BBQ’d Pork Nachos with BaconWritten by Lillian Tram on September 28th, 2015
Everyone loves nachos, whether they are served alone, with cheese or loaded with delectable goodness. While you might consider this a Mexican dish, nachos were actually created for the American palate. A man named Ignacio Anaya, who was nicknamed Nacho, worked as a maitre d’ in a popular restaurant called the Victory Club, located in Piedras Negra near the Eagle Pass, Texas military base.
It is believed that one evening, a group of military wives arrived for a meal after the cook had gone home. While he knew he had no culinary skills to speak of, Nacho did not want to lose their business. He retreated to the kitchen, donned the chef’s hat and went to work, creating a trio of warm delicious goodness we know and love today: nachos with cheese and jalapeno pepper rings. The ladies loved this new dish and it is likely that, when they asked for its name, Nacho named the edible invention after his namesake.
Nachos as Game Day Food
Twenty years after their initial restaurant debut, a man named Frank Liberto thought nachos would be great as stadium food, adding them to the menu at Arlington Stadium, which was home to baseball’s Texas Rangers. His idea made this American fare even more popular than it already was, tweaking the cheese recipe to prolong the shelf life and promote faster service as this improvement wouldn’t require warming the deliciously yellow goodness.
From that point, it is believed that people said, “Hey, I can make this delicious stadium food at home!” Sure enough, not only did they begin making the delectable original featuring jalapeno rings, but they began to experiment with an assortment of toppings which led to today’s term of “LOADED NACHOS”. Loaded with what, you might be asking? Anything and everything that sounds delicious with Nacho cheese. Among the favorites meat choices today are homemade chili, pulled pork and hamburger meat. Other popular toppings include shredded lettuce, fresh diced tomatoes, sour cream and black olives, to name a few.
Are you craving nachos yet? If not, you certainly should be!
Adapted from the cookbook called ‘Get Grilling’ comes a great recipe for the ultimate loaded nachos, perfect for those who love the taste of pulled pork and tasty bacon. Need a great recipe for pulled pork so you can make these tasty loaded nachos? Follow the link in the ingredient list to our very own pulled pork recipe.
1 1⁄2 cups cooked pork, shredded
2 cups of your favorite barbecue sauce
12 ounce can of pinto beans, drained and rinsed
1 tablespoon of Cajun seasoning
2 medium tomatoes, diced
2 pickled jalapeno peppers, chopped
1⁄2 cup of fresh cilantro, roughly chopped plus some for garnish
7 ounces of white corn tortilla chips
1⁄3 cup of sour cream, plus additional for garnish
Three or four strips of bacon, cooked and crumbled for garnish
12 ounces of shredded cheddar cheese
salt and pepper
Preheat your oven to 375 degrees.
Toss the pulled pork with one cup of barbeque sauce and set aside.
Coarsely mash the beans in a bowl, adding the lime juice, half the Cajun Rub, and salt to taste.
In another bowl, toss the diced tomatoes with the jalapenos and 1/2 cup of cilantro.
Season with salt and pepper to taste.
Scatter half the tortilla chips in a baking dish.
Scatter the meat, beans, and 1/3 cup of sour cream as well as half the tomato mixture over the tortilla chips.
Cover with the remaining chips evenly before spreading the remaining tomatoes, sauce, and Cajun Rub.
Sprinkle the shredded cheese over the entire dish.
Bake the deliciously loaded nachos until the cheese has melted and begins to brown, which is about seven minutes.
Serve this American fare warm, garnished with additional sour cream, bacon crumbles and cilantro.