Use whatever leftover meat you have and turn it into a Mexican Carnitas spiced topping for an easy Nacho Salad
Author: Toni
Recipe type: Fast N Easy Dinners
Serves: 4
Ingredients
For the Carnitas
2 Cups Leftover Pork, or other cooked meat, shredded
½ a Large Orange
1 teaspoon Garlic Powder
2 teaspoons Cumin or Chili Powder
1 teaspoon Salt
For the Nacho Salad
Tortilla Chips
Lettuce or Bagged Lettuce Mix
1 Can of Beans - I like drained black beans, but pinto's or refried beans work too!
3 Cups Cheddar or Monterey Jack Cheese - Shredded
Pickled Jalapeno's - or raw if you like it hot!
1 Ripe Avocado - peeled and sliced
1 8 oz. Container Sour Cream
Salsa
Instructions
Squeeze the orange juice all over the pork, then slice the peel in 2-3 pieces and push them into the pork. Refrigerate at least 2 hours and as long as 24 hours.
When ready to prepare the salad, heat a large cast iron or non-stick skillet on high heat. Add 2 tablespoons of oil to coat the bottom, then remove the orange peels and place the shredded pork into the pan. Don't stir! Leave the pork to crisp on the bottom for about 2 minutes or until very brown and crispy.
While the pork is crisping, Arrange a layer of tortilla chips around the edge of each dinner plate.
In the center of the plate add lettuce, then top with beans and sprinkle with jalapeno's.
Sprinkle a generous portion of the shredded cheeses over the entire plate.
Check the pork. If it's brown underneath and crispy, add the spices to the pan, then turn off the heat and stir thoroughly.
Top the center portion of each plate with a large mound of the pork carnitas.
Set several slices of avocado around the edges of the dish.
Let each diner add their own sour cream and salsa toppings.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/fast-pork-carnitas-nacho-salad/