Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos
Gordon Ramsay
Can you turn a school cafeteria staple into a 5-star masterpiece? Gordon Ramsay is putting Richard Blais to the ultimate test: Upgrading "Kids Food" into a dish fit for the Top Floor.
Richard Blais is going into "Mad Scientist" mode to create the ultimate Chipotle Pork Tater Tot Nachos. We’re talking crispy tots, succulent slow-cooked pork, and a smoky chipotle kick that takes this childhood favorite to a whole new level. It’s messy, it’s gourmet, and it’s a total game-changer. Get ready to take your March Maddness to the Next Level with this recipe!
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*Recipe*
Loaded Tater Tot Nachos
Makes 4 servings
Ingredients:
For the pulled pork:
¼ cup dark brown sugar
1 tablespoon salt
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
6 pound piece boneless pork shoulder, skin off
Canola oil
1 cup chicken stock
For the chipotle bbq sauce:
1 cup cola
½ cup ketchup
½ cup apple cider vinegar
1 tablespoon chipotle paste
1 tablespoon dark soy sauce
Remaining spice blend
For the queso:
1 pound sharp cheddar, shredded
2 tsp cornstarch
12 oz can evaporated milk
Pinch cayenne pepper
For the tater tots:
2 pounds frozen tater tots
Canola oil for deep frying
To serve:
Pickled jalapeños
Small bunch cilantro, chopped
Method:
For the pulled pork:
Preheat the oven to 300F. Combine the sugar, salt and spices in a small bowl. Coat the pork all over in half of the spice rub. Heat a little oil in a cast iron Dutch oven, add the pork and brown all over. Pour in the chicken stock, cover with a lid and transfer to the oven for 4 hours until tender. Leave to rest for 20 minutes then shred.
For the chipotle bbq sauce:
Combine all of the ingredients in a saucepan, bring to the boil then reduce the heat to a simmer and cook for 15 minutes until glossy. Leave
