Recipe

Pork Nachos With Cilantro Lime Cream And Pickled Onions Recipe

	Chefmeow / All my dishes 3 months, 4 weeks ago 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. Prep:10m Cook:20m Servings:4	Chefmeow
	main pork nachos mexican cheese tortillas

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chefelaine

Ingredients

1 cup shredded sharp cheddar cheese

1 cup shredded pepper jack cheese

1 cup shredded Monterey Jack cheese

2 pounds pork tenderloin cut into small cubes

1 cup southwestern sugar cure rub (recipe below)

8 corn tortillas

Vegetable oil

3 jalapeno peppers minced

3 tablespoons fine diced sweet onion

1 tablespoon minced garlic

3 cups cooked black beans pureed

1/2 cup queso anejo cheese crumbled

1 bunch cilantro chopped

3 avocados diced and tossed with juice of 2 limes and salt

3 medium fresh tomatoes diced

1 red bell pepper chopped fine

Sugar cane rub:

1/4 cup light brown sugar

1/8 cup granulated sugar

1/8 cup chili powder

1/8 cup paprika

1/8 cups granulated garlic

1-1/2 teaspoons dry basil

1-1/2 teaspoons dry thyme

1-1/2 teaspoons dry oregano

1-1/2 teaspoons dry mustard

1-1/2 teaspoons cayenne pepper

1-1/2 teaspoons salt

Cilantro lime cream:

1 cup sour cream

1 bunch cilantro chopped

Juice of 4 limes

4 stalks green onions green part only

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pickled pink onions:

2 small red onions peeled and sliced 1/8” thick

1/2 teaspoons course ground black pepper

1/2 teaspoon cumin

2 teaspoons fresh Mexican oregano

4 cloves minced garlic

1/2 teaspoon salt

1/3 cup apple cider vinegar

1/3 cup rice vinegar

Directions

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.

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Comments

chefelaine 3 months, 2 weeks ago said:
This really sounds great, Chef!! HIGH FIVE!
Elaine :+D

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