Carnitas Nachos Recipe
mushroom choriqueso, chile piquín black beans, carnitas, guacamole, tomatoes, onions, cilantro
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Ingredients
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Carnitas Nachos
Method
Preparation
- 1
Prepare the Carnitas
If using leftover carnitas, warm them in a skillet over medium heat until heated through. If making from scratch, cook pork shoulder in a slow cooker with spices for 6-8 hours on low or until tender, then shred the meat.
- 2
Make Mushroom Choriqueso
In a medium skillet, sauté sliced mushrooms over medium heat until browned. Add cream cheese and shredded cheese, and stir until melted and creamy. Season with salt and pepper to taste.
- 3
Prepare Chile Piquín Black Beans
In a small saucepan, heat black beans over medium heat. Add a sprinkle of chile piquín, salt, and stir until warmed through. Mash slightly with a fork if desired.
- 4
- 5
Assemble the Nachos
On a large serving platter or baking sheet, spread the corn tortilla chips evenly. Layer the warmed carnitas, mushroom choriqueso, black beans, diced tomatoes, diced onions, and cilantro over the chips.
- 6
Add Optional Toppings
If desired, sprinkle shredded cheese over the nachos and add sliced jalapeños. You can also dollop sour cream and guacamole on top.
- 7
Serve
Serve the nachos immediately while they are hot and enjoy with your favorite dips!
