Crispy Carnitas Loaded Nachos with Roasted Corn
A generous mound of nachos topped with Crispy Carnitas (cooked previously in the Instant Pot, recipe here). Topped with all our favorite things, including roasted corn, avocado chunks, refried black beans, tomatoes, black olives, red onions, quest fresco, and a 4-cheese blend. With a sprinkling of cilantro and green onion.
Servings: 6 people
- 1-1/2 cups Carnitas cooked (see notes)
- 1 ear Corn kernels sliced off
- 1/2 cup Tomato cubed
- 1/4 cup Red onion chopped fine
- 1 cup Refried black beans
- 1 cup Queso Fresco cubed
- 16 oz Mexican cheese blend shredded
- 1/4 cup Black olives sliced
- 14 oz Tortilla chips thicker is better
- 1/2 Avocado cubed
- 1/4 cup Mexican crema
- 4 sprigs Cilantro leaves removed
- 1 Green onion sliced fine
- 1/4 Lime optional
Gather your ingredients, including the Carnitas we previously cooked in the Instant Pot. (Recipe here)Set the rack in your over to the middle position, and preheat your oven to 350º.For your toppings, you will want to cut everything into small cubes or fine dice so they are easy to sprinkle on the nachos.I also like to pre-heat my beans, to make sure they are hot when serving. I do this is in the microwave for a minute.
Put the carnitas into the Tarte Tatin pan (or other oven-safe dish), spreading it out to get heated evenly. Place under the broiler for 5 minutes, or until the edges get browned and crisp. Don't overcook or the meat will get dry. Keep an eye on it so it doesn't burn. Remove meat to a small bowl.
Heat the cast iron skillet on the stove, with a small drizzle of olive oil. Add the corn you sliced off the ear, and let it sit until it begins to brown. Toss the corn with a spatula to turn kernels over. You want to get some color on the corn. Remove from pan to a small bowl.
To make drizzling easier, I like to put the crema into a small squeeze bottle.
Alternately, you can take a small ziplock bag, put a few dollops of crema, seal it up, squeezing out the air. Then when you are read yo squeeze the crema on your nachos, you can cut a small tip off the bag.
Start assembling you're nachos by putting a layer of tortilla chips in the bottom of the pan. Then sprinkle some of the cheese blend over top. Add another handful of chips, and more cheese blend. Sprinkle some of the queso fresco cheese on as well, and dollop some of the refried beans around.
Add another big handful of chips, more of the cheeses, and beans. Start sprinkling the olives, roasted corn, onions, and tomato. Feel free to add your favorite toppings. How you "load" your nachos is all about making it the way you like it, after all.
Add a bit more chips, and pile your crispy carnitas in the center of the mound. Sprinkle on whatever toppings you have left, making sure to finish with a bunch of cheese on top, so it can melt over the meat.Note: I prefer to leave the avocado until after cooking, but you can add some now. Put the pan of nachos in the middle rack of the oven. Heat through until you can see the cheese is getting melted. Keep an eye on it so it doesn't burn. (Especially if you have a small oven, and a tall pile of nachos!)When melted, carefully remove the pan from the oven, it will be very hot!
Add the avocado, and squeeze the crema over the top. Sprinkle the cilantro leaves and sliced green onions over top. And serve while still hot!
Serving: 1person | Calories: 728kcal | Carbohydrates: 52g | Protein: 28g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1088mg | Potassium: 393mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 6.3mg | Calcium: 749mg | Iron: 2.2mg