Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos

Von Gordon Ramsay · 180 Min.

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Zubereitung

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.

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