Friday, April 5, 2013

Triple Pork Fancypants Nachos

The name of the recipe screams knock your face off, slap somebody, gimme them pork slathered tortilla chips now, or else there will be dire consequences! So, yea, that's what you might say if you read the recipe title. Or, you may possibly ask, "Hey, these are nachos, there are no way they
could be fancy pantsed!" Well, guess what hombre,
these pseudo-Mexican, pork slathered tortilla chips are fancy, and you just need to deal with it. Do you even know what crema is? Yes? Okay, fine, you are cooler than I thought, but have you blended it together with avocado and lime juice? That's what I thought.

These aren't for the faint of heart, and not for casual snacking. You make a meal out of these bad boys, you hear? Half for the fact that they push your culinary prowess, but also for the fact that everything else on the table will pale in comparison to the colors, flavors, and presentation of this crown jewel of layered deliciousness.
Ready for assembly, el capitan.

Oh, and did you know there are 6 recipes in 1 recipe post here? You are welcome. Pork, pork, pork, cheese, cheese, chips. That is the base, and all the rest is bonus flavor injection. Pickled red onions, fresh salsa, and avocado Mexican table cream lead your mouth towards snacktopia.

Come, fancypants, let me show you the way to nachovana.

Fresh Tortilla Chips
30 small white corn tortillas cut into 4ths
Frying oil
Kosher salt
Dark chili powder
1. Heat oil to 350 degrees, fry chips until crisp. Season with salt and chili powder. Can be held at room temperature in an airtight seal for 24 hours.

Fresh. Crispy. Delicious. 

Ancho Braised Pork
1 1/2 lb cubed pork shoulder
1 T. granulated garlic
1 T. granulated onion
1 T. sugar
1 t. black pepper
1 t. ground cumin
Kosher salt
1 bottle Corona
1 orange, cut into wedges
1 1/2 c. V8 vegetable juice
1. Combine all dry ingredients, and mix thoroughly. Coat all pork liberally, and heat a saute pan on medium-high.
2. Sear pork until brown on all sides, remove and put in a baking dish, deglaze the saute pan with the beer to remove the fond off the bottom of the pan, and add to the pork.  
3. Squeeze all orange wedges in the pan with the pork, as well as add the skins to the pan.
4. Pour the V8 in the pork, then cover the pan liberally with foil, and cook at 300 for at least 4 hours.
5. Remove from pan, shred, and hold hot and covered, until you can add the BBQ sauce. 

Chipotle BBQ Sauce
1 chipotle pepper in adobo sauce, pureed
1/2 onion small diced
1 t. garlic
1 T. butter
1 small can tomato paste
2 c. chicken or pork broth/stock
3/4 c. brown sugar
1/4 c. apple cider vinegar
1. Take the onion, chipotle, garlic, and butter, and simmer for 10 minutes. 
2. Add the tomato paste, chicken broth or stock and the brown sugar and vinegar together. Mix, and add to the simmering onions. 
3. Turn the heat down to low, and simmer for up to 1 hour, taste and adjust seasonings to your liking

Tequila Lime Infused Bacon
8 oz bacon cooked, crumbled
1/4 c. silver tequila
2 T. sugar
Rind and juice of 1/2 lime
1. Put tequila and sugar in a shallow pan, and turn on medium heat. Once the tequila lights on fire, turn the flame down and blow it out, stir any remaining unmelted sugar in. 
2. Add your lime rind and juice, and stir, then add your bacon. Reduce down until syrupy, turn off heat and let sit, being careful not to let it clump.
3. Serve!

Roasted Corn and Poblano Salsa
1 can corn kernels
1 t. vegetable oil
1 poblano pepper, small diced
2 vine ripe tomatoes, small dice
2 T. chopped cilantro
1 T. apple cider vinegar
salt and pepper to taste
1. Drain corn kernels thoroughly, toss them in the veg oil, and put underneath a hi broiler. Carefully watch the kernels so they don't get too dark, and stir them occasionally. 
2. When most of the kernels have some brown on them, cool them rapidly in the fridge, or freezer. Once cold to the touch, remove, and add all ingredients together, mix thoroughly.
3. Let sit for 1 hour to let all flavors blend, season, and serve!

Sweet, with just enough heat!

Avocado Crema
1 can crema chilled (Mexican table cream)
1 avocado
juice of 1 lime
salt to taste
1. In a blender or a food processor, blend all ingredients until a smooth puree. Cover and chill until service. The color will only last for about 8 - 12 hours, so it's better served fresh. 

Pickled Red Onion
1 red onion julienned
1 1/2 c. water
1/4 c. vinegar
1/3 c. sugar
1 t. kosher salt
2 bay leaves
1 t. whole coriander seed
1 t. whole black peppercorns
1. Put all ingredients in a small pan, and simmer on low heat until liquid is reduced by half, and serve or chill. 

Other Ingredients:

8 oz crumbled chorizo sausage cooked
2 c. shredded Mexican blend cheese
8 oz queso fresco
chopped cilantro

Ultimate Directions:

1. Layer chips, cheeses, chorizo, and pork on an oven safe dish. Place in an oven below a broiler on low, until the cheese is melted. Remove, and make another layer of the ingredients, and heat again. Repeat as desired, no more than 3 layers is recommended, I prefer two layers at most. 
2. Once the top layer is hot and melted, top with all of the remaining cold ingredients as desired. I recommend putting the avocado crema in a small plastic bag, and cutting the corner into a small tip, and squeezing it over the chips at the end. 
3. Enjoy and then sleep.

As stated above, there are a bunch of ingredients and steps to this, but most of them require no more than adding the ingredients to a pan and simmering for a bit. You can prep most of them a day ahead, then finish the cream last minute.The longest part will be cooking the pork, but that is an easy part once you pop it in the oven. 

So next time you feel like showing off your nacho skills, bust these babies out and nacho your way to the top of the food chain!

TPFPN. Code for awesome.