How to Make Spicy Pork Nachos Like a Mexican Chef

There's nothing quite like the satisfying crunch of tortilla chips paired with tender shreds of pork, smothered in a zesty homemade sauce, and topped with gooey melted cheese. This recipe for spicy pork nachos is a mouthwatering delight that will take your taste buds on a flavor-packed adventure. So, roll up your sleeves and let's dive into the delicious world of Mexican-inspired cuisine.

Ingredients:

• 20 thin tortilla chips
• 200 grams of pork slomo (shredded pork)
• 60 grams of grated cheese
• 3 pasilla chiles
• 500 grams of tomatoes
• 1 medium onion
• 2 garlic cloves
• Salt
• Enough butter

Instructions:

Begin by preparing the star of our nachos – the pork slomo. Cook the pork until it's tender and easily shreddable. You can do this by slow-cooking it in a crockpot or braising it in the oven. Once done, shred the pork into bite-sized pieces. The slow-cooked meat will be infused with flavor, ensuring every bite is delectable.

Now, let's add some fiery kick to our nacho sauce. Roast the pasilla chiles until they become aromatic and slightly charred. This process helps release their smoky flavors. Remove the stems and seeds, then finely grind them. The pasilla chiles will infuse our sauce with a rich, earthy spice.

Time to tackle those tomatoes. Roast them as well until the skins blister and blacken slightly. Once roasted, peel the tomatoes and give them a rough chop. Roasting intensifies the sweetness of the tomatoes, giving our sauce a delightful balance.

In a casserole, melt some butter and let it sizzle. Once hot, add the finely chopped onion and minced garlic. Sauté them until they turn translucent and fragrant. The buttery base will infuse our sauce with a rich depth of flavor.

Add the ground pasilla chiles and chopped tomatoes to the casserole. Season generously with salt to taste. As the mixture simmers, the flavors will meld together, creating a tantalizing sauce that's both spicy and savory.

Allow the sauce to simmer until it thickens to your desired consistency. This could take around 15–20 minutes. The longer you simmer, the more concentrated the flavors become.

While the sauce simmers, give your tortilla chips a quick sizzle in a hot comal (griddle) with a touch of lard. This step adds a delicious toasted flavor to your chips, enhancing their overall crunch.

Arrange the freshly toasted tortilla chips on a serving plate. Now, it's time for the dance of flavors! Pour the hot pasilla chile and tomato sauce over the chips, ensuring they're well-coated. The aroma alone will make your mouth water.

The shredded pork takes center stage next. Sprinkle the tender, flavorful pork slomo generously over the saucy chips. This meaty layer adds a satisfying heft to each bite.

Finally, sprinkle the grated cheese atop your masterpiece. The cheese will melt slightly from the heat of the sauce, creating a gooey, irresistible topping that ties all the flavors together.

Serve your spicy pork nachos immediately, while they're piping hot. The combination of textures, from the crispy chips to the tender pork and gooey cheese, along with the bold, spicy sauce, is a true fiesta for your taste buds.

Tips:

• For a spicier salsa, add more pasilla chiles to the recipe.
• If you don't have a blender, you can finely chop the chiles and tomatoes instead.
• To make the chilaquiles ahead of time, assemble the dish without the cheese. When you're ready to serve, heat the chilaquiles in the oven at 350 degrees Fahrenheit (ca. 177 °C) for 15–20 minutes, or until heated through. Then, sprinkle with cheese and serve.

These spicy pork nachos are a delightful fusion of flavors and textures that will leave you craving more. With slow-cooked pork, roasted pasilla chiles, and a zesty tomato sauce, this dish is a Mexican-inspired goodness. So, gather your ingredients and prepare to indulge in a culinary fiesta like no other. Whether it's a casual game night or a festive gathering, these nachos will steal the show and have everyone asking for seconds. Enjoy!