J Is for Jicama Nachos

     These nachos are delicious. I just wish we'd had our deep fryer when we made these. I also wish I had cut the jicama a little thicker. You live; you learn. You eat delicious food and think up ways to make it even better. Of course, if these get any better, my mouth might explode! You can make these with any meat, but I like the pork because it's a special treat around here. The best part is: you can start this recipe before you leave for work and finish it up pretty quickly when you get home.

(Serves 4)

 

Ingredients:

Pork:

1 pound pork tenderloin
1/2 cup bone broth
1/2 tsp. cumin
1/2 tsp. oregano
Pinch ground cayenne pepper

Nachos:
1-2 large jicama, sliced nacho-chip thin
1/4 cup lard or cooking fat of choice
salsa
Guacamole:
2 ripe avocados
1 Roma tomato, seeded and diced
1 small onion, diced
Juice of 1/2 a lemon or lime
1 tsp. sea salt

Directions:
1. In slow cooker, place pork, broth, cumin, oregano and cayenne pepper. Cook 8 hours on low. Turn off and pull pork apart with two forks.

2. If using a deep fryer, follow your fryer directions. If using a skillet, heat lard or cooking fat of choice until oil reaches 350 degrees Fahrenheit. Place folded paper towel on wire rack. Fry jicama slices until they are lightly golden and crispy, draining excess oil on paper towel covered wire rack.

3. Split avocados in half, discard pits, and scoop the flesh out with a spoon into a medium bowl. Mash avocados with a fork until desired consistency is achieved. Add in tomato, onion, lemon or lime, and salt.

4. On serving plates, layer jicama chips, pulled pork, and guacamole. Top with salsa.