feed me comfort food
Recipe: the nachos of your life
Carnitas means ‘little eats’ in Mexican and refers to meat that has been braised at a low temperature in oil or lard and then pulled apart. That already sounds good, but it gets even better when we smoke-braise it in smoke and beer. Fill your ice bucket with beer and invite your friends over, when possible—it’s time for serious snacking.
door Lauretta Baarends
How to make the nachos
- Prepare a BBQ with a lid for indirect grilling and heat it until it reaches a temperature of 130 °C.
- Mix the cumin, paprika, chili powder, salt and black pepper well. Rub the pork shoulder all over with the sunflower oil and sprinkle with the spice mixture.
- Mix the remaining ingredients for the Pork Carnitas in a heatproof skillet or oven dish.
- Place the smoking wood chunks on the glowing coals, and place the seasoned pork and the filled skillet on the grill grate. Smoke the meat and sauce for 2 hours.
- Add the meat to the sauce in the skillet, cover the whole thing airtight with aluminum foil and smoke for approximately 3 more hours, until the meat is tender and can easily be ‘pulled’ with a fork.
- In a pan, mix the grated cheddar with the Cheesy Nacho Dip and let it warm and melt over low heat. Spread the nachos over a large oven dish. Pull the pork apart with two forks and distribute the meat over the nachos. Garnish everything with olive rings, avocado cubes, jalapeño rings, pico de gallo, sour cream, cilantro leaves and the warm cheddar sauce.
How to make the Pico de gallo
- Quarter the tomatoes, remove the seeds and inner membranes, and cut the flesh into small cubes. Remove the stem, seeds and inner membranes from the jalapeño pepper and cut the flesh into small cubes. Mix with the diced tomatoes and remaining ingredients, and season with salt and pepper.
Title: Smokey Goodness – Burgers & BBQ Bites
Author: Jord Althuizen
Price: €22,50
Publisher: Kosmos
Image: Remko Kraaijeveld
Read also:
