Mixed Grill Nachos Recipe

Cook and shred chicken

Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add chicken and brown 3 minutes per side until golden. Reduce heat to medium, add 1 cup sofrito and 1 tbsp lime juice, cover and simmer 10–12 minutes or until internal temperature reaches 165°F (74°C). Remove chicken, let rest 5 minutes, then shred with two forks and toss with remaining sofrito in pan to coat. Keep warm.

Slow-cook and pull pork

Cut pork shoulder into 2–3 pieces for even cooking. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Place in a slow cooker or heavy pot with 1/2 cup quartered onion and 2 tbsp bourbon. Cook on low 6–8 hours (or braise in oven at 300°F/150°C covered for 3–4 hours) until pork is fork-tender. Transfer pork to a tray, reserve cooking liquid, shred with forks, and mix with 3/4 cup bourbon BBQ sauce. If mixture seems dry, add 1–2 tbsp reserved cooking liquid. Keep warm.

Sear and slice steak

Bring 12 oz New York strip to room temperature 20 minutes before cooking. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a cast-iron skillet over high heat until shimmering. Sear steak 2–3 minutes per side for medium-rare (adjust time for desired doneness), flipping once. Remove to a cutting board, let rest 5–7 minutes, then slice thinly against the grain into bite-sized strips. Keep warm.

Make avocado sour cream

In a small bowl mash 1 avocado until mostly smooth. Stir in 1/2 cup sour cream, 1/4 tsp salt and up to 1 tbsp water to reach a drizzleable consistency. Taste and adjust seasoning. Transfer to a squeeze bottle or piping bag for easy finishing.

Prep mayo-ketchup

If not pre-made, combine 1/4 cup mayonnaise with 1/4 cup ketchup (or 3 tbsp mayo to 1 tbsp ketchup for milder flavor) and whisk until smooth. Place in a squeeze bottle.

Preheat oven to 350°F (175°C). Arrange 8 cups blue agave corn tortilla chips in an even layer on a large oven-safe platter or sheet pan, leaving small gaps so cheese melts between chips.

Evenly distribute 1 cup shredded Monterey Jack cheese over chips. Spoon warmed sofrito chicken, bourbon BBQ pulled pork and sliced New York strip steak in separate clusters across the chips so each bite can have a mix. Sprinkle remaining 1 cup Monterey Jack cheese over the proteins and chips to finish the cheese layer.

Bake in the preheated oven 6–8 minutes until cheese melts and edges of chips are just toasty but not burnt. Alternatively, broil 1–2 minutes watching carefully.

Remove from oven. Immediately top with 2 cups shredded romaine and 1 cup house-made pico de gallo, distributing evenly.

Drizzle avocado sour cream, 1/4 cup BBQ sauce, 1/4 cup mayo-ketchup and 1/4 cup chimichurri over the nachos in thin lines or dollops. Garnish with 2 tbsp chopped cilantro and serve with fresh lime wedges.

Serve hot, instruct guests to use chips to scoop a mix of chicken, pork, steak, lettuce, pico and sauces. Leftovers: store components separately (chips will go soggy) and reheat proteins before assembling.