How to Make Feijoada Nachos | Tasting Table Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • :::For the Feijoada: :::
  • 2 tablespoons canola oil
  • 1 sweet red bell pepper, cored, seeded and diced 
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • ½ pound dried Spanish chorizo, diced
  • 1 bay leaf
  • 2 pounds pork tenderloin, cut into ½-inch cubes
  • 2 15-ounce cans black beans, undrained
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt, to taste
  • 4 beefsteak tomatoes, cored and diced
  • ½ cup diced white onion
  • ⅓ cup chopped cilantro
  • 2 jalapeños, stemmed and chopped
  • Salt, to taste
  • :::For the Nachos: :::
  • 8 6-inch corn tortillas
  • 2 tablespoons canola oil
  • ¼ pound Manchego cheese, coarsely grated
  • ¼ pound Monterey Jack cheese, coarsely grated
  • 4 radishes, thinly sliced, for garnish  
  • 1 scallion, thinly sliced, for garnish
Directions
  1. Make the feijoada: Preheat oven to 375°. Heat the oil in a medium saucepan over medium-high heat. Add the bell pepper and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic, chorizo and bay leaf and cook until the chorizo has crisped, about 3 minutes. Add the pork, beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is just cooked through, about 10 minutes. Season with salt and keep warm.
  2. Make the pico de gallo: In a medium mixing bowl, combine the tomatoes, onion, cilantro, jalapeños and salt and toss until everything is well incorporated. Set aside.
  3. Make the nachos: Place the tortillas on a baking sheet. Using a pastry brush, brush the tortillas on both sides with the oil. Bake until the tortillas begin to get crispy and turn golden brown, about 8 minutes. Sprinkle the tortillas with cheese and continue to bake until the cheese has melted, about 4 minutes. Let the tortillas cool briefly, then break each tortilla into roughly 3 large pieces and transfer to a platter.
  4. Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.