Loaded Chorizo Tostone Nachos
Pork Butt Chorizo:
- 1 lb. Pork Butt
- 1 tsp. cumin seed
- 1 tsp. coriander seed
- 2 bay leaves
- 5 whole cloves
- 1/4 tsp. ground cinnamon
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 Tbsp. granulated garlic
- 1 tsp. kosher salt
- 5 whole peppercorns (or 1/2 tsp. ground black pepper)
- 2 Tbsp. ancho chili pepper
- 3 Tbsp. apple cider vinegar
Cheddar Dipping Sauce (recipe follows)
- 2 Tbsp. unsalted butter
- 1/2 medium-sized onion, diced
- 2 garlic cloves, finely chopped
- 2 Tbsp. flour
- 1 cup milk
- 1/2 cup chopped cilantro
- 3 cups white cheddar, grated
- 3 cups Monterey Jack cheese, grated
- 1/2 cup sour cream
- 1/2 Tbsp. salt
- 2 cloves garlic, finely chopped
- 1/2 lb. unsalted butter, softened
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 unripe plantains
- Vegetable oil
- 1 lb. fresh Pork Butt Chorizo (recipe above)
- Cooked Tostones (recipe above)
- 1/2 cup White Cheddar Sauce
- 1/2 cup queso fresco
- 1 jalapeño, thinly sliced, seeded
- 1 Roma tomato, diced
- 1 red onion, thinly sliced
- 1 watermelon radish, julienned
- 1/2 cup sunflower sprouts1 lime, quartered
- 1/2 cup guacamole
Meal Course:Dinner, Lunch
- Grind cumin seed, coriander seed, bay leaves and cloves using spice grinder. Add remaining ingredients, except pork butt and vinegar, and combine everything well.
- Using meat grinder, grind pork butt to medium grind.
- In large bowl, combine ground pork with vinegar and 1/2 the spices.
- Mix ingredients for 30 seconds, being careful not to overmix. Add remaining spices.
- Allow mixture to rest for at least 30 minutes (best to rest over an hour).
Cheddar Dipping Sauce:
- Melt butter in saucepan over medium heat, add onions and cook for 5 minutes or until tender.
- Add garlic and cook for 1 minute more.
- Whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, approximately 3 minutes.
- Stir in cilantro and reduce heat to medium-low.
- Slowly add in cheeses, 1/2 cup at a time until they have completely melted. Stir in sour cream and salt. Serve warm.
- In small mixing bowl, combine garlic, butter, salt and pepper. Mix together until smooth.
- Peel plantains and cut into 1-inch-thick slices.
- In deep frying pan, heat oil and fry plantains until golden. Remove from fryer. Flatten plantains using a mallet or flat-surfaced cup.
- Place flattened plantains back into fryer and fry until deep golden brown. Approximately 5-7 minutes.
- Remove plantains from oil; shake off excess oil. Toss them with 1 Tbsp. garlic-butter mixture. Season with additional salt and pepper.
- Heat small pan over medium heat, add chorizo and stir to break into small pieces. Cook until brown, drain off excess oil and hold warm.
- Arrange cooked tostones on large platter and place into preheated oven at 350°F to warm through for 3-5 minutes.
- Remove from oven, top with cooked chorizo, drizzle with cheddar sauce. Top with queso fresco, sliced jalapeños, diced tomatoes and sliced red onions.
- Garnish with julienned watermelon radishes and sunflower sprouts.
- Serve with fresh lime wedge, guacamole and remainder of cheddar sauce.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.