East Bay Burrito Nachos
Jorma Taccone and Marielle Heller, both from the East Bay area of San Francisco, share their recipe for East Bay Burrito Nachos, inspired by their contrasting preferences for local burrito spots. The recipe highlights simple ingredients and focuses on the unique method of baking cheese on tostadas to mimic the steamed cheese effect found in East Bay burritos. The recipe is vegetarian-adaptable, omitting carnitas entirely. One crucial note: absolutely no lettuce.
Jorma Taccone and Marielle Heller, both from the East Bay area of San Francisco, share their recipe for East Bay Burrito Nachos, inspired by their contrasting preferences for local burrito spots. The recipe highlights simple ingredients and focuses on the unique method of baking cheese on tostadas to mimic the steamed cheese effect found in East Bay burritos. The recipe is vegetarian-adaptable, omitting carnitas entirely. One crucial note: absolutely no lettuce.
- 2 bay leaves
- kosher salt
- 1 teaspoon crushed red pepper flakes
- vegetable oil
- 1 avocado
- 1 cinnamon stick
- 1 large onion diced
- 2 teaspoons fresh lime juice
- 1 can pinto beans drained
- 6 garlic cloves smashed
- 1/4 cup finely chopped white onion
- 3 pounds boneless skinless pork shoulder
- strips of zest and juice from 1 orange
- twelve 6-inch corn tortillas
- 12 slices monterey jack cheese
- homemade crema (see note) or sour cream for serving
- 1/2 cup charred salsa verde (see note) for serving
- Carbohydrate 28.7727671635159 g
- Cholesterol 0 mg
- Fat 9.48416928404549 g
- Fiber 10.3136726404954 g
- Protein 7.15131470414966 g
- Saturated Fat 1.40373342885424 g
- Serving Size 1 1 to 6 (571g)
- Sodium 353.519437886311 mg
- Sugar 18.4590945230206 g
- Trans Fat 0.756256089305686 g
- Calories 215 calories
Step-by-step
- Make the carnitas: Cut the pork into 1-inch cubes, discarding any large chunks of fat. Place the pork in a Dutch oven or large saucepan. Add enough water to cover the pork by 1 inch. Add the orange zest and juice, garlic, onion, red pepper flakes, cinnamon, bay leaves, 2 teaspoons of salt and the cloves. Bring the water to a boil, then reduce to a simmer. Skim off any foam that forms on the surface. Simmer the pork, uncovered and stirring occasionally, until very tender, about 11/2 hours, adding small amounts of water if necessary to keep the meat submerged. Discard the orange zest, bay leaves and cinnamon. Continue cooking the pork until all of the liquid has evaporated. Increase the heat to high and fry the pork until crispy, about 10 minutes. Transfer to a plate and set aside.
- Meanwhile, make the guacamole: Halve and pit the avocado and scoop the flesh into a bowl. Mash the avocado with a fork and stir in the onion and lime juice; season to taste with salt. Cover the bowl with plastic, pressing it onto the surface of the guacamole to prevent browning. Refrigerate until ready to use.
- Make the tostadas: Preheat the oven to 400°F. Brush both sides of the tortillas with oil and sprinkle with salt. Arrange the tortillas in a single layer on a baking sheet. Bake until the tortillas are crisp and the edges are golden, about 15 minutes. Remove from the oven and set aside.
- Arrange the tostadas on a large rimmed baking sheet. Place 1 slice of cheese on top of each tostada. Spoon some of the carnitas over the tostadas, followed by the pinto beans. Bake until the cheese has melted and the edges of the tostadas are starting to brown, 8 to 10 minutes. Remove from the oven and spoon the guacamole, salsa verde and crema over the top. Serve immediately.
A Taste of Home: East Bay Burrito Nachos
Growing up in the vibrant East Bay, food was always a central part of my life. Family gatherings, weekend adventures, even just a casual Tuesday night – they all revolved around sharing a meal, a story, a laugh. And in the East Bay, there’s nothing quite like a burrito. Now, I'm not just talking about any burrito. I'm talking about *the* East Bay burrito; a culinary masterpiece crafted from simple ingredients, but elevated by that unique East Bay magic.
The debate about which burrito joint reigns supreme is legendary. My family, for instance, are diehard fans of a particular Berkeley establishment (let's just say its name rhymes with "Gordo's"), while some friends swear by a place in Alameda that's so good, it makes you question your very existence. I've tasted them all and, honestly, they're all pretty magnificent. But even more incredible than the variety of burritos, is the East Bay’s ability to reinterpret and reimagine the classic recipe. That’s how these burrito nachos came to be.
Inspired by a friend who spent fifteen years trying to convince another friend that a place in Alameda was the BEST burrito place in the East Bay, this recipe celebrates the simplicity and deliciousness of the classic burrito with a fun twist – nachos! Instead of just piling the ingredients on a tortilla, we're baking the cheese directly onto crisp tostadas to mimic the magical steamed cheese effect found in many iconic East Bay burritos.
This recipe is a tribute to those delicious, simple ingredients and the camaraderie that comes with sharing a fantastic meal with loved ones. The best part? It's completely adaptable to your preferences. While the original recipe uses carnitas, I’ve found that this recipe is equally amazing without it. It's a testament to the flavorful power of the other ingredients, a perfectly balanced symphony of textures and tastes. And yes, there is a very important rule – NO LETTUCE. It's simply not necessary; the other ingredients are so vibrant and flavorful that lettuce would only detract from the overall experience.
These burrito nachos are more than just a meal; they're an experience. They're a celebration of simple ingredients, of friendly competition over culinary preferences, and of the joy that comes with sharing a delicious meal with people you care about. They're a taste of home, wherever home may be.
So gather your friends and family, fire up the oven, and get ready to experience the ultimate East Bay fusion – a dish that perfectly embodies the spirit of community, creativity, and of course, the truly remarkable burrito.
Whether you're a lifelong vegetarian like my friend Marielle, a die-hard meat lover, or simply someone who appreciates a good, hearty meal, these nachos are sure to become a fast favorite in your household. Try it, and let me know what you think! And remember, no lettuce. Ever.
