Toppings we had:
Nacho cheese (obviously)
Pickled red onions
Taco sauces/hot sauces
The meat we used was:
Shredded chicken: put 3 boneless/skinless breasts in an instant pot with a short jar of salsa and 2 tablespoons of taco seasoning. Pressure cook on high for 10 minutes, natural release for 5 minutes, then quick release the rest. Shred with forks.
Shredded pork: I used a half pork loin. Cut into chunks, pat dry, then spread oil over the meat in a bowl. Toss in your choice of dry rubs (i used bbq bourbon). Set instant pot to saute and brown all sides of pork. Mix 1/2 cup your choice bbq sauce with 1/2 cup beef broth. Close the lid to sealing, switch to High pressure cooking for 40 minutes. Allow to naturally release for 10 minutes, then quick release. Shred with forks.
*I shredded the pork and chicken and then put it in a smoker for about 2 hours, but they tasted fantastic before that.
March is a great month that marks the beginning of warmer weather, St Patrick's Day, and March Madness. This is a perfect time to show that wine, even off dry whites like Buckskin Blanc, is approachable for anything; so we made a nacho bar for all those basketball games! This crisp, light Sauvignon Blanc cuts through the heaviness of nacho cheese and the saltiness of chips without detracting.
Buckskin is a term used for the hide of a male deer, literally a buck's skin. It is also used as a color description, normally with horses.