CARIBBEAN NACHOS

Caribbean Nachos image

Provided by Antonia Lofaso

Time 35m

Yield 4 servings

Number Of Ingredients 24

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Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 cups Picked Jerk Chicken, recipe follows
1 cup chopped grilled or fresh pineapple
1 cup Mexican crema
2 cups crumbled Cotija
1 avocado, pitted, peeled and diced
1/4 cup sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
2 tablespoons canola oil
1/2 cooked rotisserie chicken, meat picked off and shredded, skin and bones discarded
2 tablespoons soy sauce
1 tablespoon jerk seasoning paste, such as Walkerswood
1 cup chicken stock

Steps:

Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Picked Jerk Chicken over top. Top with pineapple, crema, Cotija, avocado and pickled chiles. Garnish with cilantro.
Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
Heat the oil in a large skillet over medium-high heat. Add the shredded chicken, soy sauce, jerk paste and stock. Cook for about 3 minutes and set aside. Yield: 2 cups.