane rub: shopping list
- 1/4 cup light brown sugar shopping list
- 1/8 cup granulated sugar shopping list
- 1/8 cup chili powder shopping list
- 1/8 cup paprika shopping list
- 1/8 cups granulated garlic shopping list
- 1-1/2 teaspoons dry basil shopping list
- 1-1/2 teaspoons dry thyme shopping list
- 1-1/2 teaspoons dry oregano shopping list
- 1-1/2 teaspoons dry mustard shopping list
- 1-1/2 teaspoons cayenne pepper shopping list
- 1-1/2 teaspoons salt shopping list
- cilantro lime cream: shopping list
- 1 cup sour cream shopping list
- 1 bunch cilantro chopped shopping list
- juice of 4 limes shopping list
- 4 stalks green onions green part only shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- pickled pink onions: shopping list
- 2 small red onions peeled and sliced 1/8” thick shopping list
- 1/2 teaspoons course ground black pepper shopping list
- 1/2 teaspoon cumin shopping list
- 2 teaspoons fresh Mexican oregano shopping list
- 4 cloves minced garlic shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup apple cider vinegar shopping list
- 1/3 cup rice vinegar shopping list
How to make it
- To make rub combine all ingredients and mix well.
- To make cilantro lime cream combine all ingredients in blender and purée then strain.
- To make pickled onions combine all ingredients in glass bowl then cover and refrigerator 2 days.
- Combine cheeses and set aside.
- Rub pork with southwestern rub then refrigerate 1 hour.
- Fry tortillas in 2 cups oil in shallow pan turning tortillas to make sure both sides are fried evenly.
- Remove from oil and set on plate with a paper towel and use another paper towel to pat dry/
- Take pork out of refrigerator and cut into small cubes.
- With 2 tablespoons vegetable oil sauté jalapenos, onions and garlic until onions are translucent.
- Add pork and cook until done then season with salt.
- Spread black bean purée evenly across tortillas then put chopped pork mixture on top.
- Generously sprinkle the mixed cheeses on all nachos.
- Put nachos on a baking pan and put in an oven preheated to 400 then bake 6 minutes.
- Pull nachos from oven and cut each tortilla into 4 pieces.
- Top with queso anejedo, pickled onions, cilantro, avocado, tomato, red peppers and cream.
People Who Like This Dish 3
- nanarooski Matthews, NC
- chefelaine Muskoka, CANA
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
This really sounds great, Chef!! HIGH FIVE!
Elaine :+D
chefelaine
in Muskoka loved it
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" It was excellent "