Featured Dishes Caldereta Nachos | Seafood City Supermarket
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Featured Dishes

Kulinarya

Caldereta Nachos

Give your Caldereta a new twist and creatively turn it into a new dish! Enjoy layers of different flavors from the rich meaty sauce, sweet and zesty mango salsa, cheesy toppings, and the crisp and crunchy fried tortilla with a surprising Filipino spin. Whether you’re making it from scratch or using leftover Caldereta, this dish certainly makes for a delightful appetizer or a hearty snack that everyone will be gushing over.

Ingredients:
Caldereta
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1/2 lb ground pork skin
  • 1 cup tomatoes, chopped
  • 1/2 cup onions, chopped
  • 3/4 cup celery, chopped
  • 3 tbsp PAMANA annatto powder
  • 2 tbsp PAMANA safflower (or saffron)
  • PAMANA caldereta mix
  • cheese, grated
Mango Salsa
  • mangoes— 2 kinds (Indian mango, Manila mango), chopped
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 stalk celery, chopped
  • 1 small knob ginger, pared and chopped
  • 1/2 lime zest
  • 3 bell peppers (yellow, red, green) 1/4 piece each, chopped
  • 1 serrano chili, chopped
  • 1 sprig cilantro, chopped
Chips
  • 1 bag tortilla chips or you can make your own
  • oil for frying
  • 1 pack sinigang mix powder or salt and pepper
Instructions:
Caldereta
  1. In a pan, cook the pork, beef, and pork skin until nicely browned.
  2. Add the tomato, onions, celery, annatto powder, safflower, and caldereta mix. Make sure to stir every time an ingredient is added.
  3. Cook until all the flavors are incorporated and the meat mixture is cooked and browned.
  4. Take the pot off the stove, and transfer the saucy dish to a plate.
  5. Sprinkle cheese on top.
Mango Salsa
  1. Mix all the salsa ingredients, then season with salt and pepper to taste.
Chips
  1. Cut the tortilla chips into triangles.
  2. Deep-fry the triangle pieces in coconut oil over high heat until lightly golden and crispy.
  3. Scoop out the chips with a slotted spoon and place onto a paper towel-lined plate to absorb excess oil.
  4. Instead of salt and pepper, sprinkle sinigang mix on the tortilla chips while hot for that salty-sour kick.
  5. Dip the nachos into the cheesy caldereta-mango salsa and enjoy every bite while its still hot and crispy!