Directions
Build the base Spread the plantain chips onto a large platter or shallow serving bowl.
Warm the meat Heat the shredded pork (or chicken or beef) in a skillet over medium heat until warmed through.
Layer the goodness Scatter the warm meat over the chips. Top with black beans and pico de gallo.
Finish strong Drizzle the mojo over everything. Add avocado and dollops of sour cream. Finish with a squeeze of fresh lime, a sprinkle of flaky salt, and cilantro if you're feeling fancy. Serve immediately while the chips are still crisp.
Recipe Note
Savvy Note
This is one of those recipes that's almost better the day after a roast. Leftover pork is the classic choice, but shredded chicken, ropa vieja, or even grilled steak work beautifully. Keep a bag of plantain chips in the pantry and you're always about ten minutes away from becoming everyone's favorite host.
Nutrition
Calories 390,
Carbs
19 grams
(12%),
Protein
34 grams
(73%),
Fat
21 grams
(28%),
Saturated Fat
4 grams
(29%),
Sugar
4 grams,
Fiber
8 grams,
Sodium
620 milligrams
