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Mexican Lager Carnitas Nachos


If there is one recipe on breadandkale.com that is the gift that keeps giving, it has to be my Mexican Lager Pork Carnitas because I cannot stop using them in more and more dishes. In our house the latest favorite way is loaded up nachos! This carnitas recipe goes so perfectly with melty Monterey jack cheese, fire roasted corn (love Trader Joes's frozen), Hatch green chiles, and crispy tortilla chips. The best part is you can keep the toppings coming by dipping in your favorite salsa, greek yogurt, diced avocado, limes wedges, or whatever fits your fancy!


This recipe comes together in minutes especially if you prep the carnitas ahead of time. Seriously, cook it over the weekend then have plenty of carnitas to star in dishes like these nachos, or my cauliflower rice burrito bowl, all week.


Mexican Lager Carnitas Nachos


Serves: 4-6


Ingredients

  • 1-2 cups Mexican Lager Pork Carnitas

  • Tortilla chips of choice (love Late July thin & crispy)

  • 6-8 oz Monterey Jack or Mexican blend cheese

  • 4 tbsp Hatch Chile or green chiles (jarred or canned)

  • 1/4 cup frozen fire roasted corn (we love Trader Joe’s

Instructions

  1. Prepare Mexican Lager Pork Carnitas in slow cooker for 4 hours on high or 8 hours on low {recipe on can be stored in fridge for 3-5 days or frozen}

  2. Preheat oven to 400F

  3. Line baking sheet with parchment paper then evenly spread out enough tortilla chips to fill the baking sheet.

  4. Sprinkle 6-8 ounces of Monterey Jack or Mexican blend cheese.

  5. Layer on the carnitas, chiles, and corn.

  6. Bake for 5-8 minutes (7 is my ideal but just once cheese is melty).

  7. Serve with Greek yogurt, diced 🥑, hot sauce, lime slices, or whatever fits your fancy


Tips

Mexican Lager Pork Carnitas is perfect to freeze in portions so you always have the main ingredient ready to go when the craving for some nachos strikes!


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