Game Day Nachos
With autumn comes football. And with football comes game day eats! Bunches & Bunches kicks up the nacho game with this recipe utilizing their Red Dried Chilaca Mole Sauce to add a layer of complexity and depth to this weekend treat.
2 lbs, Organic Pork Butt
Sea Salt + Freshly Ground Pepper, To Taste
2 Small Onions, Rough Chop
1 Bag, Corn Tortilla Chips
1 (8 oz block) Queso Oaxaca or Cheddar cheese, Grated
1 Jalapeño, Thinly Sliced
1 Avocado, Diced
1/4 Cup, Fresh Cilantro Leaves
Sour Cream, To Taste
Preheat the oven to 350°F.
Season the meat generously with salt and pepper and place in a large dutch oven.
Scatter the onions around the pork and pour the entire jar of mole over the pork. Fill the (now empty) jar with water, shake well and pour over it all over the Pork.
Cover and cook in the oven for approximately 3 hours. Pai turns the meat over a few times during cooking but notes that this step isn’t completely necessary.
Remove the meat to a board, shred with two forks and return to the pot.
To assemble the nachos, fill the bottom of an oven proof dish or cast iron pan with tortilla chips, cover with desired amount of cheese, then add mole pork and scatter with jalapeño slices.
Bake in the oven for 10 minutes or until the cheese has melted and then add toppings to your taste.
Serves 2 to 4 people (depending on greediness). Enjoy!