Pork tinga-style nachos

Name: Pork tinga-style nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 473 g pack slow cooked smoky barbecue pork shoulder; 2 tbsp tinga paste; 250 g pack cherry tomatoes, quartered; 1 small red onion; 1 lime, juice; 3 tbsp soured cream; ¼ tsp ground cumin; 1 avocado; 1 jalapeño chilli; 200 g pack salted tortilla chips; 2 tbsp chipotle hot sauce, to taste (Cholula hot sauce works well); 75 g Essential 30% Reduced Fat Extra Mature Cheddar, grated

Smoky chipotle-infused tinga meets tender barbecue pork shoulder to create these sharing nachos – the ultimate dig-in dinner. Serve with pots of guacamole and tomato salsa to save time on chopping.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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473g pack slow cooked smoky barbecue pork shoulder
2 tbsp tinga paste
250g pack cherry tomatoes, quartered
1 small red onion
1 lime, juice
3 tbsp soured cream
¼ tsp ground cumin
1 avocado
1 jalapeño chilli
200g pack salted tortilla chips
2 tbsp chipotle hot sauce, to taste (Cholula hot sauce works well)
75g Essential 30% Reduced Fat Extra Mature Cheddar, grated

Preheat the oven to 200ºC, gas mark 6. Cook the pork according to pack instructions. Mix the tinga paste into the sachet of sauce, then toss it through the shredded meat.
Meanwhile, toss together the tomatoes, onion and half the lime juice, then set aside. Mix the remaining lime juice with the soured cream and cumin and slice the avocado and jalapeño chilli.
Arrange the tortilla chips on a large baking tray. Scatter with the pork, then drizzle with the hot sauce. Top with the tomatoes and onion, jalapeño and Cheddar, then return to the oven for 5 minutes. Scatter over the avocado, spoon over the soured cream sauce and serve immediately.

Cook’s tip

Try the fajita spiced chicken or mix smoky chipotle beef (both from the slow cooked range) with birria paste and serve in a burrito with gravy for dipping

Typical values per serving when made using specific products in recipe