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Carnitas Nachos

Nachos featuring carnitas, black beans, and avocado pico de gallo.

You can find this recipe at El Restaurante

Recipe and photo courtesy of National Pork Board. For more information about pork, visit

8 6-in. flour tortillas, triangle cut, fried and seasoned with salt and table grind black


8 12 fl. oz. portions of black refried beans, prepared, hot

(recipe below)

1 lb. pulled pork, prepared, hot

1 lb. queso Chihuahua, grated, or queso fresco/cotija cheese

½ c. avocado pico de gallo, fresh

(recipe below)

Dollop lime crema Mexicana, as needed

Pinch micro cilantro, as needed

The Black Refried Beans

1 lb. bacon, or back fat, ¼-in. diced

1 lg. Spanish onion, yellow, ¼-in. diced

1 lg. carrot, ¼-in. diced

1 lb. black beans, dried, soaked overnight in water, drained

4 cloves garlic, minced

1 chipotle chile in adobo sauce, rough chopped

1 T. epazote, or a couple of sprigs

½  t. cumin

1 T. tomato paste

2 fl. oz. lime juice, fresh squeezed

Salt and black pepper, to taste

1½ qts. water

2 c. chicken broth, or pork broth

½  c. cilantro, chopped

In stock pot, on medium heat saut. bacon or back fat until crisp tender. Add onions and carrots, saut. until edges begin to brown. Add black beans, garlic, chipotle, epazote, cumin, tomato paste, lime juice, salt and pepper. Cook for 1 minute and stir as needed.

Add water and broth and mix well to combine. Bring to a boil, reduce heat to low. Cook for approximately 1 1/2 - 2 hours or until beans are tender. Add cilantro, mix well to combine. Adjust seasoning as needed. Smash beans, but do not puree; keep some bean shape.

The Avocado Pico De Gallo

¼ c. red onion, 1/8-in. diced

1 lime, fresh squeezed

1 med. jalapeño, or small serrano, finely chopped

2 or 3 med. tomatoes, seeded, 1/8-in. diced

Green onion, approximately 2, very fine bias cut, as needed

1 t. cilantro, fine chopped

1 ½ t. kosher salt

1 to 2 ripe avocados, 1/8-in. diced

In mixing bowl, combine all ingredients except avocado. Add avocado, gently mix well to combine.

To Make the Carnitas Nachos: On top center of chips evenly spread queso Chihuahua. Evenly spread refried black beans, leaving edges empty. In center of chip, evenly place pulled pork. Place nachos in 400° F oven until cheese melts. On top center of pork, evenly sprinkle avocado pico de gallo (and optional fresh shaved jalapeño slice). On top center of avocado pico de gallo, place dollop of lime créma. On top center of lime créma, garnish with cilantro micro greens.

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El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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