Cuban Nachos

While these pork and black bean nachos require a little more attention than your main course with nachos filling, they are well worth it. These nachos can be prepared if you really want to go to the next level and impress the company. Combined with juicy pork, Swiss cheese and mustard sauce, as well as pickles with bread and butter, this delicious combination with a Cuban sandwich gives it a powerful flavor. Although they may seem out of place at first glance, the salty-sweet pickled cucumbers go perfectly with savory pork and a funky Swiss cheese sauce. As for the home-roasted black beans, you'll never think about them after tasting them. Using roasted beans is one of our favorite professional techniques when it comes to making excellent nachos; they're creamy, flavorful, and really stay on the surface! In the ingredients list below, we've provided a link to a pork recipe that will go great with these nachos (let's be honest, it'll go great with just about anything), however, making this baked pork shoulder is time-consuming, so if you're not ready for it, you can definitely use boiled shredded pork (no sauce).) from your favorite local BBQ bar or supermarket.
Prepare the pickled red onion: Combine the vinegar, water, sugar, and peppercorns in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sugar is dissolved, about 2 minutes. Place the onions in a medium-sized heatproof bowl. Pour the liquid hot vinegar over the onions; cover and let stand until the onions are tender, at least 30 minutes. (Pickled onions can be stored in an airtight container in the refrigerator for up to 2 weeks.)Prepare the roasted black beans: Heat the oil in a medium saucepan over medium-high heat. Add garlic, cumin and oregano; cook, stirring frequently, until fragrant, 1-2 minutes. Add the beans. Add water and bring to a boil. Mash the bean mixture in a potato grinder, add the lime juice and salt. Remove from heat; cover and keep warm.Make the cheese sauce: Melt the butter in a saucepan over medium-high heat and cook until lightly browned, about 2 minutes. Remove from heat and sprinkle with flour; beat until smooth, about 1 minute. Pour in the milk very slowly, whisking constantly, until the mixture is emulsified and smooth, about 2 minutes. Return to the heat and cook over medium heat, whisking frequently, until thickened, about 5 minutes. Whisk together the mustard, salt and pepper. Gradually add the cheese in small portions, whisking until it melts and becomes smooth after each addition. Keep warm.Prepare the nachos: dry the pickled red onion. Place half of the tortilla and plantain chips on a serving platter. Sprinkle evenly with 1/2 cup of the roasted black beans and drizzle with 1/2 cup of the cheese sauce. Sprinkle evenly with the remaining tortilla and plantain chips. Place the remaining sauteed black beans on top of the chips and evenly top with the pork, avocado, pickled cucumbers, coriander, and pickled red onion. Drizzle with the remaining cheese sauce. Serve with lime wedges.