Nachos Al Pastor

hostthetoast.com

KAB

¾ cups apple cider vinegar, divided

1 tablespoon sugar

2 teaspoons kosher salt

1 red onion, sliced

2 red finger peppers or jalapeno peppers, sliced

2½ lbs boneless, skinless pork butt, cut into bite sized pieces

¼ cup ancho chile powder

1 can chipotle chiles in adobo

1 white onion, halved

1 (20 ounce) can pineapple chunks

5 cloves garlic, minced

1 teaspoon cumin

1 teaspoon kosher salt

¼ teaspoon ground clove

1 teaspoon oregano

1 tablespoons vegetable oil

8 ounces sharp cheddar cheese, shredded

1½ tablespoons corn starch

1 (12 ounce) can evaporated milk

1 (12 ounce) bag tortilla chips

1 cup fresh pineapple, chopped, optional

4 ounces pepper jack cheese, shredded

4 ounces queso fresco, crumbled

½ haas avocado, sliced

1 handful cilantro, roughly chopped

2 sprigs green onion, sliced

1 handful sprouts or microgreens

¼ cup sour cream, thinned with lime juice to a drizzle-able consistency

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