DORITOS® WALKING TACO Street Corn Nachos

1

Open DORITOS^® WALKING TACO bag and place all ingredients in order listed. Serve with a fork for ease of eating.
SALSA VERDE PULLED PORK PREP
1

Heat vegetable oil in pot. Add garlic, cumin seeds, fresh cilantro and sauté briefly to cook garlic, don't brown.
2

Add salsa verde and white pepper and bring to a simmer. Fold in shredded pork carnitas. Store warm for service.
CORN MIXTURE PREP
1

Heat corn with its own liquid until boiling hot. When needed, drain and mix with remaining ingredients. Use ASAP!
TOASTED MEXICAN SPICES
1

Toast whole cumin seeds in a skillet. Cool. Grind. Measure out Mexican oregano and add to spice grinder. Grind together with ground cumin to break down and to mix. Place in a shaker jar with fine holes.
CHIPOTLE HOT SAUCE
1

Mix all ingredients together with a hand held burr mixer. Place into a squeeze bottle. Hold at room temp.
POBLANOS, HOT OIL BLANCHED
1

Poblano peppers, fresh.
ROASTED GARLIC
1

Mix garlic cloves with oil and salt. Place onto a sheet pan. Cover with foil. Roast in a preheated 350°F oven for 15 -20 minutes or until garlic is tender. Cool. Include all oil and juices produced.
ROASTED GARLIC LIME MAYO
1

Place all ingredients into a blender or processer and mix well.

DORITOS^® WALKING TACO Street Corn Nachos