Nachos
Meat topping
Ground beef is one option for a topping, but it’s a little bland and boring even when prepared with chilies. Preferable meat toppings are fried chorizo sausage, pulled pork, grilled shredded chicken, or some combination of the three.
Nachos
Serves 10
Ingredients
20 tortillas cut into desired chip shape
1/2 lb. shredded meat, such as Carne Machaca
2 tsps. onion powder
2 tsps. garlic powder
2 tsps. cayenne powder (or other chili powder)
2 tsps. ground cumin
1 onion, diced
2 tomatoes, diced
2 jalapenos, sliced (remove the seeds for less heat)
1/2 cup of shredded manchego or substitute
1/2 cup of shredded Queso Chihuahua or substitute
juice of one lime
oil to fry tortilla chips
Mexican Nachos Process:
1. Preheat in a large pot oil to about 350 degrees.
2. Slowly drop in the tortilla pieces to fry. Allow to fry for about one minute, or until the chips float and are crisp. Smaller batches work better than dumping in the whole pile at once.
3. Remove chips from the oil and let dry on a paper towel. Salt immediately. This is the best time to season the chips. (For healthier chips you can use a 450 degree oven and bake the tortillas in a little oil)
4. In a small frying pan, warm 2 Tbs. of oil and put in onion powder, garlic powder, chili powder, and cumin. Mix the spices, but be careful not to overheat. The idea is to just bring out the spices oils and flavors.
5. Mix the oil and spices with the shredded meat you have picked.
6. Preheat an over to 450 degrees.
7. Place the fresh tortilla chips on a baking sheet.
8. Evenly cover with shredded meat mix, tomatoes, onion, jalapeño, and cheeses.
9. Bake for 5-10 minutes, or until the cheese melts.
10. Serve with pico de gallo, guacamole, crema, and salsa verde. To drink, try out this spicy beer beverage the michelada.
Mexican Nachos
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