Ingredients
Scale
- 7 small corn tortillas
- 14 oz salsa verde (affiliate)
- ¼ cup vegetable oil
- 1 cup shredded leftover pork
- ¼ cup thinly sliced pickled red onion
- ¼ cup chopped tomatoes
- ½ avocado, chopped
- ¼ cup crumbled queso fresco
- 2 tablespoon finely chopped cilantro
- 1 egg, fried **optional
Instructions
- Preheat ¼ cup oil in large cast iron (or other oven safe skillet) over medium high heat. Cut tortillas into 6 wedges each and fry until crispy. Set on paper towels to blot grease.
- In same skillet, add half of salsa verde and shredded pork. Simmer until sauce is absorbed, about 3 minutes. Add remainder of salsa verde, heat until simmering. Add fried corn tortillas and toss until chips just start to soften and sauce is absorbed.
- Take skillet off heat and sprinkle pickled red onion **(click link below for recipe), chopped tomatoes, avocado, and queso fresco over top of nachos.
- Broil in oven for 3-5 minutes or until queso fresco starts to soften.
- Take out of oven and top with cilantro and fried egg **(optional)
- **Pickled red onions recipe: http://www.bonappetit.com/recipe/quick-pickled-onions