Ingredients: Tortilla chips, about 1/2 bag 1 cup shredded Cheddar Cheese or Cheddar Monterrey Jack Blend 2 cups shredded Mexican Pulled Pork (see recipe) 1 cup cooked black beans or pinto beans (drain and rinse if using canned beans) ½ cup sliced red onion or pickled red onion (see recipe) 2 cups shredded romaine lettuce ½ cup fresh cilantro, minced ½ cup prepared fresh salsa ¼ cup sour cream (optional) Lime wedges, for serving
Directions: 1. Preheat your broiler. Place the tortilla chips on an oven proof platter and evenly sprinkle with the cheese. Place the platter under the broiler until the cheese is almost completely melted. Remove the platter from the broiler. 2. Evenly distribute the pork and the beans over the chips and place back under the broiler for another minute or two. 3. Remove the platter from the broiler again and top with the vegetables, salsa, and sour cream if desired. Serve the nachos with lime wedges.
Mexican Pulled Pork Yield: about 3 pounds
Ingredients: 4 pounds boneless pork shoulder, cut into large chunks 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons Kosher Salt 1 small onion, cut into chunks 2 limes, halved 1 orange, halved 2 cups dark Mexican beer 2 tablespoons packed brown sugar 1/2 cup tomato sauce 2 tablespoons fresh cilantro leaves
Instructions: 1. Sprinkle the cumin, chili powder and salt all over the pork chunks to coat them completely. Place the pork in a deep baking pan. 2. Place the onion chunks in the pan with the pork. Squeeze the juice from the lime halves over the pork. Squeeze the juice from the orange halves over the pork. 3. Pour the beer into the pan. Cover the pan with foil and place the pork in a 325 degree oven. 4. Cook the pork for 2 hours or until it is very tender and falling apart. Remove the pork from the pan and using tongs or gloved hands, shred the pork into large chunks. Place the shredded pork into a bowl. 5. Strain the remaining cooking liquid out of the pan and discard the solids. Place the strained cooking liquid in a sauce pan with the brown sugar and the tomato sauce. 6. Simmer the cooking liquid mixture over medium heat, until it is reduced and slightly thick. This will take about 10 minutes. Taste the sauce and adjust the seasonings. 7. Pour the reduced sauce over the shredded pork. Sprinkle the fresh cilantro over the pork and serve.
Pickled Red Onions Yield: 2 cups pickled onions
Ingredients: 1/2 jalapeño pepper, sliced 1 large red onion, finely sliced (2 cups) 1/2 cup distilled white vinegar 1 teaspoon kosher salt 1/2 cup water 1/2 cup sugar
Directions: 1. Place jalepeño and onions in a medium mixing bowl. 2. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. 3. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. 4. Onions will keep indefinitely in a sealed container in the refrigerator.
Busch's Thai Chicken Nachos Yield: 4 Servings
Ingredients: 2 cups shredded, cooked chicken (warm, if possible) 1/3 cup Thai Curry Sauce or Thai Peanut Sauce Tortilla chips, about 1/2 bag 1 cup shredded Monterrey Jack cheese 1-2 Green onions, thinly sliced on the diagonal ½ cup red bell pepper, diced ½ cup fresh mango, diced 2 cups shredded coleslaw mix 10-15 Cilantro sprigs 1 tablespoons Sesame Seeds, toasted Sauce: 2 tablespoons Thai Sweet Chili Sauce 2 tablespoons Mayonnaise Sriracha, for serving
Directions: 1. Combine the shredded chicken and the Thai Curry Sauce in a bowl and mix to coat the chicken. If your cooked chicken is cold, heat the chicken mixture in the microwave for 1-2 minutes 2. Preheat your broiler. Place the tortilla chips on an oven proof platter and evenly sprinkle with the cheese. Place the platter under the broiler until the cheese is almost completely melted. Remove the platter from the broiler. 3. Evenly distribute the chicken over the chips and place back under the broiler for another minute or two. 4. Remove the platter from the broiler again and top with the vegetables. Combine the Sweet Chili Sauce and the mayonnaise and mix. Drizzle the sauce over the nachos. Sprinkle the nachos with sesame seeds and serve with the Sriracha Hot Sauce.