This recipe was inspired by a restaurant we went to when we were in Mexico. In Sayulita, we went to this restaurant called El Tiberon, which means “the shark”. I remember we ordered these from the menu and they were called “wachos” standing for waffle nachos. We all absolutely loved them, so I wanted to recreate them at home. The Mexican pork was perfectly seasoned to compliment the crispy waffle fries to make the best and unique nachos.
I was inspired by this recipe because I had a ton of left over pulled pork from the night before. I decided this would be the perfect time to make these cheesy nachos! I had to admit these were way easier than I expected, and it was the blend of flavors that made them so delicious!
To start, I used frozen waffle fries. You can use homemade, but I am all about ease. I baked mine in the oven at 425 for about 20 minutes until they were golden and crispy. Next I got my pork all reheated. Pork is the easiest meat to reheat. Because it naturally is more fatty, I just throw some in a nonstick skillet without any oil. I made smoked pork shoulder the night before, but you can easily oven bake a pork shoulder to get a tender cut of pork.
Once my pork was reheated, I assembled with fries, cheese, pork, and more cheese, For the cheese, I used a blend of Oaxaca and a Quesadilla blend. Both allow for a mild but extreme creaminess that makes for the perfect nacho.
Once you have loaded your nachos, set them back into the oven for a few minutes for the cheese to melt. In the meantime, I made my chipotle creama. This is another layer of flavor that adds smokiness to the dish. Since I smoked my pork, I got an extra boost of smokiness that was subtle throughout the dish. To make the creama, I used sour cream, chipotle peppers in a can, and fresh lime juice. I mixed well and set aside.
Once the nachos are done, I took them out and added my toppings. I first started with my creama, and then topped them off with my green onion and Serrano peppers for some added heat. These were sinfully delicious and reminded me of our amazing trip to Mexico!
Mexican Pork Waffle Fry Nachos
- 1 lb Pork Shoulder
- 1 bag Waffle Fries
- 2 Cups Shredded Cheese of Your Choice
- 1/3 Cup Sour Cream
- 3 Chipotle Peppers (In a can) Minced
- 1 Juice of a Lime
- Green Onion
- 2 Sliced Serranos For Extra Spice
- Bake waffle fries according to the package.
- Once the waffle fries are done, take out and put in an oven safe dish or pan.
- Stack your waffle fries, then cheese, pork, and top with more cheese. Then, place in the oven to let the cheese melt.
- To make your creama, add your sour cream, chipotle peppers, and lime juice into a mixing bowl, and mix.
- Once the cheese has melted, add creama, green onion, and Serrano peppers. Enjoy!
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