Nacho Puerco Recipe
Freshly fried corn chips with melted cheddar and chihuahua cheese, slow roasted bbq carnitas, slaw, diced red onion, topped with house made queso. (GF)
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Ingredients
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Nacho Puerco Ingredients
Method
Preparation Instructions
- 1
Prepare the Corn Chips
Cut corn tortillas into triangles and heat olive oil in a large skillet over medium heat. Fry the tortilla triangles in batches until golden brown and crispy. Drain on paper towels and season with salt.
- 2
- 3
Assemble the Nachos
On a large serving platter, layer the fried corn chips. Sprinkle melted cheddar and chihuahua cheese over the chips, then add the slow-roasted BBQ carnitas on top.
- 4
Add Toppings
Evenly distribute the slaw and diced red onion over the nachos. Finally, drizzle the house-made queso generously over the entire dish.
- 5
Serve
Serve immediately while the cheese is melted and the chips are crispy. Enjoy your Nacho Puerco!
