Barbacoa Pork Nachos Recipe

Sear pork

Pat pork pieces dry and season lightly with 0.5 tsp salt and 0.25 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Make braising liquid

In the same pot, reduce heat to medium and add minced garlic; sauté 30 seconds until fragrant. Stir in tomato paste, diced chipotles, apple cider vinegar, cumin, oregano, coriander and smoked paprika; cook 1 minute to bloom the spices. Add broth, scraping up browned bits.

Braise

Return pork to the pot along with bay leaves. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 2.5–3 hours, or simmer gently on the stovetop for 2.5–3 hours, until pork is fork-tender and shreds easily. If liquid reduces too much, add up to 1/2 cup water or broth.

Shred and season

Remove pork to a board, discard bay leaves, shred with two forks. Skim fat from braising liquid, then return 1 cup of the braising liquid to the shredded pork to keep it moist. Taste and adjust seasoning with remaining salt and pepper as needed (about 1 tsp additional salt total depending on taste). Keep warm.

Warm the drained black beans in a small saucepan over low heat with 0.5 tsp ground cumin and 0.25 tsp salt. Mash about one-third of the beans with the back of a spoon to create a slightly creamy texture while keeping most whole. Keep warm until assembly.

Shred cheese and crumble queso fresco and set aside for topping.

Make wonton chips

Option A: Frying — Heat vegetable oil in a small heavy skillet or pot to 350°F (175°C). Cut wonton wrappers into triangles. Fry in batches until golden and crisp, about 30–60 seconds per side. Drain on paper towels and season with a pinch of salt. Option B: Baking — Preheat oven to 375°F (190°C). Brush both sides of wonton triangles lightly with oil, arrange in a single layer on a baking sheet and bake 6–8 minutes, flipping halfway, until crisp and golden.

Arrange tortilla chips on a large ovenproof platter or sheet tray in an even layer for nachos.

Make chipotle aioli: whisk together 1/2 cup mayonnaise, 2 tbsp sour cream, grated garlic, 1 tbsp lime juice, 1 tsp minced chipotle and 0.25 tsp salt until smooth. Taste and adjust lime or salt as desired. Transfer to a squeeze bottle or bowl for drizzling.

Slice avocado, chop cilantro, and have pickled red onion and lime wedges ready.

Preheat oven to 375°F (190°C). On the prepared sheet tray of tortilla chips, evenly dollop warm black beans across the chips. Scatter shredded cheddar/Monterey Jack over the chips and beans.

Distribute shredded barbacoa pork evenly across the cheesy chips. Sprinkle crumbled queso fresco over the top.

Bake in the oven for 6–8 minutes, until cheese is melted and toppings are heated through. If using a broiler for 1–2 minutes, watch closely to avoid burning.

Remove from oven. Drizzle chipotle aioli over nachos in a thin zigzag. Scatter wonton chips across for extra crunch, top with sliced avocado, pickled red onion, chopped cilantro and a squeeze of lime over everything.

Serve immediately with extra lime wedges and hot sauce on the side.