Remember these carnitas?? They’re back and shacking up with some nachos now. I, for one, could not be happier about it. Pork is my taco meat of choice, so why should it not also be my nacho meat of choice. It is. Now.
These are great for a crowd because the recipe makes A LOT! It would be a super Super Bowl snack. Or a great “my best friend is pregnant and wants nachos” kind of snack. Or whatever. You decide.
Carnitas Nachos (serves 5-6 really hungry people or 8-10 less hungry people)
The recipe I use for carnitas makes quite a bit more meat than what you need for this recipe. I welcome the extra carnitas and save it for other recipes. If you’d rather not have any extra, then you can cut down the carnitas recipe by about half. Also, a note about the cheese, the total amount can vary a little. I had 2 12-ounce bags of shredded mexican blend and only ended up using about 1 1/2 bags. Adjust the total amount of cheese to your taste.
- 1 bag tortilla chips
- 2 cups shredded carnitas meat
- 1 14-ounce can black beans, drained and rinsed
- 24 ounces shredded cheese, cheddar or jack or a combo
- 1/4 cup crumbles cotija or feta cheese
- 1/4 cup chopped, fresh cilantro
- 1/4 cup thinly sliced radishes
- optional extras to serve on the side: various salsas, guacamole, sour cream, jalepenos, lime wedges
Preheat oven to 350.
Line a large baking sheet with foil. First make an even layer of chips that entirely cover the baking sheet. Then sprinkle with half the black beans and half the shredded carnitas. Top this layer evenly with plenty of cheese. Now repeat the process again with a second layer of chips, beans, carnitas and cheese. In then end you’ll have a double-decker nachos situation.
Put the pan of nachos in the oven and cook until the cheese is melted and starts to get bubbly. About 10-15 minutes. Watch them closely though, they can go from bubbly to burned quickly. Remove the nachos from the oven and sprinkle with the crumbled cotija or feta, cilantro and sliced radishes. I served the nachos straight from the pan with a few different salsas on the side. If you want to get fancy you can attempt to transfer the nachos to a platter. No promises how that will go. I would make a mess of it I know.
recipe adapted from Bon Appetit