Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.
8 6-in. flour tortillas, triangle cut, fried and seasoned with salt and table grind black
8 12 fl. oz. portions of black refried beans, prepared, hot
1 lb. pulled pork, prepared, hot
1 lb. queso Chihuahua, grated, or queso fresco/cotija cheese
½ c. avocado pico de gallo, fresh
Dollop lime crema Mexicana, as needed
Pinch micro cilantro, as needed
The Black Refried Beans
1 lb. bacon, or back fat, ¼-in. diced
1 lg. Spanish onion, yellow, ¼-in. diced
1 lg. carrot, ¼-in. diced
1 lb. black beans, dried, soaked overnight in water, drained
4 cloves garlic, minced
1 chipotle chile in adobo sauce, rough chopped
1 T. epazote, or a couple of sprigs
½ t. cumin
1 T. tomato paste
2 fl. oz. lime juice, fresh squeezed
Salt and black pepper, to taste
1½ qts. water
2 c. chicken broth, or pork broth
½ c. cilantro, chopped
In stock pot, on medium heat saut. bacon or back fat until crisp tender. Add onions and carrots, saut. until edges begin to brown. Add black beans, garlic, chipotle, epazote, cumin, tomato paste, lime juice, salt and pepper. Cook for 1 minute and stir as needed.
Add water and broth and mix well to combine. Bring to a boil, reduce heat to low. Cook for approximately 1 1/2 - 2 hours or until beans are tender. Add cilantro, mix well to combine. Adjust seasoning as needed. Smash beans, but do not puree; keep some bean shape.
The Avocado Pico De Gallo
¼ c. red onion, 1/8-in. diced
1 lime, fresh squeezed
1 med. jalapeño, or small serrano, finely chopped
2 or 3 med. tomatoes, seeded, 1/8-in. diced
Green onion, approximately 2, very fine bias cut, as needed
1 t. cilantro, fine chopped
1 ½ t. kosher salt
1 to 2 ripe avocados, 1/8-in. diced
In mixing bowl, combine all ingredients except avocado. Add avocado, gently mix well to combine.
To Make the Carnitas Nachos: On top center of chips evenly spread queso Chihuahua. Evenly spread refried black beans, leaving edges empty. In center of chip, evenly place pulled pork. Place nachos in 400° F oven until cheese melts. On top center of pork, evenly sprinkle avocado pico de gallo (and optional fresh shaved jalapeño slice). On top center of avocado pico de gallo, place dollop of lime créma. On top center of lime créma, garnish with cilantro micro greens.
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