How To Make Feijoada Nachos | Tasting Table Recipe

Name: How To Make Feijoada Nachos | Tasting Table Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

Your Brazilian snack for the World Cup

By Andy Baraghani/June 10, 2014 12:00 pm EST

Brazil's national dish is a stick-to-your-ribs stew known as feijoada. It exists in many meaty variations of salt pork, ribs and sausage, usually served with rice, greens and orange slices. We love the original, but we'll be way too busy watching the World Cup this summer to spend hours by the stove.

Our nacho version is made with black beans, peppers, onions, pork tenderloin and spicy chorizo, then layered with pico de gallo. It wouldn't be nachos without cheese, so we sprinkle over a mix of Monterey Jack and Manchego. Unfussy, satisfying and easy to share, it's the ultimate snack for watching soccer with friends.

Read more about the dish in "Your Goal: Soccer Snack Domination."

Recipe from the Tasting Table Test Kitchen

Feijoada Nachos

4.8 from 4 ratings

Learn to make these Brazilian-style nacho with pork and chorizo.

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 50 minutes

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
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

Directions

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.

Rate this recipe