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Restaurants›Coyote Cafe & Rooftop Cantina›Rooftop Nachos Recipe

Rooftop Nachos Recipe

Inspired by Coyote Cafe & Rooftop Cantina

Time4h

Serves6

Slow Braised Pork | Queso | Red Chile | Black Beans | Sour Cream | Guacamole

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Ingredients

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Braised Pork

2 lbs pork shoulder

1 medium onion, chopped

4 cloves Garlic cloves, minced

2 cups Chicken broth

2 tsp Cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

Queso

2 cups Cheddar cheese, shredded

8 oz cream cheese, softened

1 cup Milk

1 cup jalapeños, diced

1 tsp Cumin

Nachos Assembly

1 large bag tortilla chips

1 can (15 oz) black beans, drained and rinsed

1 cup Sour cream

1 cup Guacamole

1 cup red chile sauce

Method

Braised Pork

1

Prepare the Pork

In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

2

Cook the Pork

Add the pork shoulder to the pot, browning on all sides. Sprinkle with cumin, smoked paprika, salt, and black pepper. Pour in the chicken broth and bring to a simmer.

3

Slow Cook

Cover and reduce the heat to low. Let the pork braise for about 3-4 hours, or until fork-tender. Remove from heat and shred the pork.

Queso

4

Make the Queso

In a saucepan over medium heat, combine cream cheese, milk, and shredded cheddar cheese. Stir until melted and smooth.

5

Add Flavor

Add diced jalapeños and cumin. Mix well and keep warm on low heat.

Nachos Assembly

6

Assemble the Nachos

On a large baking sheet, spread the tortilla chips. Top with shredded pork, black beans, queso, and red chile sauce.

7

Add Toppings

Drizzle with sour cream and dollop with guacamole. Serve immediately.