While I don’t do Super Bowl Sunday’s or watch football at all, but doesn’t mean I can’t enjoy making good food that can be enjoyed during the game or a game night with friends. These Nachos and Guacamole with pineapples and edible flowers are my new favorites to enjoy and it’s nice because you can use them in so many different ways. Make tacos, burritos, nachos or even a salad bowl.
Let’s start the party with the Pork Carnitas. There are a few extra steps to this recipe, none of them are hard or time consuming. The end result however is out of this world. It’s super moist, flavorful and completely melt-in-your-mouth.
I used my favorite Lodge enameled cast iron Dutch oven to prepare this rock star recipe. This pot is one of my favorites to use for multiple recipes and is a must in any household.
FOR THE PORK CARNITAS
4 pound boneless pork butt, fat trimmed and cut into 1 inch cubes
1 1/2 tsp salt (add more if you need more at the end of the cooking process)
2 tsp ground cumin
1 onion, peeled and chopped
2 bay leaves
1 tsp dried oregano
2 tsp paprika
1/2 fresh lime juiced
2 C water
1 medium orange, juiced and keep the spent halves
2 tbsp olive oil for sautéing the meat
1. Adjust oven rack to lower middle position and heat to 300 degrees.
2. Combine the meat with dry ingredients in a large mixing bowl. Mix well. Add half of the seasoned meat and sauté with half the onions in the Dutch oven (this is my favorite one!) until golden brown. Remove the browned meat into a clean bowl and repeat with the rest of the meat/onion combo until browned.
3. Once both are completed add both back in the Dutch oven including the spent orange halves, orange juice, lime juice and water. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
4. Now you are ready to assemble your tacos, burrito or nachos. Enjoy.
FOR THE NACHOS
It’s up to you what you like as your toppings, here are my favorite toppings to add:
Juanita’s Tortilla Chips, enough to cover your cast iron skillet
1 cup of canned black beans
1/4 sweet onion chopped very finely
1 cup of meat or veggies of your choice (I used the carnitas from above)
1 or more cups of Mexican cheese blend, depending on the size of your cast iron skillet
jalapeño slices to add some heat
Add these once the nachos are done and out of the oven :
handful of cilantro, without stems
4 radishes, cut in half and sliced thinly
lime wedges to squeeze at the end
Formosa Habanero Hot sauce
1. Preheat your oven to 425 degrees.
2. Add the chips to the cast iron skillet (this is one I used).
3. Then add your toppings as listed in order.
4. Bake for 10-15 minutes, or until cheese has melted.
5. Add the last three toppings listed and enjoy while hot.
I also added this super tasty, tangy pineapple guacamole I made with edible flowers. I served it on the side with the nachos and it was a hit. The recipe for the guacamole is super easy and would go well with so many other things. I hope you give it a try and enjoy.
PINEAPPLE & EDIBLE FLOWERS GUACAMOLE
1 large ripe avocado
1 cup ripe pineapple chopped into small pieces
1 lime, juiced
1 tsp salt, add more to your taste
2 tbsp edible flowers, roses and other edible flowers work well
2 tbsp cilantro (leaves only)
1 tsp finely chopped jalapeño
1. Use a teaspoon and scrape out the avocado into a bowl.
2. Chop the flowers and cilantro.
3. Add all the remaining ingredients and mix well, season with more salt to taste.
4. Serve with the nachos or a bowl or chips as a side for your next game night.
Enjoy and Bon Appetité!