INGREDIENTS
For the pork:
- 1/4 pound cooked pork butt, shredded
- 1 teaspoon Kosher salt
- 1 Drop liquid smoke
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons Cholula Regular hot sauce
For the nachos:
- 1/4 cup sour cream
- 1/4 tablespoon avocado, chopped
- 2 Drops Cholula Chili Lime Hot Sauce
- 4 ounces yellow corn tortilla chips
- 1/2 cup cheese sauce
- 1/2 cup pico de gallo
DIRECTIONS
For the pork:
Combine the shredded pork with the rest of the ingredients and simmer in a sauce pan until the sugar melts and the flavors are well incorporated, about 15 minutes. Set aside.For the nachos:
To make the avocado-sour cream sauce, combine the sour cream, avocado, and Cholula sauce in a food processor and purée until smooth. Set aside.In a bowl, add the tortilla chips and pour the cheese sauce evenly on top. Top the cheese with the Kalua pork, followed by the pico de gallo. Finish with a few drizzles of the avocado-sour cream sauce.
Recipe Details
Servings: 4Source: http://www.thedailymeal.com/o-co-coliseum-cholula-kalua-nachos
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