Brazilian flair nachos have everything that great nachos needs to have: tender meat, flavorful Brazilian sauce, Brazilian melted cheese, fresh tomatoes, the best guacamole and many spoonfuls of sour cream. Yummy!!
To make the shredded pork we used malagueta peppers, a typical Brazilian pepper. This pepper has a unique flavor and it’s delicious. Also, we used table cream to make the sauce. We like to fry our own tortillas to make the chips. It’s up to you!! We used a Brazilian white cheese vey similar to Mexican white cheese that you can find in any American store. I am almost positive that you will find Brazilian cheese only in Brazilian stores. Regarding the guacamole we have the best recipe. Bellow we have the video showing step by step how to make this delicious nachos.
We don’t know if you agree but nachos are so filling…Don’t you think? Or maybe it’s just us who dips into the guacamole, pork and sour cream so much that every bite is like a meal. lol We love these so much!!
If you follow us on Instagram you probably have seen these videos from Tastemade, I’ve been wondering how they make these cute videos. I read on NPR “Tiny Kitchen Videos Cook Up Real Food In Doll-Sized Portions” more details about this series.
- 1 package of your favorite corn tortillas
- Pork butt (about 5-6 lbs)
- 1 T. cinnamon
- 3 T. cumin
- 2 T. chili powder
- 2 T. oregano
- 2 T. coriander
- 3 T. kosher salt
- 1 onion, cut into medium dice
- 8 cloves of garlic
- ½-1 c. chicken broth
- 1-2 T. Malagueta peppers with oil
- 6 roma tomatoes, seeded and diced
- ¼-1/2 c. small diced onion
- ½ c. chopped cilantro
- juice of 3-4 limes
- kosher salt
- 1 tsp. malagueta peppers, minced
- kosher salt
- 1 package of Brazilian/Mexican cheese
- Pico de gallo
- Sour Cream
- Fresh cilantro
- For the Pork
- Combine all spices and rub the pork all over with it.
- Let it sit overnight, covered.
- Place pork on top of diced onion and garlic cloves in a slow cooker.
- Rub malagueta peppers over the top of the pork.
- Place chicken broth in bottom of the pan.
- Cover and let cook on low for 8 hours or until tender enough to shred.
- When done, let pork rest for 30 minutes.
- Shred pork with 2 forks.
- In a medium pan, place some of the pulled pork, some of the juice from the pan and ½ can of table cream.
- Heat on low until combined and pulled pork is saucy.
- For the pico de gallo:
- Combine diced tomatoes, onion, cilantro, lime juice, malagueta peppers and salt.
- Mix well and taste for seasoning.
- Assemble Nachos
- Cut the tortillas and fry them.
- To assemble the nachos, make a single layer of chips on a pan that can go into the oven.
- Add the crumbled Brazilian cheese on top and bring to the oven.
- Cook about 5 minutes or until cheese is melted.
- Add the pulled pork around the chips.
- Add a layer of pico de galo, guacamole and sour cream.
- Sprinkle fresh cilantro on top.
Beijos and Tchau!