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Tequilla's Food Thoughts of the Day - Nachos
Tequilla
Member Posts: 19,931
Nachos are given a bad name because of dumb fucks like F3 that overindulge in shitty nachos or any sporting event you go to to buy nachos that consist of chips and warm processed liquid cheese.
Nachos done right (the Tequilla way) include extra lean ground beef seasoned perfectly with ground cumin and whatever fucking kind of southwestern seasoning I feel like having on a given day all while simmering in onions and a margarita made with tequila, triple sec, and mix to give it a nice orange flavor. After the meat is finished, you mix in your refried beans so that you get a nice solid paste from which to layer across the chips and cheese. Bonus here being that the leftover mixture works great on either tacos later in the week or on taco salads as your protein option. ALWAYS layer more cheese on top of the meat mixture. The key to any nachos is making sure that you have great vegi options on it (i prefer the small bell peppers that you can cut super thin, jalapenos, and fresh diced tomatoes on top). Then before placing your platter into the oven, take some salsa verde and layer that on top. Remove from the oven when the cheese is melted and use low fat sour cream (because it tastes the same in this kind of setting) to help cut through the heat. IF your nachos are not of the fork and knive variety, you've completely fucked up in making your nachos.
Use this recipe and I guarantee that you will fool people into thinking that you actually know what the fuck you are doing in the kitchen.
Nachos done right (the Tequilla way) include extra lean ground beef seasoned perfectly with ground cumin and whatever fucking kind of southwestern seasoning I feel like having on a given day all while simmering in onions and a margarita made with tequila, triple sec, and mix to give it a nice orange flavor. After the meat is finished, you mix in your refried beans so that you get a nice solid paste from which to layer across the chips and cheese. Bonus here being that the leftover mixture works great on either tacos later in the week or on taco salads as your protein option. ALWAYS layer more cheese on top of the meat mixture. The key to any nachos is making sure that you have great vegi options on it (i prefer the small bell peppers that you can cut super thin, jalapenos, and fresh diced tomatoes on top). Then before placing your platter into the oven, take some salsa verde and layer that on top. Remove from the oven when the cheese is melted and use low fat sour cream (because it tastes the same in this kind of setting) to help cut through the heat. IF your nachos are not of the fork and knive variety, you've completely fucked up in making your nachos.
Use this recipe and I guarantee that you will fool people into thinking that you actually know what the fuck you are doing in the kitchen.
Comments
I view the above an appetizer.
My nachos are a main course.
Simple fact.
I'm a big fan of Jaunitas chips ... but you have to be careful of chips when you bake them because some can get too soft and/or oily.
As for shitting your intestines out ... that is what normally happens when you have shit food with shit ingredients.
One last thing ... anybody that uses canned or jarred jalapenos should DIAFF.
Personal preferences for all.
The major benefit that I see with a slow bake on lower heat (325 or so) is that it gives time for the flavors to marinate together while baking.
and broil is the only way to go, otherwise the cheese will sweat
From time to time grand mariner makes an appearance
There are always fresh limes that are first squeezed and put into the bottom of any first edition margarita.
My mix portions are 1/2 tequila (I prefer clear tequila to gold tequila), 1/4 triple sec, 1/4 mix.
I've never used agave syrup ... I'll mess around with that one.
Here's a pic from my party last year but it sounds like you are truly the BBQ and Nacho master:
Kudos for the good old school Weber ... a true classic.
When I BBQ, it's normally chicken.
My bread and butter specialty is cooking mexican food ... the 8 years in Texas paid off quite well in that regard.