Pork Nachos Recipe

Prepare Tortilla Chips

Preheat oven to 400°F (200°C). Using a sharp knife or pizza cutter, cut each flour tortilla into 6–8 wedges. Arrange wedges in a single layer on two baking sheets. Lightly brush both sides of the tortilla wedges with vegetable oil.

Bake for 8–10 minutes, flipping once halfway, until chips are crisp and lightly golden. Remove and let cool slightly. Keep oven on for melting cheese later.

On a large oven-safe platter or sheet pan, arrange a single layer of baked tortilla chips. Evenly sprinkle half of the Monterey Jack and cheddar cheeses over the chips to create a first layer.

If carnitas are cold, warm them in a skillet over medium heat with the lime juice, salt, and pepper for 3–4 minutes until heated through and slightly crisp on some edges. Taste and adjust seasoning. Scatter half of the warm carnitas evenly over the cheese-layered chips.

While chips bake, combine the sliced red onion, white vinegar, water, sugar, and salt in a heatproof jar or bowl. Press the onions down so they're submerged. Let sit at room temperature for at least 20 minutes (longer for tangier flavor). Drain and reserve pickled onions.

Dice tomatoes and lightly season with a pinch of salt. Set aside until assembly.

In a blender or food processor, combine the cilantro, sour cream, mayonnaise, lime juice, garlic, and salt. Blend until smooth. Add water, a tablespoon at a time, to reach a pourable but thick cream consistency (about 1–2 tbs). Taste and adjust salt or lime.

In a small bowl, stir together mayonnaise, minced chipotle, adobo sauce, lime juice, and salt until smooth. Adjust chipotle quantity to desired heat level.

Top the first cheese-and-carnitas layer with another even layer of tortilla chips. Sprinkle remaining shredded Monterey Jack and cheddar over the top, then distribute remaining warm carnitas across the top layer.

Transfer the platter or sheet pan to the oven and bake at 400°F (200°C) for 4–6 minutes, or until the cheese is thoroughly melted and bubbly. Remove from oven.

Scatter the pickled onions and diced tomatoes evenly over the melted cheese and carnitas.

Drizzle cilantro cream sauce in a zigzag over the nachos, then finish with dollops or thin lines of chipotle aioli.

Sprinkle chopped fresh cilantro and place lime wedges alongside. Serve immediately while warm, instructing guests to squeeze lime over individual portions as desired.