One might come to believe that the recent pork shoulder that I slow cooked for street tacos over the previous weekend has certainly been a gift that keeps on giving. The last of it was the featured topping for the latest batch of sheet pan nachos on Wednesday night, made all the better since I'd really souped up the pork with my newly-invented chipotle barbecue sauce. Plenty of cheese, some diced onion, the last of the black beans, all on a bed of deli-fresh tortilla chips...these were about the best nachos I've ever made. And lime crema that had time to set up and really kick up and also mellow the garlic? Heck to the yeah!
This was the mid-day meal, on another phenomenal spring day, with awesome sunshine and nice breezes and plenty of reasons to be outside. By late afternoon those reasons turned to cutting the grass and pulling more weeds but that meant I was out front when very nice people who were leaving Quanto Basta stopped to say very encouraging and complimentary things about the house and yard.
Sheet Pan Nachos based on "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018]
"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]
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