Pernil Nachos
- Level: Intermediate
- Total: 4 hr 30 min
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 4 hr 30 min
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
Ingredients
Pernil (see Cook’s Note):
Habichuelas Guisadas:
Mayo-Ketchup:
Tostones (see Cook’s Note):
Serving:
Pique:
Directions
Special equipment:
a tostonera or tortilla press, optional- For the pernil: Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Using a paring knife, make 1-inch-deep slits all over the pork shoulder meat. Score the skin in a crosshatch pattern. Stir together the lime juice, olive oil, salt, oregano, sofrito, cumin, sazón, pepper and garlic in a medium bowl to combine. Rub the seasoning over the meat, taking care to rub it into the slits. Wrap the meat side loosely in foil, keeping the skin side facing up and exposed. Place in an 8-inch square baking dish.
- Roast until the meat is tender when poked with a fork or paring knife and the skin has crisped up a little, 3 to 3 1/2 hours. Set aside to cool.
- For the habichuelas guisadas: Meanwhile, heat the olive oil over medium-low heat in a medium pot. Add the sofrito and tomato sauce and cook, stirring, about 1 minute. Stir in the sazón, oregano and cumin and cook until just fragrant, 30 to 60 seconds. Add the beans with their liquid. Pour 1 cup of water into the can to get any residual beans or bean starches from the sides of the can and add to the pot. Bring to a simmer, then add the potatoes, salt and olives. Cook, stirring occasionally, until the potatoes are just tender and the sauce has thickened quite a bit, 20 to 25 minutes. Set aside until ready to use.
- For the mayo-ketchup: Combine the ketchup, mayonnaise and granulated garlic in a small bowl. Cover and refrigerate until ready to use.
- For the tostones: Fill a Dutch oven or other heavy-bottomed pot with 2 inches of neutral oil and heat to 300 degrees F.
- Peel the plantains and cut crosswise into 1-inch-thick pieces. In batches, add the plantains to the oil and fry, turning halfway through, until golden brown, about 8 minutes. Using a slotted spoon or spider, transfer to a bowl lined with paper towels to drain.
- Working with 1 plantain at a time, sandwich between 2 squares of parchment and flatten with a tortilla press (or the bottom of a small skillet) until quite thin.
- Raise the oil temperature to 375 degrees F. Fry the flattened plantains until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet fitted with a wire rack to drain. Sprinkle with salt.
- Carefully cut the skin from the fat of the pernil and, if desired, fry in the same oil at 375 degrees F until puffed and crispy, 1 to 2 minutes. Transfer to a paper-towel lined plate. Shred the pernil into bite-size strands using 2 forks or by hand.
- For serving: Position an oven rack in the middle of the oven and set to broil.
- Arrange the tostones in an even layer on a baking sheet. Scatter the beans on top, followed by the shredded pernil and Monterey Jack. Broil until the cheese is melted, 2 to 3 minutes.
- Top with the tomatoes, red onions, avocado and cilantro. Drizzle with the mayo-ketchup and serve the remainder on the side. Enjoyed with the Pique or your preferred hot sauce.
Pique:
- Mix together the vinegar, salt, peppercorns, habaneros and garlic in a medium bowl until the salt has dissolved. Transfer to an airtight container and set aside in a cool, dry place for at least 8 hours and up to 3 days for the flavor to develop.
Cook’s Note
Pernil is served during family gatherings, holidays and events throughout the year. We usually have some left over after these events, so this became an inventive way to use up the leftovers. You can substitute with store-bought shredded pork if you are looking for a shortcut. Tostones are sturdy enough to handle the layers of beans, pork and cheese. If you want to use a shortcut, however, you can use bags of ready-made tostones chips. We chose to go with freshly made tostones for optimal flavor.
