Tater Tots with Pulled Pork, Chorizo, and Spicy Cheese Sauce
Tater tots piled with juicy pulled pork and chorizo, and then smothered in a spicy tangy cheese sauce. A little slaw on top helps cool everything down.
Servings: 6 people
Ingredients
- 1 cup milk
- 1 cup nonfat dried milk powder
- 1 tablespoon cornstarch
- 8 ounces cheddar cheese a block of cheese - pre grated cheese will not work in this recipe
- 1 teaspoon hot sauce
- 2 teaspoons crushed red pepper
- 1/2 small head of cabbage
- 2 tablespoons mayo
- 1 tablespoon cider vinegar
- 1/4 cup diced pickles
- 1 cup Curley's Rio Grande Style Pulled Pork and Chorizo
- 1 pound frozen tater tots
- 10 pickled jalapenos
Instructions
- Mix all the slaw ingredients in a bowl and refrigerate while preparing the rest of the ingredients.
- Whisk the milk, milk powder, and cornstarch together in a heavy bottom pot.
- Bring to a simmer while whisking. Once you see the sauce thicken and the milk powder is dissolved, remove from heat.
- Whisk in the cheese. The cheese should melt in no problem, but you might need to turn the heat back on low briefly. Be careful with the heat at this point though cause the sauce could separate if heated too rapidly.
- Allow the sauce to cool slightly before adding the hot sauce, jalapenos, and red pepper flakes.
- Preheat oven to 450. Spread the tots onto a baking sheet. Toss with 2 tablespoons of oil, right on the pan. Spread out and bake at 450, flipping once during cooking, until browned and crispy.
- Microwave the pork according to the package instructions until hot. 2.Place all the tots onto a plate or into a warm cast iron skillet.
- Place all the tots onto a plate or into a warm cast iron skillet.
- Top with the pork.
- Pour on the cheese sauce.
- Finally top with the slaw and the jalapenos.
- Serve