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Carnitas
INGREDIENTS:
1.5 lb pork butt, cut into 2 pieces
1 dried guajillo pepper,
rehydrated, chopped (optional)
1 tbsp kosher salt
2 tsp dried piquillo pepper,
3 tbsp soy sauce
chopped (optional)
2 tbsp maple syrup
¼ cup fresh salsa
3 cloves garlic, minced
2 tbsp cilantro, chopped
/
cup yellow onion, diced
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2 tbsp canned chipotle pepper,
2 sprigs rosemary, leaves only,
juice only
minced
1 ½ limes, juiced
1 tsp ancho chile powder
¼ tsp ground black pepper
½ tsp habanero pepper, seeded,
2 sprig oregano, leaves only
minced (optional)
½ tsp ground cumin
DIRECTIONS:
(Temperature: 400°F and 250°F Time: 10 minutes and 1½ hours)
Combine all ingredients in ziplock bag or large bowl. Stir to mix thoroughly. Let
marinate 8 hours or overnight. Remove pork from ziplock and place in Air Fryer. Fry
at 400°F for 10 minutes, flipping halfway through. Reduce heat to 250°F and fry for
approximately 1½ hours, flipping every 10–15 minutes, until pork is cooked through and
shreddable with a fork.
Strain marinade into small skillet over high heat. Bring to a simmer and lower
temperature to medium. Let cook 3–5 minutes until marinade thickens. Once pork is
finished in Air Fryer, toss shredded pork and reduced marinade together.
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Nachos
INGREDIENTS:
1 tbsp canola oil
¼ tsp white sugar
1 lb 90/10 ground beef
1 dash red pepper flakes
(optional)
2 tsp kosher salt
¼ cup fresh salsa
¼ tsp granulated garlic
1 can black beans, drained,
¼ tsp onion powder
rinsed
¼ tsp smoked sweet
1 tbsp sharp cheddar,
paprika
shredded
¼ tsp ground cumin
2 tbsp monterey jack
cheese, shredded
DIRECTIONS:
(Temperature: 400°F and 350°F Time: 8–10 minutes and 5–8 minutes)
Heat canola oil in large saute pan over medium heat. Add ground beef, salt, garlic,
onion powder, paprika, cumin, sugar, red pepper flakes and mix to combine, breaking
up ground beef into crumbles. Add salsa and black beans. Continue cooking and
stirring, approximately 5–8 minutes, until beef is almost completely cooked through.
Layer tortillas in one even layer in Air Fryer, overlapping each piece by half. Make sure
to layer enough tortilla pieces to also cover the center of the Air Fryer. Fry at 400°F for
8–10 minutes, shaking once in between, until lightly golden brown. Carefully rearrange
tortilla pieces in an even layer in Air Fryer. Add roughly 1½ cups ground beef mixture to
center of tortillas, ensuring the outer half of tortillas are still exposed. Sprinkle cheddar
and monterey jack cheese on top of beef mixture. Fry at 350°F for 5–8 minutes until
cheese is melted and beef is completely cooked through. Remove nachos from Air Fryer
and place on serving plate. Top with scallion, avocado, sour cream, cilantro, lime if desired.
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2 scallion, sliced thinly
½ avocado, sliced
(optional)
2 tbsp sour cream or greek
yogurt (optional)
1 tbsp cilantro (optional)
1 lime, wedges (optional)
5 8" corn tortillas,
quartered
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