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BBQ Pulled Pork Street Taco-Style Totchos

Make the most out of weeknights—and leftovers—with this quick, piled-high sheet-pan dish inspired by your favorite roadside taco stand. The smoke of the chipotles, the twang of the pickled radish, and the bright cilantro add grown-up flavors to this family favorite.


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Ingredients

Pulled pork (we love this recipe, this recipe, and this sugar-free recipe)
Frozen tater tots, about 1 1/2 pounds
Head Country Bar-B-Q sauce, Sweet & Sticky

For pickled radish:
One bunch of radishes
3/4 c. water
3/4 cup apple-cider vinegar
1 1/2 tsp. salt
1 Tbsp. maple syrup
1/2 tsp. Head Country High Plains Heat Championship Seasoning

For chipotle-lime crema:
1 7oz can chipotle chiles in adobo sauce
Juice of one lime
1/2 c. sour cream
1/2 tsp. Head Country High Plains Heat Championship Seasoning

Cooking Instructions

For the pickled radish:
Slice off the tops and tails of radishes, then thinly slice. Place the slices into a glass canning jar. Add Head Country Championship Seasoning in High Plains Heat. Set aside. In a small saucepan, combine vinegar, water, maple syrup and salt. Bring this mixture to a boil, stirring occasionally, then pour over the radishes. Allow the mixture to cool before using in this recipe or putting in the refrigerator. The radishes will keep for about a week.

For the chipotle-lime crema:
Place the chipotles, sour cream, a bit of the adobo sauce, and lime juice in the bowl of a food processor. Blend until smooth.

For the totchos:
Place tater tots in a large baking dish or aluminum pan. Top with pulled pork. Add Head Country Sweet & Sticky BBQ sauce, the chipotle-lime crema, tomatoes, red onion, pickled radish, and cilantro. Finish with a squeeze of lime juice. Serve family-style with extra toppings, forks, and plenty of napkins.