Mexican food is always popular with dinner guests and family, especially as almost all the favourites require no cutlery.
But whenever I eat nachos it is a bittersweet experience. I love the taste of them but I feel incredibly guilty afterwards.
The solution? Pumpkin nachos covered in shredded pork, pumpkin salsa and smoked paprika creme fraiche. Healthier but no less delicious than the original.
When it comes to pulled pork I just don’t have the hours to do it myself. Instead, I buy pulled pork from the supermarket and shred it by hand after heating it in the oven. The barbecue sauce is a combination of store bought, brown sugar, garlic, chilli and onions. Does anyone want me to show you how to make barbecue sauce from scratch?
Cooking Tip: Roll the tortillas out as thin as possible and cook on a high heat.
- Pumpkin tortillas
- 1/4 cup Pumpkin Puree * (either go to Holland Gate and buy Libby’s pumpkin pie mix at the American supermarket OR roast 1/4 up of pumpkins in the oven and blend in food processor)
- 1/2 cup warm water
- 1 1/2 cups white strong flour
- 25 grams room temperature butter
- 1 teaspoon of baking powder
- Shredded pork with barbecue sauce
- Pulled pork
- 2 tablespoons brown sugar
- 1/2 cup barbecue sauce
- 2 crushed garlic cloves
- Chilli powder
- 1 white onion cut into rings
- Pumpkin Salsa
- 400 grams pumpkin diced into small cubes
- 3 chopped spring onions
- 1/4 cup parsley roughly chopped
- 1/2 red onion diced
- Smoked paprika powder
- 2 tablespoons of creme fraiche
- Preheat ove to 180 degrees celsius
- Before you make the tortillas cook both the cubed pumpkin and the pork in the preheated oven for 40-60 minutes.
- Mix flour, baking powder, salt and butter together in a mixing bowl until it forms a crumble texture- if you have an electric mixer with a dough hook then use it for these tortillas
- Combine the pumpkin puree with the warm water in a separate bowl and slowly pour it into the mixing bowl of dry ingredients while the electric mixer is on a medium speed
- * At this point the dough should be a little wet but easy to roll out flat without sticking to the rolling pin
- Gather all the dough in your hands before separating it into smaller balls ( each one should be the size of a golf ball)
- Throw some flour onto a clean surface before rolling out each small ball into a thin tortilla (mine were very Picasso esque- perfection is not necessary people)
- Once all the balls have been rolled out, turn a skillet onto high heat and quickly cook both sides of the tortillas
- After all the tortillas have been cooked, cut them into triangles so that they look like nacho chips
- Cook the tortilla triangles in the oven for 5 minutes, making sure that they get crispy and are cooked evenly on both sides
- Now onto the nacho stuffing, soften the onion rings with the crushed garlic and chilli over a medium heat before adding the pulled pork, barbecue sauce and brown sugar. You are wanting the sauce to thicken and caramelise so don’t turn up the heat
- While the sauce thickens, toss the cooked, diced pumpkin, red onions, spring onions and parsley together in a separate bowl and leave aside
- Scoop the shredded pork and onions into a deep casserole dish and sprinkle the pumpkin salsa on top
- Insert the nachos around the side of the dish (* if you want to add cheese you can scatter some parmesan or mozzarella on top of the salsa)
- Heat the nachos inside the oven until the cheese melts and serve warm with creme fraiche and smoked paprika