Trash can tater tot nachos with chicken, skirt steak, cheese sauce, guacamole, white sauce and quick-pickled red onions
SAM THE COOKING GUY · ♥ 10.3K likes · 253.1K views · 12 min video
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Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tots
Put the tots in the oven, about half an hour, until crispy; finish under the broiler a couple of minutes if not crisp enough.
The totchos plan
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tsp sugar
- kosher salt
Bring the apple cider vinegar, water, sugar and kosher salt to a boil until dissolved.
- 1 whole red onion
- chicken thighs
- skirt steak
Pack the thinly sliced red onion into a glass jar, pour over the hot brine, push down, lid on, and leave half an hour.
- chipotle chili powder
- cumin
- garlic powder
- BFF
Mix chipotle chili powder, cumin, garlic powder and BFF into a rub; coat the chicken thighs and skirt steak with a little oil and season heavily.
- oil
Cook on a flat top, flipping once, until charred and done; rest.
- 1 whole avocado
- lime
- diced onion
- tomato
- cilantro
- chipotle juice from a can of chipotle peppers
Mash the avocado with lime, leaving it chunky; add diced onion, tomato, cilantro, chipotle juice and BFF. Refrigerate.
- sour cream
- milk
- garlic paste
Mix sour cream, a little milk, cumin, garlic paste and BFF into a white sauce.
White sauce
- 1 cup milk
- 2 lb Velveeta
- 1 can diced tomatoes with green chilies
Heat about a cup of milk, add the Velveeta in chunks and let it melt, then add the drained diced tomatoes with green chilies, BFF, cumin and garlic paste; thin with more milk if too thick. Take off the heat.
Velveeta cheese sauce
Cut the chicken into bite-size pieces and slice the skirt steak against the grain.
- black beans
- diced green chilies
In a bottomless number 10 can, layer cheese sauce, tots, cheese, chicken, black beans, tots, cheese, steak, cheese, tots, chicken, diced green chilies, tots and a final cheese.
Building in a number 10 can