Recipe Background
Chiefs Nachos are a flavor-packed delight with tender pork, rich cheddar sauce, and vibrant toppings, perfect for any casual feast.
Chiefs Nachos offer a vibrant medley of flavors, starting with the slow-cooked, tender pork shoulder. Seasoned to perfection with a blend of smoky paprika and garlic powder, this pork is the star. As it roasts, the kitchen fills with aromas that could make even the most ardent vegetarian pause. The addition of lager-style beer and liquid smoke infuses a comforting warmth, reminiscent of backyard barbeque gatherings.
The beauty of these nachos lies in their layering of taste and texture. First, there's the satisfying crunch of tortilla chips as the base. Like a treasure hunt, a generous portion of pulled pork awaits beneath the creamy cheddar cheese sauce. This sauce, whispering hints of mustard and Worcestershire, hugs every chip. A sprinkle of queso fresco adds a delightful creaminess.
On the topping front, pickled jalapeños bring a playful kick. Meanwhile, a drizzle of salsa verde offers a fresh tang that balances the rich flavors. Crowned with a cilantro-infused sour cream, every bite is a fiesta for the taste buds. Despite the complex flavors, crafting these nachos is surprisingly straightforward. Elevate game day munchies with these nachos and become the hero of any casual gathering, guaranteed.
Ingredients
For the pulled pork:
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper optional
- 1 (3 1/2-4-pound) pork shoulder or pork butt fat-cap intact
- 1/2 cup lager-style beer
- 1/2 cup cider vinegar
- 1 tablespoon liquid smoke
For the homemade barbeque sauce:
- 2 tablespoons unsalted butter
- 1 1/2 cups ketchup
- 1/3 cup Worcestershire sauce
- 1/4 cup steak sauce or marinade
- 1/4 cup pure maple syrup
- 2 tablespoons brown sugar packed
- 2 tablespoons cider vinegar
- 1/2 teaspoon onion powder
- 1/8 teaspoon liquid smoke
- freshly ground pepper to taste
For the cheddar sauce:
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 8 ounces extra-sharp cheddar cheese shredded
- 1 tablespoon cornstarch
- 1 tablespoon water
- kosher salt to taste
For the cilantro-sour cream sauce:
- 1/2 cup sour cream
- 1 tablespoon fresh cilantro leaves chopped
- 1 teaspoon lime juice freshly squeezed
- kosher salt to taste
For the nachos:
- 1 (12-ounce) bag tortilla chips
- pickled jalapeños to taste
- queso fresco or cotija cheese to taste, crumbled
- salsa verde to taste, for serving
- hot sauce to taste, for serving
Directions
- Preheat the oven to 325 degrees F.
- In a bowl, add the paprika, 1 tablespoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, the chili powder, 1/4 teaspoon of the dry mustard powder, and the cayenne pepper and whisk to combine.
- Massage the spice mixture into the pork on all sides.
- In a Dutch oven, add the seasoned pork, the beer, 1/2 cup of the cider vinegar, and 1 tablespoon of the liquid smoke.
- Cover the Dutch oven and roast, while basting occasionally, until the pork easily falls apart and it reaches an internal temperature of 145 degrees F, about 3 hours.
- Transfer the pork to a cutting board while it is still hot.
- Carefully trim the excess fat from the pork. You may need gloves.
- Shred the pork.
- Return the shredded pork to the Dutch oven and toss it with the cooking liquid.
- Cover the Dutch oven and set it aside.
- In a small saucepan over medium heat, melt the butter.
- Add the ketchup, 1/3 cup of the Worcestershire sauce, the steak sauce, the maple syrup, the brown sugar, the remaining cider vinegar, the onion powder, the remaining liquid smoke, and the ground pepper, to taste, and whisk to combine.
- Bring the sauce mixture to a boil.
- Reduce the heat to low and simmer until the sauce thickens, about 10 minutes.
- In a medium saucepan, add the eggs and the evaporated milk and whisk to combine.
- Place the saucepan over medium-low heat and add the remaining mustard powder, the remaining Worcestershire sauce, 1/2 teaspoon of the hot sauce, and 1/2 of the cheddar cheese.
- In a small bowl, add the cornstarch and the water and whisk to combine.
- Once the cheese sauce mixture starts to warm, add the slurry and whisk to combine.
- Cook the cheese sauce mixture, while whisking frequently, and gradually adding the remaining cheese until the sauce reaches your desired thickness, about 10-13 minutes. You may not need all of the remaining cheese.
- Season the cheese sauce generously with the salt, to taste.
- In a small bowl, add the sour cream, the cilantro, and the lime juice and whisk until well-combined.
- Season the cream sauce with the salt, to taste.
- Chill the cream sauce for 1 hour.
- On a large serving platter, arrange the tortilla chips.
- Top the chips with the warm pulled pork, the homemade barbeque sauce, and the cheddar sauce.
- Garnish the nachos with the pickled jalapeños and the queso fresco.
- Serve the nachos topped with the cilantro-sour cream sauce, the salsa verde, and the remaining hot sauce.
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