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Carnitas Nachos Recipe

These loaded nachos are piled high with pork carnitas, refried beans, melted cheese, salsa verde and so much more. They’re a party snack you have to try!

Pork carnitas are seasoned and slow cooked with beer, chipotle chiles, lime juice, and adobo sauce. It’s a super easy recipe to make and tastes so good!

Tortilla Chips

Tortilla chips are an excellent option to serve with a variety of Mexican dishes. They can be made at home or purchased from a grocery store. They are also a delicious and healthy snack, especially if they are prepared in coconut oil.

Unlike potato chips, tortilla chips have less saturated fat and much lower levels of trans fats. This is because nixtamalization, the process in which corn is cooked to make flour, reduces the amount of fat that chips absorb during the frying stage.

To make homemade tortilla chips, heat oil over medium-high heat in a large frying pan. Working in small batches, place tortilla triangles in the hot oil with metal tongs or a slotted spoon and gently turn until the chips are browned. Remove to a paper-towel-lined plate, and repeat with the next batch.

When serving, top with fresh salsa and sour cream to enjoy the flavors of Mexico. These carnitas nachos are the perfect appetizer to share with friends or family.

These are a simple, low-fat and high-fiber dish that is easy to make at home. They can be served with a variety of toppings, including cheese, salsa, and guacamole.

In 100 grams of tortilla chips, you’ll find 3.53 milligrams of Vitamin E, a powerful antioxidant that helps to reduce cholesterol and improve cardiovascular health. It’s also an essential nutrient for your skin, hair, and eyes.

Tortilla chips are also a good source of calcium, iron, and potassium. Calcium is a mineral that is important for promoting strong bones and teeth, while iron is needed to make red blood cells. Potassium is a nutrient that plays an essential role in energy production and maintaining cellular balance.


Carnitas nachos are a delicious and hearty Mexican-inspired snack that’s perfect for parties or movie nights. This dish combines crispy tortilla chips with a layer of shredded pork that has been slow-cooked in spices and chili powder. The savory, spicy pork is topped with melted cheese and diced tomatoes. The nachos are then topped with a dollop of sour cream and fresh cilantro to balance out the rich flavors.

Carnitas is a traditional Mexican dish that translates to “little meats” and is made by braising pork until it yields fall-apart tender meat. It’s super easy to make, and can be served as a main dish or added into quesadillas and burritos.

It’s usually cooked in a crockpot, but you can also prepare it on the stovetop. It’s important to sear the meat first before cooking it in order to lock in as much moisture as possible.

After the pork is tender and falling apart, remove it from the crockpot or slow cooker and shred with a fork or your fingers. To add extra flavor, sprinkle on some seasonings such as cumin, cinnamon, garlic powder and salt.

You can make these nachos ahead of time and then refrigerate them to reheat in the oven. You can also freeze them for up to 4-6 months, so they’re great for a snack-y meal or party appetizer that’s sure to be a hit!

These loaded carnitas nachos are piled high with refried beans, pork carnitas, melted cheese, salsa verde and so much more. They’re an incredibly tasty, easy-to-make dish that’s perfect for entertaining, and pair beautifully with a refreshing batch of paloma cocktails!


Cheese is a key ingredient in this recipe because it brings out the smoky flavor of the pork. It also adds a bit of texture and moisture to the nachos. It also helps to create a barrier between the chips and the taco meat, which prevents them from getting soggy.

There are a variety of types of cheese that you can use in this recipe, including queso fresco and sharp cheddar. These can be found at most grocery stores.

This Mexican-inspired snack is layered with crispy tortilla chips and a layer of smoky carnitas pork that’s topped with melted cheese, diced tomatoes, and jalapenos for a spicy kick. It’s a perfect snack to enjoy at home or at a party!

The best part about this dish is that it takes just 15 minutes to make. This makes it the perfect recipe for a quick weekend lunch or an appetizer for a tailgate.

You can even stretch these nachos by making them with leftover shredded pork from last night’s tacos or pulled pork sandwiches. Or, if you’re feeling really ambitious, you can even buy pre-cooked carnitas at your local grocery store.

Adding a few cold toppings to the nachos, such as guacamole, salsa, and sour cream, is a great way to balance the rich flavors of the meat and cheese. It can also help you eat less of each ingredient and save on calories.

If you want to take your nachos a step further, you can serve them with salsa verde or tomatillo salsa. Both have a tangy citrus flavor that works well with the rich pork and piles of cheese.


If you’re looking for a healthy way to add some zing to your meals, salsa is the answer. This condiment can be eaten raw, cooked, or as a dip for tortilla chips and is made from a variety of ingredients.

The benefits of salsa are many, and include a medley of vitamins and minerals, which can help to prevent disease. Salsa is also low in calories and has little to no fat, making it a great addition to a balanced diet.

Vitamin C is a key nutrient in salsa, as it helps to boost collagen production in the body and improve skin tone and texture. It also plays a role in reducing oxidative stress and blood pressure.

Tomatoes, onions, and garlic are all good sources of vitamin C. You’ll also find it in peppers and coriander leaves. Adding lime juice can also increase your vitamin C intake even more.

Onions and tomatoes are also a good source of lycopene, which has been shown to lower the risk of prostate cancer and heart disease. They are also high in potassium, which can help to balance your sodium levels.

It’s also a good idea to read the label on store-bought salsa to make sure it doesn’t contain too much salt. This is because too much sodium can cause inflammation, bloating, and an increase in blood pressure.

Fresh salsa is also a good source of antioxidants, including lycopene and vitamin C. These can help to lower your risk of diseases such as prostate cancer and heart disease, as well as reduce oxidative stress and free radicals in the body. Moreover, it can help to lower your blood pressure by supplying potassium, which can reduce water retention in the body.


Guacamole is a classic dip with its roots in Mexico. It is a simple avocado-based dip that can be made with a variety of ingredients to suit your taste.

When it comes to preparing your guacamole, the key is to make sure you use fresh, ripe avocados. They should be slightly soft and yield easily to gentle pressure, but not mushy or hard.

Using unripe avocados will produce a bland, flavorless guacamole. You can avoid this by selecting California-grown Hass or Fuerte avocados.

The best guacamole is not overly seasoned and should contain just a few healthy, natural ingredients. You don’t want sour cream, mayonnaise, or other added items that contain excess sodium and sugar.

If you’re looking to get the most nutritional benefits out of your guacamole, stick to recipes that include only avocados and a small amount of additional ingredients. This will ensure that you’re getting all the healthful properties of guacamole while also adding in some vegetables and other nutrients that aren’t found in a typical recipe.

A serving of guacamole, which is a half cup, contains about 127 calories, 2 grams of protein, 9 grams of carbohydrates and 11 grams of healthy fats, mostly monounsaturated.

You’ll get most of your nutrition from the avocados, but you can add a handful of other vegetables and herbs to boost your guacamole’s nutrient content. Some popular additions include tomatoes, cilantro, garlic, onions, and jalapenos for a spicy kick.

You can freeze guacamole for later use, just be sure to cover it in plastic wrap and place it in an airtight container in the refrigerator. This will help slow the oxidation process that can make your guacamole turn brown over time.

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