Ingredients
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
For the Pico de Gallo:
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
Preparation
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.
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.
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.
Top each tortilla piece with some of the feijoada, pico de gallo, radishes and scallion and serve.
