Recipe courtesy of Luna Rosa Puerto Rican Grill y Tapas

Caribbean Nachos

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  • Level: Advanced
  • Total: 8 hr 40 min
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Oil, for frying

6 green plantains, thinly sliced on a mandoline 

1/2 cup Pinto Beans, recipe follows

1 cup cooked Pulled Pork, recipe follows

1/4 cup Red Chile Sauce, recipe follows

1 cup shredded Cheddar

Pinch chopped fresh culantro

1/4 cup sriracha mayo 

Pinto Beans (Habichuelas Guisadas):

1 pound dry red or pinto beans

2 3/4 teaspoons salt 

1 cup diced onions 

1 cup diced bell peppers 

2 tablespoons sofrito 

1/2 cup olive oil 

1 cup diced cooked bacon or salted ham 

3/4 pound pumpkin, cut into cubes 1/2 cup tomato sauce 

Pulled Pork:

1/2 cup minced garlic

2 tablespoons salt

2 tablespoons ground black pepper

1 tablespoon garlic salt

1 cup olive oil

One 9-pound boneless or bone-in pork butt

Red Chile Sauce:

1 cup red chile puree

1 tablespoon minced garlic

Pinch dried oregano



Special equipment:
a mandoline; a deep-fryer
  1. Bring oil to 350 degrees F in a deep-fryer.
  2. Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.
  3. Preheat the oven to 350 degrees F.
  4. Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.

Pinto Beans (Habichuelas Guisadas):

Yield: 6 servings
  1. Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.
  2. Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.

Pulled Pork:

Yield: 15 to 20 servings
  1. Preheat the oven to 250 degrees F.
  2. Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.

Red Chile Sauce:

Yield: 2 cups
  1. Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.