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Ingredients

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 cup shredded monterey jack cheese
• 2 pounds pork tenderloin cut into small cubes
• 1 cup southwestern sugar cure rub (recipe below)
• 8 corn tortillas
• vegetable oil
• 3 jalapeno peppers minced
• 3 tablespoons fine diced sweet onion
• 1 tablespoon minced garlic
• 3 cups cooked black beans pureed
• 1/2 cup queso anejo cheese crumbled
• 1 bunch cilantro chopped
• 3 avocados diced and tossed with juice of 2 limes and salt
• 3 medium fresh tomatoes diced
• 1 red bell pepper chopped fine
• sugar cane rub:
• 1/4 cup light brown sugar
• 1/8 cup granulated sugar
• 1/8 cup chili powder
• 1/8 cup paprika
• 1/8 cups granulated garlic
• 1-1/2 teaspoons dry basil
• 1-1/2 teaspoons dry thyme
• 1-1/2 teaspoons dry oregano
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons cayenne pepper
• 1-1/2 teaspoons salt
• cilantro lime cream:
• 1 cup sour cream
• 1 bunch cilantro chopped
• juice of 4 limes
• 4 stalks green onions green part only
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pickled pink onions:
• 2 small red onions peeled and sliced 1/8” thick
• 1/2 teaspoons course ground black pepper
• 1/2 teaspoon cumin
• 2 teaspoons fresh Mexican oregano
• 4 cloves minced garlic
• 1/2 teaspoon salt
• 1/3 cup apple cider vinegar
• 1/3 cup rice vinegar

Description

PORK NACHOS WITH CILANTRO LIME CREAM AND PINK PICKLED ONIONS This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Baxter Estate In Euless, Texas In 1989.

Group Recipes