Tequilla's Food Thoughts of the Day - Nachos
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
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inquiring minds want to know, are you of the philosophy of doctoring up each chip individually or a mountain of chips ad hoc?
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Spread the chips out on a cookie sheet baking pan in as close to an even layer as possible while dumping out the contents of 1/2 to 2/3 of the bag depending on how many people you are serving.
I view the above an appetizer.
My nachos are a main course. -
Chorizo > ground beef.
Simple fact. -
Chorizo will be a discussion point in my next installmentBlackie said:Chorizo > ground beef.
Simple fact. -
favorite chip for nachos? I'm digging Juanitas these days.
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Sounds like a one way trip to shitting your intestines out for the rest of the evening (ILTCITE).
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Tostitos regular ... don't get the lime bullshit for that.
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. -
Broil son. Melt the cheese and eat. No need to cook it on low heat.Tequilla said:Tostitos regular ... don't get the lime bullshit for that.
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. -
Never been a big fan of broiling ...
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. -
i dont know what all this shitting talk is about... nachos are gluten free
and broil is the only way to go, otherwise the cheese will sweat -
You lost all credibility with your margarita preference. A great margarita consists of tequilla, fresh lime juice, and pure agave syrup. That triple sec and mix is for the tourists. You're better than that.
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Triple Sec and Mix is perfect for mass consumption ... when I make margaritas, I'm normally making them for the masses.Doogles said:You lost all credibility with your margarita preference. A great margarita consists of tequilla, fresh lime juice, and pure agave syrup. That triple sec and mix is for the tourists. You're better than that.
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. -
Fucking offseason!
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Tequilla, when are you having a Hardcore Husky party...how about when it's time to celebrate our off-season natty?
Here's a pic from my party last year but it sounds like you are truly the BBQ and Nacho master:
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My party isn't as good as yours ...
Kudos for the good old school Weber ... a true classic. -
I'm also a so-so steak cooker ... I don't cook it much. Above average when it comes to consuming and knowing what a good steak looks and tastes like.
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. -
I love me some Mexican. Basically raised on it here in California and I can't get enough. Burns more in the exit than the entry, but what are you going to do?Tequilla said:I'm also a so-so steak cooker ... I don't cook it much. Above average when it comes to consuming and knowing what a good steak looks and tastes like.
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. -
I've never felt the burning with Mexican food if the food is done right ... only when it's crappy Mexican with too much artificial heat.Doogles said:
I love me some Mexican. Basically raised on it here in California and I can't get enough. Burns more in the exit than the entry, but what are you going to do?Tequilla said:I'm also a so-so steak cooker ... I don't cook it much. Above average when it comes to consuming and knowing what a good steak looks and tastes like.
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. -
I suffer from self inflicting pain. If it's not scorching I can't taste it. I've had some great food that tastes bland because of lack of heat. Best hot sauce is sriracha. Green tobasco is good when you want that vinegar high. Cholula is much greater than tapa tio.Tequilla said:
I've never felt the burning with Mexican food if the food is done right ... only when it's crappy Mexican with too much artificial heat.Doogles said:
I love me some Mexican. Basically raised on it here in California and I can't get enough. Burns more in the exit than the entry, but what are you going to do?Tequilla said:I'm also a so-so steak cooker ... I don't cook it much. Above average when it comes to consuming and knowing what a good steak looks and tastes like.
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. -
Is this your new niche Tequilla? Stick to it as politics and football didnt bring much to the dinner table
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Unlike a no trick pony like yourself ... I bring something to the table across a number of different platforms. I've got a number of sports dialed in. Easy for fucktards to remember the times I'm wrong and not about all the times that I'm right. I don't often talk about politics, but I'm fair and reasoned which is 81% better than anybody in DC (speaking of which, kudos to Obama for his 1-liner about winning both times and to Rand Paul for his response speech ... I thought that it was quite good). I'm an avid golfer that doesn't talk shit about people's handicaps (particularly if they are in single digits). And I enjoy creating food that appeals to the masses, particularly when it comes to tailgating.puppylove_sugarsteel said:Is this your new niche Tequilla? Stick to it as politics and football didnt bring much to the dinner table
Also unlike you, I'm a big fan of talking with the masses because there may be some people out there that have stories, ideas, and experiences that may be of benefit to me going forward and hopefully I have some that go in the other direction.
Who knows how much of a new shtick this will be for me, but it's definitely something that can keep some interest during the offseason as if there's one thing I've learned over time, it's that few people don't like eating good food. What better place to start that discussion than nachos? And, since I've heard from more than a few people that my nachos don't suck (in fact they are often in demand by my friends), I'm more than willing to talk about being a #nachosuperiorityguy. -
I love sirracha and use it in a wide variety of ways. Perhaps another item to add to the list of possible installments of Tequilla's food thoughts of the day (probably needs a better name than that).Doogles said:
I suffer from self inflicting pain. If it's not scorching I can't taste it. I've had some great food that tastes bland because of lack of heat. Best hot sauce is sriracha. Green tobasco is good when you want that vinegar high. Cholula is much greater than tapa tio.Tequilla said:
I've never felt the burning with Mexican food if the food is done right ... only when it's crappy Mexican with too much artificial heat.Doogles said:
I love me some Mexican. Basically raised on it here in California and I can't get enough. Burns more in the exit than the entry, but what are you going to do?Tequilla said:I'm also a so-so steak cooker ... I don't cook it much. Above average when it comes to consuming and knowing what a good steak looks and tastes like.
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.
I find that sirracha often is one of those that a little of it can go a long way. -
I'm quite enjoying Tequilla vs. Puppy. It's the least passive-aggressive thing on this website.
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^ I'll become a flaming doog for a day to attend this party.HFNY said:
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Does anyone have a Green Egg? I haven't had mine all that long and have used it primarily salmon but want to branch out in 2015.
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Agreed. He should even be granted his own forum for this. I'm willing to read his tl;dr poasts when it comes to food. When it comes to football, not so much.puppylove_sugarsteel said:Is this your new niche Tequilla? Stick to it as politics and football didnt bring much to the dinner table
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When do we get a food and drink bored?
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Yes HHH isn't just about Husky Football, it's also a lifestyle for men of discerning taste.ThomasFremont said:
When do we get a food and drink bored?
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Serious question, do you have a fetish for giraffes?HFNY said:Tequilla, when are you having a Hardcore Husky party...how about when it's time to celebrate our off-season natty?
Here's a pic from my party last year but it sounds like you are truly the BBQ and Nacho master:
