Feijoada Nachos

By lorik

Recipe from the Tasting Table Test Kitchen

Ingredients

• For the Feijoada:
• 2 tablespoons canola oil
• 1 sweet red bell pepper, cored, seeded and diced
• 1 white onion, diced
• 2 cloves garlic, minced
• 1/2 pound dried Spanish chorizo, diced
• 1 bay leaf
• 2 pounds pork tenderloin, cut into 1/2-inch cubes
• 2 15-ounce cans black beans, undrained
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt, to taste
• For the Pico de Gallo:
• 4 beefsteak tomatoes, cored and diced
• 1/2 cup diced white onion
• 1/3 cup chopped cilantro
• 2 jalapeños, stemmed and chopped
• Salt, to taste
• For the Nachos:
• 8 6-inch corn tortillas
• 2 tablespoons canola oil
• 1/4 pound Manchego cheese, coarsely grated
• 1/4 pound Monterey Jack cheese, coarsely grated
• 4 radishes, thinly sliced, for garnish
• 1 scallion, thinly sliced, for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the feijoada: Preheat oven to 375°.  Heat the oil in a medium saucepan over medium-high heat. Add the bell pepper and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic, chorizo and bay leaf and cook until the chorizo has crisped, about 3 minutes. Add the pork, beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is just cooked through, about 10 minutes. Season with salt and keep warm.

2. Make the pico de gallo: In a medium mixing bowl, combine the tomatoes, onion, cilantro, jalapeños and salt and toss until everything is well incorporated. Set aside.

3. Make the nachos: Place the tortillas on a baking sheet. Using a pastry brush, brush the tortillas on both sides with the oil. Bake until the tortillas begin to get crispy and turn golden brown, about 8 minutes. Sprinkle the tortillas with cheese and continue to bake until the cheese has melted, about 4 minutes. Let the tortillas cool briefly, then break each tortilla into roughly 3 large pieces and transfer to a platter.

4. Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.