You don't need a playbook to score this Super Bowl Sunday, especially with these pork nachos recipes that are a cinch to pull off.
"Good Morning America" is counting down to the big game with 20 different nacho recipes for 2020 with everything from potato chorizo nachos to a giant cheese fountain for Ultimate Nachos Week.
Mexican chef, cookbook author and TV personality Pati Jinich joined in on the game-day fare fun with two delicious recipes that make pork the MVP of the fan-favorite snack.
MORE: Nachos recipes from chef George Duran to spice up Super Bowl SundayChef Jinich starts with homemade salsa and shared her trick for the perfect way to make it at home.
Instead of tortilla chips, Jinich uses crispy, crunchy chicharrones, or pork rinds, as the base of these nachos that will absorb the sauce and transform into a delicious, chewy flavor bomb.
Ingredients:
10 ounces chicharrones
1 ripe diced avocado
1/2 cup mexican crema
For the salsa:
1 1/2 pounds (about 6) ripe Roma tomatoes
1 1/2 pounds (about 12) tomatillos, husked and rinsed
1/2 white onion, cut into large pieces
2 to 3 fresh jalapeños, stemmed
3 unpeeled garlic cloves
1 chipotle chile in adobo sauce
1 teaspoon kosher or coarse sea salt, or to taste
1 tablespoon vegetable oil
For the queso topping:
1 cup crumbled queso fresco
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
Directions:
Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil-lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.
When cool enough to handle, peel the garlic cloves and place in a blender along with the chipotle in adobo, jalapeños, tomatoes, tomatillos, and onion. Add salt and puree until completely smooth.
If you want, you can add the chiles one at a time and taste for heat. In a medium saucepan, heat one tablespoon oil over medium heat. Once hot, pour in the salsa and quickly cover partially with a lid, as it will splatter all over the place. Cook for four to five minutes, stirring a couple times in between.
In a small bowl, combine the crumbled queso, white onion, and cilantro.
Place chicharrones on a large bowl. Cover with the salsa and garnish with the queso topping, diced avocado and Mexican crema.
Ingredients:
10-11 oz tortilla chips
2 pounds homemade or store-bought carnitas, heated and shredded
2 ripe avocados, halved, pitted, mashed
Juice of a lime
Salt to taste
1/2 cup finely chopped white onion
1 cup coarsely chopped fresh cilantro
1 cup pickled jalapeño slices, or more to taste
1 cup crumbled queso fresco
Directions:
In a small bowl, mix the avocado along with the lime and salt to taste, mash, making a chunky guacamole base.
In a large extended plate, place the tortilla chips and cover with the shredded carnitas. Top with spoonfuls of the guacamole, the cilantro, onion, pickled jalapeños and crumbled queso fresco.
