Loaded nachos with homemade tortilla chips, guacamole, quick pickled jalapenos, taco beef and queso
Binging with Babish · ♥ 327.1K likes · 16.3M views · 10 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- corn tortillas
Dry them in a 200 degree oven about 10 minutes, flipping halfway, or leave them out overnight until thoroughly stale, pliable to the finger and firm to the tap.
- 1 gallon canola oil
Fry the dried chips in canola oil at 350 F for one to two minutes, pulling them just shy of done since they darken after cooking.
- kosher salt
Season with kosher salt while still hot and drain on paper towel lined baking sheets.
- 3 whole small ripe avocados
- 1 cloves garlic
- ½ whole small red onion
- 1 whole lime
- 1 tsp cumin
- kosher salt
- freshly ground black pepper
- ½ whole jalapeno
For the guacamole, put the avocado flesh, crushed garlic, minced red onion, lime juice, cumin, salt, pepper and chopped jalapeno in a medium bowl.
- 2 tbsp cilantro
Add the chopped cilantro and mash with a fork until relatively smooth; taste for seasoning.
Scrape down the bowl and cover with plastic wrap pressed directly onto the surface so it does not brown; refrigerate.
- 2 cup plain white vinegar
- 2 cup water
- 4 cloves garlic
- 3 tbsp kosher salt
- ¼ cup plain white sugar
Bring the vinegar, water, smashed garlic, kosher salt and sugar to a boil over medium high in a medium saucepan, whisking so the salt and sugar dissolve.
Brown a pound of ground beef in a saute pan until it has colour and is barely pink in the centre.
- 1 lb ground beef
- ½ whole small onion
Let the fat pool on one side, add the finely chopped onion to it and sweat it about two minutes before tossing it with the beef.
- 1½ tbsp chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground garlic
- ½ tsp dried oregano
Add the chili powder, cumin, coriander, ground garlic, oregano and cayenne and toast the spices about one minute.
- ¼ tsp cayenne pepper
- ½ cup chicken stock
- kosher salt
- freshly ground pepper
Add half a cup of chicken stock, season with salt and pepper and reduce two to three minutes until thick.
- 2 lb sharp cheddar
- 2 lb pepper jack
Hand shred the sharp cheddar and pepper jack into the biggest bowl in the house.
- 2 tbsp butter
- 2 tbsp flour
Melt the butter in a large saucepan until foamy, add the flour and whisk and cook together about one minute.
- 1–1½ cup milk
- 8 oz sharp cheddar
Add eight ounces of sharp cheddar and whisk constantly until melted.
- ½ can Rotel tomatoes and chilies
- kosher salt
Add half a drained can of Rotel tomatoes and chilies, season generously with kosher salt and whisk until smooth.
- black beans
- white onion
- tomato
Layer chips, a generous sprinkle of shredded cheese, a lighter sprinkle of taco beef, a drizzle of queso, black beans, chopped white onion, chopped tomato and pickled jalapenos.
Set the pile on a rimmed baking sheet and bake at 300 F for 20 minutes until melty and heated through.