Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos

By Gordon Ramsay · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F. Mix the sugar, salt and spices in a small bowl.
2. Coat the pork all over with half of the spice rub.
3. Heat a little oil in a cast iron Dutch oven, brown the pork on all sides, then pour in the chicken stock.
4. Cover with a lid and cook in the oven for 4 hours until tender. Rest for 20 minutes, then shred.
5. For the sauce, combine all the sauce ingredients in a saucepan with the remaining spice blend. Bring to a boil, then simmer for 15 minutes until glossy. Cool, then transfer to a squeeze bottle.
6. For the queso, toss the cheese in the cornstarch until well coated. Gently melt the cheese, evaporated milk and cayenne in a saucepan until smooth.
7. Heat the oil for deep frying to 350°F. Fry the tater tots for 3-4 minutes until crisp, drain, and season with salt.
8. Arrange the tater tots on a plate. Toss the pork with a little bbq sauce and spoon it over the tots. Drizzle with more sauce and the queso, then garnish with jalapeños and cilantro.

Summarized from Gordon Ramsay's video. Watch it for the details.

More recipes with

CheeseBrown sugarCheddar cheesePorkPork shoulderEvaporated milkTortilla chipsPickled jalapeño