Cubano Nachos
CUBANO NACHOS ft. @grillospickles!With Game Day right around the corner, we're preparing for allllll of the gatherings!Whether hosting a get-together with friends and familia or looking for a recipe to bring to your Game Day potluck, this recipe is calling your name. Topped with carnitas, cheese, mustard crema, and pickles, it's a dish that everyone can huddle around!
2.54 179 Ratings
Cubano Nachos
- gluten free
CUBANO NACHOS ft. @grillospickles!With Game Day right around the corner, we're preparing for allllll of the gatherings!Whether hosting a get-together with friends and familia or looking for a recipe to bring to your Game Day potluck, this recipe is calling your name. Topped with carnitas, cheese, mustard crema, and pickles, it's a dish that everyone can huddle around!
Directions
Step 1
Cook pork shoulder according to the Siete Seasoning packet instructions or pressure cook with 1 cup of water in an Instant Pot for 1 hour until the meat easily shreds.Step 2
Preheat oven to 350FStep 3
Drain off most of the water, leaving behind ½ cup of liquid. Season with 1 packet of Siete Carnitas SeasoningStep 4
Dice the smoked deli ham into bite size piecesStep 5
Place 2 bags of Siete Sea Salt Maiz Totopos on two parchment lined baking sheets, spreading out evenlyStep 6
Layer shredded cheese and meats until chips are fully coatedStep 7
Bake for about 15 minutes, or until the cheese is meltedStep 8
8. While the nachos are baking, mix the mustard crema by combining mayo, sour cream, yellow mustard, and lime juice. Place in a squeeze bottle or a zipper storage bag with the tip cut to make a quick piping bag.Step 9
Finish the Cubano nachos with the Grillo’s Dill Pickle Chips and a drizzle of the mustard crema
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